You’ll feel light as a feather after a breakfast of Steamed Apple Slices. This is the fare on offer each morning at CGH Kalari Kovilakom – The Palace for Ayurveda. It may not sound like much. But for the guests who will undertake a morning of yoga and treatments, it’s an important part of the …
This Lemon Rice recipe comes from Chef Velu at Kalari Kovilakom and The Palace for Ayurveda. It’s a fantastic side dish for vegetables, dal or seafood.
This vibrant Pumpkin Pigeon Pea Erissery is a treat when travelling through Kerala. Each year at the fall harvest festival of Onum it’s easy to find. It’s an essential part of the banquet feast or sadya for that festival. And, a whole lot of feasting goes on during that 10 days each year. We are …
Without the use of oil, this Moong Dal Curry is nicely spiced. It hits a home run for flavour and ease of cooking too. Overall, it will leave you feeling light, satiated and refreshed – just like the ideal Ayurveda meal should. We loved watching the chefs at Kalari Kovilakom prepare meals for the patients …
This recipe for Spinach and Moong Dal Soup is a great example of the food at Kalari Kovilakom. It’s light, simple, easily digestible and loaded with nutrition. Soups like this are a cornerstone in the Ayurvedic way of eating. They make us slow down and pay attention to what we are doing. When we are …
What makes this Ayurvedic Tomato Soup Ayurvedic? Well, how you prepare it is the key. Many of us sauté aromatics (celery, onion, carrots, garlic) in oil to bring out maximal flavour in soups and sauces. Ayurvedic cooking is much lighter. Ayurveda is an ancient form of medicine based on the five elements and three body …
It’s important to have an introduction to Ayurveda when travelling in South India because it’s a term you’ll encounter frequently. We’ve experienced both authentic and less than authentic versions in our travels. After our own experiences, we feel a proper introduction to Ayurveda will help you find the real deal and avoid anything less than …
Seeing Chef Velayudhan’s team at Kalari Kovilakom Vengunad (KKV) in action was a chance for us to learn how to put Ayurveda food principles into practice. KKV is known as A Palace for Ayurveda. The CGH Earth Experience group of hotels lease the palace from the family who are descendants of the Vengunad Chieftains who …
Whether you are a visitor travelling across South India or a local bustling through a frenetic day in the life of Mother India, street food is often the easiest fuel supply to keep the human engine running. We spied these Green Chilli Fritters at a stall across from a monument we were visiting in Kochi. …
Thin, crisp, round flatbread, papadam (papads) are typically made from seasoned dough of black gram (urad dal) flour. They’re either fried or cooked with dry heat (usually flipping over an open flame). For many years, when we’ve wanted to make papadam at home, we simply picked up a package at our local Indian grocer, brought …