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Here you are going to
savor the taste of purely ethnic Kerala cuisine, served in purely ethnic
cutleries and crockery. Bowls, dishes, pots, cups and mugs made of clay,
tray made of bamboo sticks, spoons made of ‘chiratta’ (coconut shell)
all in bright red and brown colours are appealing to the eyes as the
food is to the palate.
Pick and Choose your
ingredients/Dishes-Fish, Game birds, Rabbits, Poultry and Vegetables
No fixed menu… nothing to do with northern or western recipes… here you
can pick out your choice directly from nature’s menu chest!
You just name or point out from nature what you need. Be it tapioca, or
banana or asparagus, you will have it on your dinner table top in
ready-to-eat form. It is also an occasion for an acquaintance with the
cookery excellence of native tribes.
Food is prepared using traditional appliances like ammi (crushing stone)
and attukallu (grinding stone), to give food preparations a taste of its
kind and prevent modernity from sneaking into the bastions of
traditional kitchen. Fuel for cooking fire is obtained from a small
biogas plant annexed to the hideout. Biodegradable waste such as Cow
dung, leftovers of vegetables etc are put to good use for biogas
production.
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Vagamon, located high above the sea level, has a chill in the air
with accompanying fog from dusk to dawn inducing a misty night. Nothing
would be more apt in such ambience than to sit by the open fire and the
warmth of the bonfire keeps your body and soul warm (open fire is lit
usually in cold nights). Add to this, the beat of the local 'Ramba
Drums' by the local tribe folk, the music and the dance makes the
evening complete. |
