Showing posts with label cooking class. Show all posts
Showing posts with label cooking class. Show all posts

Saturday, 15 December 2018

Cochin - Kerala, India


Because of our extensive travels last year, we’ve not travelled too far this year - it’s mainly been European city breaks and a week in Brittany - so we’re excited to be going on a ‘proper’ two-week jaunt to exotic climes!

I secretly used my air miles to upgrade Kev and I to business class for our flight to Delhi, so we could get some rest on the way and arrive fully refreshed, ready for our holiday; but in reality I think we were too excited and couldn’t sleep, despite having a flat bed on the plane. Still, it was nice to lie down instead of the usual cramped conditions.

On arrival we had a six-hour layover in Delhi before our onward flight to Cochin so we made ourself comfortable in an airport lounge for a shower and a nap, followed by coffee and some dinner before we departed. We were surprised to see Costa, WHSmith and Subway in the airport arrivals hall and didn’t feel so far from home after all!

The Air India plane to Cochin seemed to be falling apart with interiors that looked like they’d never been refitted since its inaugural flight in the 1980’s, but with a little faith in Air India’s Star Alliance membership and only a short distance to cover, we were safely delivered to Cochin International Airport, where a friendly taxi driver was waiting to take us to our first accommodation.

After twenty-four hours travelling we were ready to go straight to bed in our lovely air-conditioned room. Our Homestay was called “Kevin’s Placid Homestay” and our hosts asked if we chose it because of Kev’s name - yes and no I suppose, but it was very comfortable and a great location in the centre of town, in the area known as Fort Kochi.

On leaving London the temperature was a mild (for the UK) ten degrees, so we had to quickly readjust to the sticky 28 degrees at night and high humidity - but I think I’ll take that over the onset of the UK winter! We were very grateful for the very effective air conditioning in the room, however, despite Kev’s propensity to turn it off in the night when he inevitably gets cold!
Apparently the temperature here feels like a good ten degrees more than the actual temperature due to the humidity, so our comfortable 32 degrees in the day in fact felt more like 42, which is less comfortable!

In search of an opportunity to cool down, and making the most of Kerala’s reputation for Ayurveda, we went for an Ayurvedic massage in a nice air conditioned room. As a qualified massage therapist, I try to experience the different types of massage wherever I go in the world but I can’t say that Ayurvedic massage is for me - they basically poured what feels like a gallon of oil over me from a great height, starting with drenching my hair in it. The best part for me was definitely the shower at the end, though it took at least two showers to feel like I’d washed off all the oil! Kev had a slightly better experience, though whether that’s down to having a better therapist, or being less squeamish about being doused in oil, I’m not sure!

Continuing with our cultural immersion, we booked on to a Keralan cooking class in the following morning and soon realised that Indian cooking is something you learn over a lifetime as opposed to in a three-hour class! There are so many spices and rules about how much to use and the order in which you add them to the dish (in addition to the basics of which spices to use - and not use - for different food types).
We made four dishes: sambar, fish curry, anial and coconut chutney and after learning how to prepare them we sat down to a hearty lunch, which was delicious - all the more so for having cooked it ourselves!

In the afternoon we took a tuktuk to the Kerala folklore museum, where there are three floors of artifacts crammed into every nook and cranny of the building, with each floor displaying Muslim, colonial and Hindu influences respectively. It was interesting and very ornate but they could have done with a building five times the size to display all the exhibits and do them justice.

To round off our final day in Cochin we went to see a traditional Kathakali performance. An hour before the show starts the audience can watch the performers sat cross-legged on the stage, putting on their make-up; then follows an introduction and explanation of the art form, to help understand the meaning of the dance and in particular the facial movements, and then the show - an hour’s episode of what would traditionally be a performance of several hours that goes on all night! We were quite grateful for the abridged version, albeit a very touristy one and the show was fantastic.

On holiday and in a hot country it is customary for us to enjoy a cold beer, however Kerala is due to become a dry state, so the sale of alcohol is heavily regulated and restricted. It’s illegal to advertise alcohol and only a very few number of establishments are licensed to sell it - although they are always very busy with locals and tourists alike.
When enquiring about the nearest bar to get a beer one evening, an ex-pat Brit told us to ask for ‘special tea’ - namely beer served in a teapot and teacups to make it look like tea! We found a bar serving beer in the end and didn’t have to resort to speaking in a secret code but there’s definitely a ‘speakeasy’ vibe to alcohol vending establishments and they are few and far between.

Next we’re off down the coast to Alleppey, home to the beginning of the network of backwaters to spend some time on a houseboat. I’ll write again from there.

Monday, 19 December 2016

Chiang Rai and Chiang Khong

After a couple more days in Chiang Mai, we headed north to Chiang Rai. The bus felt like it had no suspension at all on the mountain roads and duly broke down half way. Fortunately for us it was a rest stop and all buses on their way to Chiang Rai also stop here, so after an hour’s wait or so, we were able to get two seats on a bus to complete the journey. It meant we lost most of the day to travel but we at least arrived in one piece!

Chiang Rai itself is a small city but with a lot of traffic. The main features of the city are the clock tower – which I’ll get on to later – and the night bazaar. The rest of the sights are a few kilometres outside the city centre.

The most stunning – and perhaps the main reason to visit Chiang Rai – is the White Temple (Wat Rong Khun). 

The White Temple

At the end of the twentieth century the temple was incredibly run down and in need of renovation, but with no funds available to do so, so local artist Chalermchai took it upon himself to raise the funds and completely renovate the temple. His vision is to not be influenced – neither artistically, or through others’ monetary contributions – and he wants his temple to be as famous as the Taj Mahal, or Angkor Wat. 

Chalermchai is on site every day continuing his works and expects the project to be completed around 2070, ongoing even after his death. He has apparently raised and spent nearly £900,000 of his own money on the project so far!

Unlike other temples Wat Rong Khun has a much more modern feel. The idea is that you enter Hell as you approach and enter the temple, then once you have passed through the main building, you leave into Heaven. The ‘Hell’ section features sculptures of severed heads hanging from the trees, strange monsters and a moat of hands reaching up towards you!

Moat of hands

'Hell' at the White Temple

The same artist also designed the clock tower in central Chiang Rai – you can certainly see the similarities to the White Temple.

The clock tower

We also took the time to visit another modern temple, known as the Blue Temple. The building itself is in a similar style to other temples in the region, but painted in shades of blue and gold and is quite beautiful. Unfortunately, on the day we visited the Blue and White temples it was quite overcast so my photos don’t really do them justice!

Inside the Blue Temple

We also did a cooking class whilst we were in Chaing Rai, making four Thai dishes, including making the red curry paste from scratch. The day started with a visit to the market with the teacher to buy all the ingredients we’d need for our chosen dishes. Everything was really fresh and locally grown and sourced. 


Market visit

The teacher – a local lady – also gave us a tasting tour of the market, giving us the opportunity to try some of the weird and wonderful looking snacks for sale in the market, that we otherwise wouldn’t know how to eat! We tried sticky rice mixed with mung beans and sugar then barbecued in a banana leaf; sweet doughnuts with a savoury bean filling, coconut pancakes, more sticky rice baked inside a bamboo with sugar; and an appetite stimulating pepper leaf made into a parcel and filled with fresh ginger, chilli and lime – it was fiery but, gave us an appetite for our lunch after a morning of tastings.

Our shopping complete, we headed back to our host’s kitchen and were each allocated our own cooking station to make the four dishes under her supervision. 

Making the red curry paste

Busy in the kitchen!
First up was Pad Thai, followed by hot and sour prawn soup, Thai red curry with chicken and then bananas in coconut milk.

Pad Thai

Hot and sour prawn soup

Thai red curry with chicken
We were absolutely stuffed after we’d eaten all that, but proud of ourselves. We hope we can now replicate this when we’re back home! 

As an aside, the Thais find it quite amusing that us Westerners can’t handle our chilli like they can. When you order a dish in a restaurant they always ask how spicy you’d like it. Now, I’m a fan of spicy food, but apparently, what I call hot, they call ‘medium-low’!

Leaving Chaing Rai, we headed to Chiang Khong, on the Thai-Laos border. It’s a small town, popular on the backpacker trail for tourists crossing the border on land. It’s right on the banks of the fast-flowing Mekong River and it’s Laos on the other side of the river. 

Our first view of Laos, across the Mekong River
We’ll cross the border later today then get on a bus to Luang Prabang, our next stop. I’ll blog again once we’re there.