Kerala, with the rightful slogan of ‘God’s Own Country’ can be found in the southern region of India with its balmy, temperate personality exuding a tropical freshness for those needing a change of pace. Here the diversity of the cultures intwined with beaches, backwaters and mountains whereby the slopes are awash with tea and coffee plantations.
Did someone say spices? Come with a half-empty suitcase and you’ll return home with a myriad of delicacies and a new way of making that chai latte.
To visit India ensure you fill out the relevant visa details and at the time of writing this blog post the correct website for an eVisa at a cost of USD80.00 plus credit card fee. The participating countries are listed within the website: www.indianvisaonline.gov.in
Additionally, a health self declaration being the Air Suvidha Self Declaration Form is to be mandatorily filled out online by all international arriving passengers into India.
Kannur International Airport (CNN) servicing the northern region of Kerala including North Malabar, Kodagu and Mysore districts of Karnataka and the Mahé district of Puducherry. Relatively new and only opened on 9th December, 2018 it’s easy to navigate, spotlessly clean with friendly staff to assist wherever possible.
Though not accessible directly from Australia, it has the ease of an international airport’s arrival and departure areas like no other in India – adding to a stress-free holiday.
The Ministry of Home Affairs (MHA) has modified the Visa Manual to include Kannur in the list of Integrated Check Posts (ICP) and is now the 29th airport in India to accept eVisas for foreigners who are permitted to attain them. Updated 7th June, 2022.
Recognise these? This photo is only showing a small portion of delectable spices available and the list is far more comprehensive of what I’ve captured here.
Pepper is called the ‘king of spices’ and is the most commercial crop produced in India.
Cardamom. The queen of aromatic spices as it is generally known as this spice is mainly used for medicinal purposes and for flavouring. (Yum always add these into my own chai tea and is my favourite beverage each afternoon.)
My travel mates and I had the absolute pleasure of spending a Saturday afternoon with Abida who lovingly cooked up a magnificent Chicken Bryani. And, let me tell you we devoured it with gusto.