Kochi's Backwaters: A Feast for the Senses
Welcome to our travel blog post about our experience on the Kerala backwaters tour. Kerala's backwaters are a unique network of canals, lagoons, and lakes that provide a glimpse into the state's traditional way of life. For our backwaters tour, we decided to take a traditional rowing boat instead of a motor boat to preserve the peaceful environment and not disturb the villages and animals that call the backwaters home. We also made sure to visit the village Vaikom during our tour to experience the local culture and way of life. Our tour started in Kochi, one of the most popular destinations in Kerala, and we were excited to explore the stunning natural beauty of the backwaters and learn more about the unique way of life in this part of the world. Join us as we share our unforgettable experience on the Kerala backwaters tour.
How to book a Backwaters Tour?
First of all, a great place to start the Kerala Backwaters tour is Alleppey (Alappuzha). Because we already planned our days in Kochi and did not want to rebook for another extra day, we found the opportunity to start the tour from Kochi directly. But we did not go to Alleppey, we discovered the Backwaters in the Kochi area, it took one hour by car.
Here is the advantage to start in Kochi:
only one hour to the boat
a village experience, where you learn something about their traditions
not too many people during high season
no huge house boats making noise with their motors, swirling the water and annoying village people and yourself (from Allepey it is a common tour to stay on a house boat for a night, but more and more criticized because of the loud and non-sustainable engines).
Recommendation:
During our worldtrip, some Indian people told us to just go to Allepey looking for a boat, which you like. If you book in advance, there is the risk, that you get an old boat and you might not be able to cancel. We guess this is a great tipp, except in the very high season with a lots of tourists, so around January and February. We have been in India in April, so it was perfect.
We just found a nice travel agency in Fort Kochi during a walk through the city and he convinced us to book. The prices were fair, we knew some indicators before and he was also able to book another day trip to Munnar, which you will find in a later blog post. Another must-see in Kerala.
Vallams on the Backwaters for sustainable tourism
Traditional rowing boats with long bamboo sticks as rows are a common sight in the backwaters. These boats, known locally as "vallams," have been used for centuries as a means of transportation and fishing. The bamboo sticks, called "oars," are typically 10-12 feet long and are used by the boatman to navigate through the narrow waterways of the backwaters. The boats are usually made of wood, with a pointed shape that enables them to move swiftly through the water. The use of these traditional boats in the backwaters of Kochi is not only a means of livelihood for the local fishermen, but also a source of cultural pride and heritage for the people of Kerala.
Vallam boats in the Kochi backwaters have a sustainable advantage over traditional motorized boats as they are eco-friendly and do not pollute the environment. In addition, the noise-free operation of Vallam boats also benefits the village people as it does not disturb the peaceful environment of the backwaters.
Toddy
We had a fun and spontaneous encounter with toddy, an alcoholic drink made from coconut seed. In the next picture you can see our supplier. Our tour guide saw the men at the water's edge, virtually running the alcohol store on their boat, and they just had fresh palm liquor. Since today were New Year celebrations, our guide grabbed directly and let us of course also directly taste. The boat approached ours and our empty water bottle was unceremoniously used to decant coconut liquor, so the New Year was saved and we were told that he will drink it with his children and they will be very happy. Well then, cheers :)
The Indian alcohol that is won out of the coconut palm trees is called toddy, which is a popular alcoholic beverage in many parts of India. Here are some interesting facts about toddy:
Toddy is a traditional drink that has been consumed in India for centuries.
It is made by tapping the sap of the coconut palm trees, which is collected in a container and left to ferment for a few hours.
The fermentation process converts the natural sugars in the sap into alcohol, giving the toddy its distinctive sour and slightly sweet taste.
Toddy is considered a low-alcohol drink, with an alcohol content typically ranging between 4-6%.
It is often consumed fresh, as the taste and alcohol content can change as it ages.
In addition to being consumed as a drink, toddy is also used in cooking, particularly in the preparation of traditional Indian sweets and snacks.
Toddy is believed to have several health benefits, including improving digestion and boosting immunity.
However, excessive consumption of toddy can lead to health problems such as liver damage and addiction.
In some Indian states, the production and sale of toddy are regulated by the government to ensure quality and safety standards.
Some more Fast Facts about the Backwaters:
The backwaters are fed by a network of 44 rivers and canals, including the Periyar River and the Chalakudy River.
The backwaters are home to a diverse range of wildlife, including over 150 species of fish, 125 species of birds, and a variety of reptiles and mammals such as otters and turtles.
The backwaters are a vital source of livelihood for the local communities, who depend on fishing, coir-making, and agriculture for their income.
The backwaters are a popular tourist destination, with thousands of visitors taking boat rides and houseboat cruises to explore the stunning natural beauty of the area.
The backwaters also play an important role in the region's transportation system, with a network of waterways connecting different parts of Kochi and surrounding areas.
The backwaters are a unique ecosystem, with a delicate balance of saltwater and freshwater that supports a variety of aquatic plants and animals.
The backwaters have also been recognized as a Ramsar site, which is a wetland of international importance, due to their ecological significance and biodiversity.
We have seen a lot of birds, the backwaters are recommended as a great place for bird watching. Here on the trees you see three Great Commorants.
A little egret stayed on the plam tree, usually they were flying away very quickly…lucky shot.
It looks easier than it is. We were allowed to take the wheel for a short time, which was a lot of fun. This bamboo pole is 10 meters long and with the help of the river bottom is pushed.
Our Sadya Lunch for New Year‘s Day in Kerala
In the end of our tour we got a lunch provided, which was part of the tour. We were very lucky. We means, Gabriela, Patrik and a young Japanese Expat (sorry we forgot your name), who gave us some valuable tipps for our next stop, Japan. But back to the lunch. We got a very special dish, because it was the New Years celebration in the Hindu community. It was served on a banana leaf and soooo delicious.
One of the most popular and traditional dishes served on New Year's Day in South India is called "Sadya". It is a vegetarian feast that typically includes a variety of curries, chutneys, pickles, and sweets, all served on a banana leaf. The banana leaf not only adds an aromatic and earthy flavor to the food but also has several health benefits. For instance, it is believed to have antimicrobial properties that help prevent bacterial infections. Additionally, the large surface area of the banana leaf allows for the various dishes to be presented in an organized and visually appealing manner. The Sadya feast is a time-honored tradition that symbolizes unity, abundance, and prosperity, and is a wonderful way to celebrate the beginning of a new year with family and friends.
Some of the typical varieties on the leaf:
Rice: A staple dish that is often served at the center of the banana leaf. Interestingly, the practice of eating rice on a banana leaf dates back to ancient times in India, and is said to have originated as a way to prevent food from sticking to plates.
Sambar: A lentil-based stew that is often served with vegetables and spices. Sambar is a popular dish in South India, and is typically eaten with rice, dosa, or idli.
Rasam: A tangy soup made with tamarind juice, tomatoes, and spices. Rasam is a favorite among many South Indians, and is often served as a digestive aid after a heavy meal.
Thoran: A vegetable dish made with grated coconut and spices. Thoran is a common side dish in Kerala, and is often served with rice or roti.
Avial: A mixed vegetable dish that is cooked with coconut and yogurt. Avial is a popular dish in Kerala, and is known for its unique combination of flavors and textures.
Payasam: A sweet dessert made with rice, milk, and sugar. Payasam is a must-have dish during festive occasions in South India, and is often served as a symbol of good fortune and prosperity.
Interesting fact: In addition to their flavor and health benefits, the banana leaves used to serve the Sadya feast are also environmentally friendly, as they are biodegradable and can be easily composted.
Our Vaikum village experience
It was interesting to see how in the villages, partly still today, all parts of a coconut palm are used for various functions. Twisting cords, partly mechanically assisted, but the hand-twisted ones were many times stronger. Whole roofs are woven from palm leaves.
Comments