We arrived at Seema’s Waves Beach Resort to an impressive balcony view from this cute garden cottage at Thottada Beach near Kannur, Kerala.
One of the few good places to stay between Calicut and Mangalore in the monsoon season, it’s part of the extensive, well-run network of Kerala Homestays that are the best place to find wonderful home-cooked Kerala cuisine and experience a local lifestyle.
Room 1 is the pick! On first glance the room looks clean and very spacious!
But then you realize that every window and the door way has a wonderful view.
Looking further I discovered the lovely garden setting for meals…
…the hammocks for relaxing….
….and the gate down to the private beach below.
The two cottages each have upper and lower rooms….
…and are perched on the cliff at the end of gorgeous Thottada Beach.
The surrounding village is lovely for walking and chatting to people along the way.
Being the low season we pretty much had the place to ourselves with the wonderful Waves team looking after us…
….Jithin’s happy auto service, who waited for our late train, Liju who shared his cooking secrets and delivered the most delicious fresh, tasty Kerala dishes and Adash, a great all rounder and kitchen hand.
And that’s when I come to perhaps the very best reason to stay at Waves Beach Resort. The food is superb and in the low season all three meals are included in great value rate of about $60 AUS per day for two people sharing a room.
Liju, in his kindness allowed me to watch him cook and I’ve posed these simple but spectacular recipes.
They have worked beautifully back home in Australia!
But just to give you an idea of what we enjoyed and the links to the recipes…
Our first night’s dinner was a wonderful Malabar prawn biriyani with a date pickle, coconut chutney and cabbage thoran.
Next day our Kerala breakfast was an aromatic, beautifully spiced egg curry and chappati.
Second night’s dinner was again remarkable. Liju included two dishes that used the flavours of toasted coconut. The style Liju used for the Nadan Chicken Curry, special to this Kannur area, is possibly used in no other dish.
But the sweet potato smash that also used toasted coconut in another style, was the real standout for me. Look for the recipe and do try it. Along with this was a green bean and carrot thoran, a very simple raita style salad and a very wonderful ghee rice cooked in the biriyani style.
As we had not yet tasted the pathiri breads distinct to Malabar Moplah cuisine, Liju so thoughtfully asked a friend’s mother to make these for our last breakfast that first visit.
Apparently pathiri take the place of appam and are not fermented with alcoholic coconut toddy. They are delicious, a little like pancakes and made from rice flour, water salt then steamed. Sometimes I think coconut milk is used. Liju served these with a tasty kadala (chickpea) curry, but like appam they were also good rolled around a banana.
We couldn’t stay away for long and when we returned after our visit north to Mangalore and Udupi. Even though we arrived late for lunch, with great thoughtfulness Liju and Adash had collected oysters from Thottada Beach and fried them with chili, coconut and garlic. Liju served this with a long bean thoran, tomato pachadi and sambar, all beautifully flavoured. It was so very kind and so very delicious, the very best of food!!!
When dinner followed it was another fabulous Kerala meal from Liju’s kitchen – Kerala Fish Curry, Beetroot Thoran, Tapioca flavored with toasted coconut and spices, cucumber and carrot curd based ‘salad’ and that gorgeous ghee rice.
Our last and final meal at Waves Beach Resort (at least for this trip) was superb oothappam a spongy, rice pancake flavoured with green chilli and curry leaves, accompanied by an excellent egg curry.
I’m adding Waves Beach Resort to my list of favorites in Kerala. The food alone is worth the trip, but the views from the balcony and windows room in no.1 make it very hard to leave!
For more information and bookings get in touch with Seema firstname.lastname@example.org