Several recreational activities include showcasing the arts of the region, and include Theyyam and handloom visits, and martial arts performances, along with bird-watching and Ayurveda treatments.
Both continental and traditional food is served in all its richness to the history, geography, demography and culture of the Kerala. The cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat. As with almost all Indian food, spices play an important part in Kerala cuisine. The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, and so on. We offer both continental and traditional food. The cuisine of Blue Mermaid is linked in all its richness to the history, geography, demography and culture of the Kerala. Our cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat. As with almost all Indian food, spices play an important part in Kerala cuisine. The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, and so on.
We offers many delicious vegetarian breakfast dishes that are often relatively unknown outside the state. These include Puttu (made of rice powder and grated coconut, steamed in a metal or bamboo holder) and kadala (a curry made of black garbanzo beans chana), idli (fluffy rice pancakes), sambar, dosa and chutney, pidiyan, Idiyappam (string hoppers - also known as Noolputtu and Nool-Appam in Malabar), Paal-Appam, a circular, fluffy, crisp-edged pancake made of rice flour fermented with a small amount of toddy or wine, etc. Idiyapam and Paalappam are accompanied by mutton, chicken or vegetable stew or fish moli (the most common dish is black pomfret in a coconut based sauce). In North Malabar area,breakfast is known is Kathaladakkal and Praathal in rest of Kerala."
The staple food of Kerala, like most South-Indian states, is rice. Unlike other states, however, many people in Kerala prefer parboiled rice (Choru) (rice made nutritious by boiling it with rice husk). Kanji (rice congee), a kind of rice porridge, is also popular. Tapioca, called Kappa in Kerala, is popular in central Kerala and in the highlands, and is frequently eaten with fish curry. Popular vegetarian dishes include sambar, aviyal, Kaalan, thoran, (Poduthol (dry curry), pulisherry (morozhichathu in Cochin and the Malabar region), olan, erisherry, puliinji, payaru (mung bean), kappa (tapioca), etc. Vegetarian dishes often consist of fresh spices that are liquefied and crushed to make a paste-like texture to dampen rice. Common non-vegetarian dishes include stew (using chicken, lamb, or fish), traditional or chicken curry (Nadan Kozhi Curry), chicken fry (Kozhi Porichathu/Varuthathu), fish/chicken/mutton molly(fish or meat in light gravy), fish curry (Meen Curry), fish fry (Karimeen Porichathu/Varuthathu), prawn fry (Konchu Varuthathu), Spicy Steamed Fish (Meen Pollichathu) etc. Biriyani, a Mughal dish consists of rice cooked along with meat, onions, chillies and other spices.
Kerala is known for its traditional banquet or sadhya, a vegetarian meal served with boiled rice and a host of side-dishes served especially during special occasions and festivals. The sadhya is complemented by payasam, a sweet dessert native to Kerala. The sadhya is, as per custom, served on a banana leaf, and is a formal-style meal with three or more courses of rice with a side-dish (usually sambar, rasam, buttermilk, etc.). In south Kerala the Payasam in followed by more (butter milk),whereas in North Malabar it is considered to be the last dish to be served. A typical sadhya would have Boiled Rice, sambar, Parippu, Aviyal, Kaalan, Pachadi, Kichadi, Poduthol, Thoran, Pulisherry, Olan, Puliinji, Pappadam, Mooru, Kaya upperi, Sharkara upperi, Achar Pickle, Banana, Paayasam.