AVARA

Dining

Dinner starts in the afternoon.

Tea goes out to the water when the light drops. By then the kitchen has been working for a while. Dinner is Kerala food, cooked in one kitchen and served in one pavilion, and occasionally somewhere else on the property.

The dining pavilion open on three sides to Vembanad Lake, guests seated at timber tables under a tiled roof in the late-afternoon light, a waiter setting a table.
One pavilion, open to the water on three sides.

The day

Breakfast has a set rhythm. What happens between then and evening is looser — a light lunch, arranged when you want it, wherever you happen to be that day.

The same kitchen cooks all of it. Nothing here comes from somewhere else.

A breakfast table on the veranda: appam, a bowl of stew, kadala, fruit, two cups of tea and a steel pot, with a hand reaching in.

Breakfast

Appam, stew, a steel pot of tea. Something is still steaming when it reaches the table.

A cook tilting a small pan over a gas flame, the batter spreading into a lacy-edged appam, with steel vessels, stacked plates and curry leaves alongside.

The kitchen

A ladle of batter, a turn of the pan, and the edge goes lacy. Appam, one at a time.

Two guests in low timber chairs on a deck at the water's edge at sunset, with a teapot and a plate on a small table between them.

Tea

Chairs turned toward the water, a pot of tea, and something fried to go with it.

Two guests at a timber table under the tiled dining pavilion at dusk, an oil lamp between them, the lake and far shore beyond.

Dinner

The dining pavilion, open to the lake, with a lamp on every table once it gets dark. Dinner is occasionally laid outside on the grass instead. Nobody clears a table quickly here — the lamp stays lit as long as you’re sitting at it.

Dining, as part of your stay.

Meals are arranged around the rest of your stay. Tell us about anything you don’t eat, and mention if you’d like tea or dinner somewhere other than the pavilion.

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