Take heart, you do not have to walk 50 miles to lunch. The name simply refers to our sourcing of all the ingredients in your food. Everything comes from within a 50 mile radius of the resort. Locally sourced food not only benefits the local communities, it also helps us reduce our carbon footprint in transportation.
Of course, a good bit of the food comes from more like 50 yards away. Our vegetables are grown in house at our organic farms. And fish comes in fresh from the river. But the real magic in Spice VIllage cuisine comes from - you guessed it - fresh spices.
The Woodhouse Bar was formerly the home of our forest ranger, Mr. A. A. Woods. One side is given to a billiards table. For avid readers, the Library and tiger room let you immerse yourself in the history of the Periyar region and its flora and fauna. In the main bar, pictures of wildlife and royalty jostle for your attention, and with the fine selection of spirits on hand, it's easy to trasport your imagination to a bygone era. You can almost see Woods himself, gin-and-tonic in hand, calling grumpily for a refill.
A sweet and pungent dish made using the principles of ayurveda, it is good for gaining weight and for convalescing people. You will need to cut the Okra into 2cm lengths and fill about 1 ½ cups. Heat 2 tbs of coconut oil. Add 3 pods of cardamom, a pinch of ground cinnamon, 3 crushed cloves and stir for a few seconds. Add ½ a cup of diced onion and the okra and stir well for a few minutes. Add ½ cup of coconut milk, ½ cup of water, ½ tsp of chopped ginger, 2 medium sized green chillies with the seeds removed, 10 curry leaves and cook until the okra is soft. Add another ½ a cup of coconut milk and stir over a low flame for a few minutes.
Did You Know?
Spice Village has so far conserved 140 species of plants, most of which are native to the region