Alleppey Houseboats

Traditionally, the houseboats were called Kettuvalom, which means a boat made by tying together pieces of wood. Not a single nail is used in the making of a Kettuvallom.The material used for the making of Kettuvallom is all from the nature-Jack wood planks are joined together with coir ropes and beaten coconut fibres. The wood commonly used to make Kettuvallom is "Anhili". Bamboo poles, bamboo mats, coir carpets etc is used for the making of Houseboats. These 80 feet long crafts have been adapted into luxuriously furnished houseboats. The interior of the houseboat is really unbelievable – It's a House on Water! Each houseboat is beautifully decorated with coir mattress on the floor. Houseboats normally have spacious living/dinning area and sun deck. It is attached with toilets, separate toilets for crew. Spacious passage and neat kitchen. Clean towel and blankets are provided. Three workers are appointed on the houseboat, one cook and other two to drive the houseboat.

Houseboats Tariff

Place		Route	Tariff (Non A/C Deluxe)
			01 Oct 06 to 30 Sep 07
			Couple 1 Dbl Room (1 Boat)	2 Couples 2 Dbl Rooms (one 2 dbl room boat)	3 Couples 3 Dbl Rooms (one 3 dbl room boat)	4 Couples 4 Dbl Rooms (one 4 dbl room boat)
From	To
Kumarakom	Kumarakom	Vembanad Lake & Alleppey Back   Waters	5500 ($ 118)	7500 ($ 161)	11500 ($ 247)	16500 ($ 354)
Alleppey	Alleppey	Alleppey Back Waters	5500 ($ 118)	7500 ($ 161)	11500 ($ 247)	16500 ($ 354)
Kumarakom	Alleppey	Vembanad Lake & Alleppey Back   Waters	6000 ($ 129)	8000 ( $ 172)	12000 ($ 258)	17500 ($ 376)

Place		Route	Tariff (A/C Deluxe)
			01 Oct 06 to 30 Sep 07
			Couple 1 Dbl Room (1 Boat)	2 Couples 2 Dbl Rooms (one 2 dbl room boat)	3 Couples 3 Dbl Rooms (one 3 dbl room boat)	4 Couples 4 Dbl Rooms (one 4 dbl room boat)
From	To
Kumarakom	Kumarakom	Vembanad Lake & Alleppey Back   Waters	7500 ($ 161)	12500 ($ 268)	17500 ($ 376)	22500 ($ 484)
Alleppey	Alleppey	Alleppey Back Waters	7500 ($ 161)	12500 ($ 268)	17500 ($ 376)	22500 ($ 484)
Kumarakom	Alleppey	Vembanad Lake & Alleppey Back   Waters	8000 ($ 172)	13000 ( $ 279)	18000 ($ 387)	23500 ($ 505)

Place		Route	Tariff (Premium)
			01 Oct 06 to 30 Sep 07
			Couple 1 Dbl Room (1 Boat)	2 Couples 2 Dbl Rooms (one 2 dbl room boat)	3 Couples 3 Dbl Rooms (one 3 dbl room boat)	4 Couples 4 Dbl Rooms (one 4 dbl room boat)
From	To
Kumarakom	Kumarakom	Vembanad Lake & Alleppey Back   Waters	9500 ($ 204)	16500 ($ 354)	21500 ($ 462)	28500 ($ 484)
Alleppey	Alleppey	Alleppey Back Waters	9500 ($ 204)	16500 ($ 354)	21500 ($ 462)	28500 ($ 484)
Kumarakom	Alleppey	Vembanad Lake & Alleppey Back   Waters	11500 ($ 247)	18500 ( $ 398)	23500 ($ 505)	31500 ($ 505)

Place		Route	Tariff ( Luxury )
			01 Oct 06 to 30 Sep 07
			Couple 1 Dbl Room (1 Boat)	Extra Person	Season	Off Season
From	To
Kumarakom	Kumarakom	Vembanad Lake & Alleppey Back   Waters	20,000 ($ 430)	Extra Person Adult (Above 12 Yrs) on APAI	2500
Alleppey	Alleppey	Alleppey Back Waters	25,000 ($ 537)	Child ( 06 to 12 Yrs) on APAI	1500
Kumarakom	Alleppey	Vembanad Lake & Alleppey Back   Waters	20,000 ($ 430)

Important : 4.08% Service tax will be extra

Peak Season : Peak Season surcharge Rs 2000 per room extra from 20 Dec to 05 Jan 06
Extra Bed : Rs 500 for non ac and Rs 1000 for ac.
Children : up to 5 yrs free. 5yrs to 09 yrs – Rs 250 without extra bed.
Cost Includes : Welcome drink, Lunch, Evening Tea with snacks, Dinner, Breakfast, Fruits and mineral water
Check in : 1200hrs
Check out : 09.00hrs.

Kerala Houseboats Foods

The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat. For over 2000 years, Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe. Thus, Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along with tapioca , to be the main starch ingredient used in Kerala food. Having been a major production area of spices for thousands of years, black pepper, cardamom, cloves, ginger, and cinnamon play a large part in its food.

Sadya

A typical sadya, where banana leaves are used as plates Sadya items ready to be served, Clockwise from top Paayasam, Bittergourd thoran, aviyal, Kaalan, Lime Pickle, Sambar, Buttermilk with Boiled rice in center 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. Whereas in North Kerala it is considered to be the last dish to be served.

 

 

 

Welcome Drink	Breakfast	Lunch	Evening	Dinner
Tender Coconut/ Fruit juice.	Bread toast, Butter, Jam, Egg Omlet, Fruits OR Appam/ Idiappam - Veg. Curry/ Egg Curry. OR Iddly/Dosa, Sambar, Steamed Banana.	Vegetarian Dishes Rice, Sambar, Aviyal, Thoran, Pappad, Pickle, Curd, Green Salad. Non. Veg. Dishes Fish Curry, Fish fry.	Tea/ Coffee Banana fry /Finger Chips /Tapioca Chips.	Vegetarian Dishes Chappathi/ Roti, White rice, Dal Fry, Rasam, Curd, Mezhukkupuratty, Pappad, pickle, Green salad. Non. Veg. Dishes Chicken Curry, Egg Omlet.