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Alleppey Houseboats - Call @ +91 - 9846 099 398


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 - Call @ +91 - 9846 099 398


Place
Route
Tariff (Non A/C Deluxe)
1st Aril 2014 to 31 March 2015
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
7500
11500
16500
  Alleppey
  Alleppey
  Alleppey Back Waters
5500
7500
11500
16500
  Kumarakom
  Alleppey
  Vembanad Lake & Alleppey Back Waters
6000
8000
12000
17500

Place
Route
Tariff (A/C Deluxe)
1st Aril 2014 to 31 March 2015
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
7000
12000
15000
18000
  Alleppey
  Alleppey
  Alleppey Back Waters
6500
10000
12000
16000
  Kumarakom
  Alleppey
  Vembanad Lake & Alleppey Back Waters
8000
12000
14000
18000

Place
Route
Tariff (Premium)
1st April 2014 to 31March 2015
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
8500
15000
21000
26000
  Alleppey
  Alleppey
  Alleppey Back Waters
8500
12000
18000
24000
  Kumarakom
  Alleppey
  Vembanad Lake & Alleppey Back Waters
9500
16000
20000
26000


Place
Route
Tariff ( Luxury )
1st April 2014 to 31March 2015
Couple
1 Dbl Room
(1 Boat)
Extra Person
Season
Off Season
From
To
  Kumarakom
  Kumarakom
  Vembanad Lake & Alleppey Back Waters
18,000
Extra Person Adult (Above 12 Yrs) on APAI
2500
  Alleppey
  Alleppey
  Alleppey Back Waters
20,000
Child ( 06 to 12 Yrs) on APAI
1500
  Kumarakom
  Alleppey
  Vembanad Lake & Alleppey Back Waters
25,000


Important :4.08% Service tax will be extra

Peak Season :Peak Season surcharge Rs 2000 per room extra from 15 Dec 2014 to 15 Jan 2015
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 - Call @ +91 - 9846 099 398


Alleppey Foods, Alleppey Karimmen, Alleppey Houseboats Foods, Alleppey Houseboats dishesThe 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. Kerala Foods, Kerala Cuisine


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.



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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.
           

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