What we cook on board, and why the fish is bought that morning

Every one of our boats has its own kitchen, with a two-burner stove, a fridge and a small cook who usually works alone. On overnight cruises the cook buys fish and vegetables at the Alappuzha market at seven in the morning, before the boat is cleaned for guests.

Lunch is a Kerala meal: matta rice, sambar or a fish curry made with kudampuli, a thoran of whatever vegetable was good that morning, a pickle, curd and pappadam. Afternoon tea is pazham pori, banana fried in batter. Dinner is chapati or rice with a chicken or fish curry and a vegetable, and breakfast is appam or puttu with stew or kadala curry.

Karimeen, the pearl spot fish of the backwaters, is the dish most guests ask for. It is not included in the standard menu because the price changes daily at the market, but you can add it for ₹850 per guest, cooked in banana leaf.

We cook vegetarian meals every day, and our cooks can prepare Jain food or food without chilli with notice. Tell us about any allergies when you book, not when you board, because the shopping is done before you arrive. Drinking water is boiled and filtered on board, and bottled water is also provided.