At the southern tip of India, Kerala boasts a network of water channels in which coconut palms are marvellously reflected. These watery landscapes contrast with the mountains of the Western Ghats, covered in tea and spice plantations. It's a verdant, tranquil land, as soothing as an Ayurvedic massage, far removed from the hustle and bustle of the rest of India. Meaning ‘land of coconut trees’, Kerala abounds in coconuts, which are used extensively in cooking, whether in the form of oil, milk or grated. The Keralites cook delicate dishes and spice them in abundance. Let's not forget that the Malabar coast forms the shoreline of this region, prized for centuries for its famous black pepper, considered to be the original pepper. Sweetened by coconut, the thali, beautifully arranged on a banana leaf, is the pride of their midday meal: a dozen culinary preparations with refined flavours. To the spirits of Kochi, Yaksha curry? Green cardamom from the Western Ghats, recognised as the best in the world, and black mustard seeds add a subtle flavour to this blend of South Indian spices. An authentic journey to this tropical paradise, in the heart of the peaceful lanes of Fort Kochi.