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Newsletter February 2025

We are in the second month of the year already! The holidays feel like a long time ago, and it is business as usual including the traffic on the roads.
In this newsletter we visit our destination on the month, Munnar in South India. Munnar has the highest tea plantation in the world at 7900 feet. Guests who are joining us on Sid’s culinary tour in April will visit this stunning, scenic tea estate. We have covered some tips on how to prepare your stomach for a foodie trip. We talk about Tea, the second most popular non-alcoholic beverage in the world. And we have a delicious Prawns recipe for you to try at home. Happy Reading!
As you read this newsletter, India is celebrating a festival in North India known as the Maha Kumbh Mela. It is based on the Hindu mythology, when the Gods and Demons churned the ocean to retrieve the nectar of immortality. During the churning, a pot (Kumbh) filled with nectar emerged. Lord Vishnu seized the pot and fled, spilling some of the nectar at four places. The festival is celebrated at these four sites on a rotating basis every 12 years. This year, over the 45 days of the festival an estimated 450 million (not a typo) devotees and pilgrims will attend this festival. It is the largest gathering in the world.
Our holidays are curated for those who crave adventure, indulgence and are keen on an enriching experience. It is also a great way for friends and families from the other side of the world to meet and reunite midway in India for a trip of a lifetime!
DESTINATION SPOTLIGHT
MUNNAR
Munnar, a picturesque hill station nestled in the Western Ghats of Kerala in South India, is a breathtaking destination famous for its lush landscapes and serenity. Also known as the “Kashmir of the South”, Munnar is situated about 1,600 meters above sea level. The hill station’s moderate climate provides a welcome respite from the heat of the plains, making it a year-round holiday destination.
The town’s history is deeply intertwined with the tea industry, dating back to the late 19th century when British planters recognized the region’s potential for tea cultivation. Today, these sprawling estates not only contribute significantly to India’s tea production but also form an integral part of Munnar’s allure, offering visitors a chance to explore the art of tea-making and indulge in tastings of the finest brews. Some of the old tea estates still have a colonial charm to them.
Munnar is renowned for its vast expanses of tea plantations that carpet the rolling hills in vibrant shades of green of the tea leaves. But the natural beauty extends beyond its tea gardens. The region is blessed with diverse flora and fauna, protected within the Eravikulam National Park. This sanctuary is home to the endangered Nilgiri Tahr and the unique Neelakurinji flowers that bloom once every 12 years, transforming the landscape into a sea of purple.
The Tata Tea Museum, also known as the Kannan Devan Hills Plantation Tea Museum, is a unique attraction in Munnar that offers visitors a fascinating glimpse into the region’s rich tea-making heritage. Visitors can have an immersive experience to understand the art and science behind creating the perfect cup of tea.

MASALA CHAI

India produces over 1.3 billion kilograms of tea annually. And the country consumes about 30% of the world’s tea production, making it the largest tea-drinking nation in the world.

However, in India, even the humble tea gets upgraded to “Masala Chai”. 

 It is rightly said that Tea is the cultural phenomenon in India and the Masala Chai is its flavorful ambassador. It is an exotic concoction of black tea and milk infused with fragrant spices like cardamom, cinnamon, ginger, and cloves.

Recently, the Masala Chai was voted the 2nd best nonalcoholic beverage in the world by Taste Atlas. On my last visit to India, it was so refreshing to be offered a cup of Masala Chai 30,000 feet above sea level as we flew from Singapore to Mumbai.

From roadside tea stalls to cozy restaurants, the aroma of freshly brewed chai fills the air, inviting you to unwind, and indulge in a moment of bliss or a moment of pause. Whether enjoyed as a morning pick-me-up or a cozy evening catch up, it is a versatile brew that caters to every preference and occasion. It is a staple in Indian households and a symbol of warmth, comfort, and hospitality.
There are hundreds of thousands of tea stalls in India and millions of people earn a living by selling tea. These Tea stalls, or chaiwallahs, are gathering spots for conversation and social connection. As someone who grew up in India, I can’t imagine life without these social hubs where tea was enjoyed at any time of the day.
Did you know that the Prime Minister of India, one of the most powerful figures in the world today, once upon a time used to run a Tea stall?
5 QUICK TIPS ON LOOKING AFTER YOUR STOMACH ON A FOODIE TOUR:
  1. Carry a bottle of Activated Charcoal. These natural pills quickly neutralize poisons. It helps prevent poison and toxins from being absorbed from the stomach into the body. They offer peace of mind and are essential for any food traveler. It is available at your local chemist.
  2. Be careful with water. While travelling with us we will always stay in clean hotels that will have filtered water by the bedside. We will also always provide you with filtered water while in transit. But you can consider investing in a portable purifier bottle such as Grayl.
  3. Another substitute for Activated Charcoal is Colostrum. A product like Travelan works to target and neutralise the bacteria and the toxins they produce before they can make you sick and ruin your holiday plans. Even better, Travelan contains the natural ingredient bovine colostrum powder, harvested from New Zealand dairy cows.
  4. Drink lots of water and stay hydrated, especially during the day when India can get really hot.
  5. Carry a bottle of hand sanitizer in your travel pack and always keep it with you.
RECIPE OF THE MONTH:

Malabar Prawns – Dry

Here’s a South Indian Coastal recipe for you to try at home. It is quick and easy to prepare and full of distinct flavours

Serves 2 portions

  • 400g raw king prawns deveined and tail on – frozen or fresh
  • 2 tsp Turmeric
  • 3-4 tsp Kashmiri Chilli Powder – This type of Chilli powder is not very hot, but gives a beautiful red colour
  • 4 tsp lemon juice
  • 40g Ginger half peeled and grated; half finely sliced into matchsticks
  • 1 tbsp vegetable oil
  • 4-5 curry leaves
  • Salt as required
  • 3-4 green chilies halved and deseeded
  • 1 onion finely sliced
  • 1 tsp cracked black pepper
  • 40g fresh coconut grated
  • ½ small bunch coriander leaves
  • Oil
Cooking Instructions:
  • Rinse the prawns in cold water and pat dry. Marinate in the turmeric, chili powder, lemon juice and grated ginger and set aside.
  • Heat the oil in a pan and add the curry leaves, chili, sliced ginger and onion. Cook until the onions are translucent, then add the black pepper.
  • Add the prawns in with any leftover marinade, and stir-fry until cooked, about 2 mins.
  • Add salt to taste and a squeeze of lemon juice. Serve sprinkled with the coconut and coriander leaves.
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