While classics and clichés in travel exist for a reason, the real charm lies in experiencing the most authentic aspects of a destination. Kerala is known to fascinate travellers with its verdant surroundings, rich culture, lagoons, backwaters and the coastal wonders along the blue Arabian Sea. Anwesha and Pallav from Delhi set out on a five-day self-driving journey on ‘Wheels of Wander’ with Maruti Suzuki Alto and Outlook Traveller in the northern belt of the state earlier this year. The idea was to explore the lesser-known corners of the state – the dramatic scenes of Wayanad, dense forests of Tholpetty, the Sugandhagiri Hills, languid backwaters of Nileshwaram and kilometers of beige sands of Kannur. Within these places were trysts with local aspects that left the couple enthralled.

• Toddy Tapping

Across Kerala, toddy is a favoured choice of drink. In the early hours of every morning, toddy tappers climb palm trees, which are milked for sap. This is then used to make the slightly intoxicating toddy. On one of the mornings, Anwesha and Pallav got to see this fascinating activity. Equipped with a machete and a pot to collect the toddy, an expert climber propelled himself up the straight palm tree and was soon on its higher reaches. In most parts of Kerala, a community of people called ‘Ezhava’ collects toddy. In the northern part of the state, these people are commonly referred to as ‘Thiya’. He then made thin slits on the bark of the palm and collected the sap. Looking at him, Pallav tried to haul himself up as well, but the art of climbing the palm is a well-practiced one. His effort alone was awarded with the sweet fermented drink, which is best when fresh.

• Sadhya

Trying out the local cuisine is one of the most essential parts of knowing a destination well. Anwesha and Pallav were lucky to get a chance to try a typical Kerala sadhya in a home-run restaurant. Served on a large plantain leaf, the sadhya comprises 24 dishes. It is an elaborate meal that offers an array of flavours. Staple dishes include ellissery (pumpkin based dish), pulissery(a yoghurt dish with pumpkin and grated coconut), kaalan made of yam, olan (an ash gourd dish), pachadi (bitter guard or pineapple dish with a curd and coconut base) and others that include a profusion of local vegetables. The dishes are served with red rice.

• Tea Tasting

The hills of Wayanad are blessed with both coffee and tea plantations. The couple got a chance to attend an authentic tea tasting session at Parisons, a tea estate that was established in the 1930s. Nestled on top of a low hill with wonderful views of the rolling plantations below, the 4000-acre estate is a treat to behold. Accompanied with an incredible sunset, Anwesha and Pallav learnt about the fascinating process of tea making - from growing it to the final step of tea tasting. The tea tasting expert enlightened them on the meticulous art of brewing the perfect cup of tea and the difference between various teas produced at the estate.

• Sargaalaya Arts & Crafts Village

The last leg of the journey had a surprise in store. Located in Iringal, close to Kannur, this is a unique handicrafts village set around a pristine lake. It has been conceptualized as a tourism destination and depicts the local arts and crafts of Kerala. Sargaalaya unveils the craftsmanship with focus on natural fibre crafts, pottery, bamboo crafts, terracotta, metal crafts, mural paintings of Kerala and many other forms. Anwesha and Pallav got the opportunity to see all twenty exhibit halls with different products on sale in each of them. It was thrilling to see some of the artisans at work, and understanding what goes behind making even the smallest of curios.

From all the experiences that the couple had, it was these local ones that made this trip an incredible one.

Courtesy of Outlook Traveller