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I felt confident that this journey would be a magical one but I wasn't aware that it would be a gastronomical one too.

Kerala, unlike its neighbours Tamil Nadu and Karnataka, takes pride in its wide variety of non-vegetarian food.

Made from fermented rice and lentils, the ghee roast dosa is cooked in pure ghee and roasted till it gets as crisp as it can.


The traditional prawn curry is sprinkled with chilli, salt, pepper and then dipped in a whole lot of coconut milk, jaggery and finally finished with curry leaves.Its name is derived from two words: 'Kannan' which stands for Lord Krishna and 'ur' which means place, making it the place of Lord Krishna.Kannur welcomed me with open arms - its coconut palm lined coasts, beachfront restaurants, rustic and worn-out brown bungalows, high red-bricked walls and its pleasant aroma of the sea.I walked through the Kannur Fort which had the sea on one side and a garden on the other.


I walked on the Ezhimala Beach and against my better judgement I even went to Kannur's snake park!

It's got a soft and thick center and a paper thin outside.



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