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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.

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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.

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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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