We ordered toddy, a popular local drink in Kerala that is fermented coconut wine, extracted from the coconut palm.

I guess one has to develop a taste for toddy, as the sour flavour and aroma kind of masked the coconut wine. My husband relished the toddy, as it blended perfectly with the tapioca and karimeen curry, My favourite dish though was the karimeen curry -- a red tangy spicy curry, prepared with the pear spotted fish, or the karimeen.

The curry is prepared using a small dried up fruit known as cocumstar, which offers a unique tangy flavour to the curry. The cocumstar is removed after cooking and is not a part of the main dish.

The tapioca or kappa, a light snack, which tasted somewhat like yam.

Our total bill came to Rs 170.