05 OCT'12: COCHIN (ARRIVAL).
Up on arrival at Cochin airport, Meet & Greet followed by transfer to Hotel. European influences are instantly apparent in this charming town picturesquely located on a number of islands squeezed between the Arabian Sea and the Kerala backwaters. The maritime history of Cochin is reflected in its blend of Dutch, Portuguese and British architecture. (Over night in Cochin).

06 OCT'12: COCHIN.
Meander through the old districts of Mattancherry and Fort Cochin where the various European influences are most apparent with merchant houses and old warehouses cramming the waterfront and narrow streets. Visit St Francis Church, the oldest European church in India, and the highly decorated Santa Cruz Basilica. Allow time to admire the colourful murals, including depictions of the Ramayana, in the 16th century Dutch Palace. Linger in the colourful, pungent spice markets before moving on to the much-photographed Chinese nets that line the shore of Fort Cochin. In the evening, the epic Ramayana comes to life at a Kathakali performance, traditional Keralan dance, where the characters use larger than life gestures, wear outrageous costumes and dramatic make up. After the show we proceed for Brunton Boatyard for Dinner consisting of "the Day's Catch" fresh from the Chinese fishing nets. Your choice will be grilled to perfection, just the way you like. Overlooking the busy ferry terminal and the bazaar down below, this is a perfect place to observe the thriving city while enjoying a delicious dinner. The collection of dishes is the result of the tireless efforts of our Chef's who convinced the descendents of some of fort Cochin's oldest families to share their prized recipes, we hope it is the most delicious history lesson you ever have. (Overnight stay at Cochin) (B/ D) pls note : Jewish synagogue is closed on Friday & Saturday.

07 OCT'12: COCHIN - MUNNAR (155km/4h).
Depart from hotel and Drive to Munnar a hill station located 1600 meters above sea level. Once the summer resort of the erstwhile British administration in South India it still retains its colonial charm and is famous for its tea plantations, most of which are privately owned. With its sprawling estates, rolling hills, sparkling waterfalls, picture postcard hamlets and undulating valleys, Munnar is an ideal holiday destination. Check into your hotel and unwind. Rest of the day is at leisure to enjoy the ambience of Munnar. Overnight at the resort. (Overnight in Munnar).

08 OCT'12: MUNNAR.
Today you take a visit tea museum (Closed on Mondays), take a short trip to the Eravikulam National Park (home to the endangered Nilgiri Thar mountain goat amongst others) or simply walk through the enchanting tea estates and enjoy the tranquility it provides. Day at leisure. Evening we enjoy the sumptuous Barbeque dinner at resort. (Over night in Munnar) (B/D).

09 OCT'12: MUNNAR - PERIYAR (138km/4h).
Today we travel to Periyar - The evocative name of the Cardamom Hills is home to the Periyar Wildlife Sanctuary, a reserve on the Kerala/Tamil Nadu border which is surrounded by tea and spice plantations. Lush forest, with a vast lake at its heart, is home to many indigenous animals. In the afternoon we proceed to Visit a Keralan family Owned Spice garden, the rustic gardens contain familiar and unusual spices and herbs accredited with a variety of culinary and medicinal purposes. The Spice garden is totally organic, with natural forms of pest control. The owner and his family who are very knowledgeable about all the plants, trees and bushes on the property are on hand to elaborate on the special qualities of various spices and herbs. In the evening we visit KALARIPAYATTU SHOW -the oldest of martial arts and recognized as the mother of all martial arts. Legend traces the 3000-year old art form to sage Parasurama, the master of all martial art forms who is also credited with re-claiming Kerala from the Arabian Sea! Kalaripayattu originated in ancient South India and Kung-fu popularized by the monks of the shaoline temple and widely recognized in the West traces its ancestry to Bodhi Dharma-an Indian Buddhist monk and Kalaripayattu master .(Overnight in Periyar)

10 OCT'12: PERIYAR/THEKKADY.
Rise early for the best chance to spot elephant, deer, wild boar, mongoose and colourful birds on a dawn walk. Your experienced guide will know the best places for game viewing and, if you are extremely lucky, you may even come across elusive leopard and tiger. Return to hotel for breakfast. After noon we Board a small boat for the chance to cruise the lake at the heart of the Periyar Wildlife Sanctuary. From the tranquillity of the lake, enjoy the lush scenery all around you and keep a look out for animals that may come down to the water's edge - maybe a family of elephants, scurrying Wild Boar or the magnificent Sambar Deer. (Overnight in Periyar).

11 OCT'12: PERIYAR - KUMARAKOM (140km/4h).
We depart from Hotel and drive to Kumarakom - This cluster of tiny islands is almost impossibly beautiful, surrounded by a labyrinth of tropical waterways. From Kumarakom we will later board the famous house boat for a relaxing and fascinating cruise over the Kerala backwaters. (Overnight in Kumarakom)

12 OCT'12: KUMARAKOM.
Spend your time at leisure or enjoy yourself at Ayurvedic Spa with treatments of your choice. (Over night in Kumarakom).

13 OCT'12: KUMARAKOM - ALLEPPEY (45km/1h).
After Breakfast depart from hotel and drive through the beautiful landscape to reach the land of backwaters. Experience the daily lives of the locals from the decks of a house boat. Pass women washing their clothes in the river and farmers bathing their buffalo; watch as fishermen and vegetable sellers go from house to house by boat selling their wares as you pass by villagers standing up to their necks in water gossiping with their neighbour. Enjoy tasty local meals as the boat drifts along and watch as the sun set over the ever-changing scenery before retiring to your cabin to be lulled to sleep by the gently lapping water (Overnight onboard House Boat) (Full board basis) (B/L/D).

14 OCT'12: ALLEPPEY - COCHIN (75 KM/2 h) - GOA (BY FLIGHT).
This Morning disembark from the Houseboat and drive to Cochin airport and connect to your flight to Goa. On arrival you are transferred to Hotel. If you are looking for great beaches, excellent hotels and superb food then you can't beat a few days in Goa with its 100km of coastline. Endless stretches of sandy beach, fringed with gently swaying palms, beckon you to while away a few days. Don't just stick to one beach but take a boat to discover small, deserted coves. (Overnight in Goa)

15 OCT'12: GOA.
The Portuguese came here in 1510 to wrest control of the spice routes from the Arabs. They stayed for five centuries, which explains the Mediterranean architecture, Catholic churches and amazing cuisine, influenced by "foreign" ingredients like vinegar and wine. We'll stay at one of Goa's golden beaches and slow our pace a bit, "Sussegado" as they say here. To recover from our flight, you can relax with a dip in the Arabian Sea. This evening is a celebration of Goan Hindu dishes. Goan food is not all about fish and pork. Nor is it always too spicy and too vinegary. The Portuguese had a lasting influence on Goan Catholic cuisine, and delicacies like vindalho, cafreal, balchao and sorportel are known world wide. They have achieved a cult status, so to speak. However, there are as many, if not more for vegetarians too in the Goan Hindu cuisine, which has a lot in common with the Konkan region. Unfortunately, dishes such as bhaji, shaak, usal, tondak, ross (coconut-based dishes), hoomans (curries), karams (salads) and the queen of Goan vegetable dishes, khatkhatem (mixed vegetable curry) are not made outside of Hindu homes Unlike the state's Catholics, who have a more meat-based diet, Goan Hindus use a wide range of vegetables, including squash blossoms, banana leaf stamens and taro leaves. We'll learn some of their tips and tricks-like roasting dried coconut with spices before adding to a curry, for example. Dine at the Plantain Leaf- Popular with locals, this casual vegetarian restaurant serves a huge array of Udipi-style and North Indian dishes. Try a thali, a platter of curried vegetable dishes, relishes, pappadams, and a dessert. Locals wash it down with feni, a fiercely potent drink made from fermented cashew apples (beware, its 30 percent to 35 percent proof). Finish your meal-spicy, the way locals like it-with a cup of chai. If your mouth is on fire, don't reach for your water glass; cool your mouth with raita (a yogurt-cucumber relish) or fruit instead. A good choice would be Souza Lobo, a Goan institution since 1932; Souza Lobo is run today by Jude Lobo, the founder's great grandson. And it still serves some of the best Goan food in the region. Tables are draped in red cloths, and waiters wear cheery orange shirts printed with coconut trees. Dine on steamed rice and fish cooked in a green paste of coriander and spices, served with crisp fried potatoes. For dessert, try the bebinka, a Goan sweet made of stacked coconut pancakes. The restaurant is close enough to the ocean for diners to see the surf glimmering in the moonlight. Musicians perform a lively assortment of Hindu and Konkani songs, American country music, and soft rock. If relaxation is not your cup of tea, there's plenty of nightlife nearby! Spend your time at leisure on the beach or check out local scene, try the cuisine or simply enjoy the beach! (Overnight in Goa) only transfers (B/D)

16 OCT'12: GOA.
We'll visit Old Goa, the old administrative seat of Portuguese India, famed for its ancient cathedrals, and for a contrast, the 400-year-old Shri Mangesh temple. Once a major city with a population larger than London in the 16th century, a series of misfortunes, plague and flooding, forced the Portuguese to move their capital to Panaji in the mid-19th century. But what remains is magnificent, a UNESCO World Heritage Site, dominated by several grandiose churches and cathedrals. For lunch we'll stop at a local restaurant, Martin's Corner. More than a decade ago, Mrs. Martin started cooking for local taxi drivers who needed to pass the time while waiting for foreign clients who were eating at more up market institutions. The secret soon got out, however, and now she presides over one of the best restaurants in the region. The menu here is extensive, and the seafood superb. Highlights include fish caldin, (cooked with coconut and spices), fresh lobster, big pomfret, or red snapper. Spend your time at leisure on the beach. Enjoy your fare well Dinner at Hotel. (Overnight in Goa) (B/L/D).

17 OCT'12: DEPARTURE TRANSFERS.
Depart from Hotel and Drive to airport to connect your onward flight.