In the last one week God had some different plans for Kerala. God wanted to give its own Country a new avatar. The whole State of Kerala has gone through a phase where God wanted to once again bring people together, make them help each other, support each other to co-exist. It was like pressing the ‘Refresh’ button and the whole place goes through an act of churning to give a fresh and new look.
The scenic beauty gets better and better as you keep driving towards the destination. The road less taken will always have something special in store for you. Similarly the drive spanning 30 kms through a small road carved across the nature's green blanket makes the drive interesting. The steep roads with the effect of rains make them look like waterfalls. So your heart will skip a beat when you actually get a glimpse of a natural waterfall flowing straight from the sky. I was awe stuck with the scenic beauty which kept unfolding in front of my eyes after each turn of the road. Kondan The Retreat is a resort amidst the nature.Unique styled balcony facing the valley has an antique style cloth chair and a hammock which is in built to the floor of the balcony.The brain behind this gem is Prashant Padwal. The Melbourne educated Talegoan based Prashant has patiently built this place.
The typical day for a Tamil person starts early in the morning with reading the newspaper while sipping hot coffee. These are two inseperable things in most of the traditional Tamil families. The aroma of filter coffee in the house makes your morning fresh. Vanakkam, meaning Welcome / Namaste, welcomes you to an overdose of Tamil vegetarain food. This restaurant is opened by five passionate foodies who wanted to give Thaneites the taste of authentic Tamil food.
The future is all about connected travel. Your trolleys will automatically get the hotel room number update and will guide itself to the rooms. Hotel keys will be eliminated and replaced with voice assisted or finger print enabled door locks.
Sridharan aka Roger ended up traveling 7000 miles to fulfil his passion for food. The story goes back to 1986: At the age of 17, he was working part time at a small restaurant in Salem, Tamil Nadu, India. He would finish his college classes and rush to the restaurant to take care of their cash counter in the evenings. All this in return for free dinner at the restaurant and a salary of around INR 2 or 3.