Ultimate WAYANAD Food Trip I Quail Eggs Fry + Milk Bun + Spice Tour + Honey Tasting @ Bee Museum

0:00-0:39 Introduction
0:40-1:59 Pit Stop At Adivaram
2:00-4:48 4th Hairpin Bend, Wayanad Churam
4:49-6:50 The Walnut Cakes
6:50-12:45 Wayanad Gandhi Gramam
12:46- 22:05 Beecraft Honey Museum
22:06-26:43 Ogino Tea Stall
26:44-32:13 1980's A Nostalgic Restaurant


Wayanad, a true green paradise that attracts nature loving visitors. It is one of the famous hill stations of Kerala known for its breathtaking wilderness. 

Our day long road trip from Kozhikode to Kalpetta in Wayanad was peppered with some marvelous scenic views and amusing food experiences. Let's take you through what we ate throughout this mesmerizing journey. 

Our first pit stop was a random tea stall at Adivaram. We stopped there for some posi chaya as it was rainy weather. 

Next we halted at Najumidheen Tea Stall at Wayanad Churam's 4th hairpin bend. It is a tea and snacks place where you will get some classics and go to Malabari snacks. We opted for kada and giriraj mutta roast. The first one is small sized boiled quail eggs tossed in an onion, tomatoes and spices based semi dry masala while the second one was prepared with Giriraj chicken eggs. It was larger in size and surprisingly had two yolks. We liked kada mutta more because of its robust taste. 

After this we drove to The Walnut Cakes in Thalipuzha for their famous milk bun and caramelized banana cake. Those light golden coloured milk buns stuffed with luscious custard cream were  absolutely ambrosial. Caramel cake was pretty good as well. The chilly rainy weather perfectly complemented the bakery dishes. 

Mazan then took us to Wayanad Gandhi Gramam at Old Vythiri. It is a one stop retail place that stocks locally sourced native spices, grains, condiments, handicrafts, home and office decor items etc. This enterprise supports local manufacturers and artisans. 

Our next stop was the Beecraft Honey Museum in Old Vythiri. This fascinating museum aims to provide an in-depth knowledge about the insect and the wide range of honey. Speaking to the genial guide introduced us to so many new aspects about bees and different kinds of honey. We also tried some of them along with a few other bee products. 

Next we drove to Chundale for a quick tea break but ended up stuffing ourselves with some freshly fried Malabari snacks. The hearty platter consisted of kozhi ada (spicy chicken stuffed pastry), mutta bonda (boiled egg fritters) and parippu vada (lentil fritter). 

Finally we wrapped up this gastronomic exploration with a simple and soulful dinner spread at 1980's Nostalgic Restaurant. It is an old house transformed into a retro style restaurant. We had ghee rice with biryani chammanthi (freshly ground coriander-coconut based condiment), chicken masala, ney pathiri (spiced rice flour puris) and nice pathiri (thin rice flour flatbread). Both the old world ambience and the food was marvelous. 

We are extremely grateful to Mazan for these wonderful suggestions that introduced us to the nuances of North Kerala Cuisine.


About the host:
https://anubhavsapra.com/

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Text by Swetaleena Nayak