Philipkuttys Farm - Home Stay

Staying at Philipkutty’s Farm is an excellent opportunity to enjoy the real Keralan experience in a fascinating location, with a caring family to look after you. It is a special place, as it provides something different, especially for those who prefer small and friendly places, and, could just be, the perfect hideaway for the bespoke traveller.

Farm
The farm is located on a small farm island (approx-750 acres) in the backwaters / Vembanad Lake next to Kumarakom within the Vechoor village limits. The farm is about 50 acres (owned by the family and some relatives) and is the largest farm on the island.

Being a reclaimed property typical of the Kuttanad or backwater region, the farm is approx 2 mts. below the lake level. The retaining dyke around the perimeter of the island keeps the lake water from entering the farm. Being below the lake level, all the rain water is pumped out especially during the monsoon season by using an electric motor and pump. This is critical to the existence of the farm. At present the farm employs sustainable and organic methods of farming and we believe that in the coming years we will be a 100% organic farm.

Villas:
All the villas are spacious, independent and located on the outer dyke facing the peaceful backwaters. The villas are named after popular local flower plants / trees and birds. The first villa designed by Swiss architect Karl Damscen is an open plan affair. The other villas designed by Thomas Dominic from Kochi, have a separate living room, bedroom and ‘sit-out’.

The villas are filled with antiques, including some beautifully carved and crafted doors and windows, which were meticulously collected over a period of time. There is no air-conditioning, no telephone and no TV in any of the villas.

There is a refrigerator and an electric kettle in each room. The villas are well furnished with two large single beds, wardrobe, cupboard, writing table, and chair, settees and chairs in the ‘sit-out’. Not to forget the clean, dry and spacious modern bathroom in each villa. Extra beds are available if needed, and there is also a generator to backup the electricity in case of any power failure. All windows are netted to check the entry of insects.

There are plenty of doors and windows in each villa (18 windows and 8 doors) which open on to the farm, garden and backwaters, allowing for excellent circulation of fresh breeze and fascinating views from within. This is in keeping with the tradition of typical backwater bungalows. The idea was to make each villa an integral part of the surroundings so that by living in one you are not cut off.

The floor is finished in rustic clay tiles and the ceiling in wood. There is also a small verandah finished in traditional red-oxide which runs around each villa.

To complement the villas, there is a beautiful thatched pavilion on stilts, overlooking the farm with views of the backwaters. The pavilion opens on to a small, neat courtyard under an old mango tree. Just the kind of setting for the lavish home cooked meals and interaction.

Food is definitely one of the highlights of staying at Philipkuttys farm. The cuisine is mostly local and cooked by my skilful mother. Being a traditional agrarian household, lavish meals are more or less the norm and pretty much a way of life. All meals are included in the price.

Meals are served either in the family dining room or outdoors in the courtyard or in the pavilion itself. Self catering facilities are minimal, with only an electric kettle and refrigerated mini-bar. The whole family, or, atleast some of us will definitely join with you for all the meals. We are glad to cater for any special diets if needed and also provide for vegetarian options too. In fact all meals are discussed with the guests.

Philipkuttys farm also cater for lunch parties for non resident guests but only on a prior arrangement basis. We also offer cooking classes for resident guests who are interested in learning the local cuisine.

The cuisine is predominantly Syrian Christian with a strong backwater influence. Most of the dishes served are centred around fish, farm vegetables and fruits, duck, chicken and occasionally other meats, supplemented with rice and rice based local breads like appam, string hoppers etc. Some of our specialities are karimeen (pearlspot fish) fry, fish molee, prawn and scampi preparations, duck roast and curry, and red hot Kerala fish curry to name a few.

For the adventurous, drinking Toddy (it is the fermented sap of the coconut tree- a kind of country liquor) is a must. Desserts are usually puddings, fresh fruits and some local treats.