Brunton Boatyard Hotel, A short saunter down the corridor brings you to a little doorway. Pass through and suddenly, the whole vista of Cochin harbour opens up beyond the pool' s inviting waters. This is the spot to read a boring historical novel, work on your tan and watch the ships sail by, so close you can almost reach out and touch them. Crane your neck a bit and you can spot a serried rank of Cochin' s famed fishing nets. They first made their appearance in 1350 a.d. and their much-photographed preying mantis shapes form one of the city' s most enduring images.

Also near the pool is the hotel' s jetty, and a word at the reception gets you a variety of cruising options to choose from. The heritage of Cochin is most evident around its enormous harbour, and this is a not-to-be-missed experience.

Digging into the Past.

Relaxation, in fact, may well be a necessity after a meal at The Brunton Boatyard Hotel. We must hastily add that our menus offer many healthy, low-fat options, but we also urge you to indulge yourself at least once. For here is your chance to dine from, literally, a melting pot.

To the basic melody of black pepper, ginger and cardamom, each group that came to Kerala added a counterpoint of its own. The Portuguese came to trade in spice, but left behind the 'Indian' red chili. The Syriac Christians brought a variety of meat dishes, that co-incidentally, tasted fabulous with the native string hoppers. The Jews found coriander both Kosher and delicious, so into the pot it went. And Dutch puddings were found to benefit greatly from a spot of fresh cinnamon.

Brunton Boatyard Hotel - At the History cafe, these cuisines have been given a new lease of life. We coaxed some carefully guarded secret recipes from the old families of Cochin, and every evening, they are faithfully recreated for your pleasure. You can, for example, try that Raj standby, Mulligatawny soup, followed by the da Cunha clan' s Pork Vindaloo, and Awaal arubyan bil Kabaneh, an Arab pulao (rice dish) tempered with local spices and yoghurt. There should be just enough room for Pazham Nirachatu, a Malabar dessert made from steamed bananas with a delectable stuffing. And should you feel a little stuffed yourself after all this, may we suggest a little walk.