This ranks as one of Tripzuki’s best food experiences across all our Indian hotels. Dining here bordered on the spectacular – the bird chilli and radish starter has to be your first order – and is enhanced by great service.

Breakfast is a large spread with all the possible continental options you can imagine: fresh juices, breads, cheese, toast, baked beans, hash browns and so on, plus an egg counter where you can choose your preferred style. There also some good south Indian options such as idli and dosa.

For dinner or lunch there is the Chakara restaurant, a large airy space, open at the sides with a thatched, conical-shaped roof, which houses a la carte and buffet dining plus live musicians most evenings. There is no A/C in the restaurant but this didn’t bother us. In fact it sits well with us that being in an eco-friendly establishment, and near the sea, it is deemed inappropriate and unnecessary.

On the lawns to the side of the restaurant area is the Palm Bar, a lovely hang-out for an evening sipping cocktails. Check out the speciality: a cocktail incorporating tender coconut from the trees above.

A lovely quirk is the property’s organic garden, which is also home to a kitchen and small dining area. This is where you can pick your own produce and, with supervision and advice from the friendly chefs, cook your own meal – Kerala-style – while sipping a glass of wine and getting to meet other guests taking part. It’s great fun and they will even give you the recipes to take home.

During season time, snacks and drinks are served at the pool and beach area. Late in the afternoon look out for the local chaiwala who pulls up to the pool area and serves tea, roadside-style, along with local snacks.