Cruising the Venice of the East
Originally constructed as wooden cargo boats (Kettuvallams) to transport rice and spices across the region, these vessels are hand-crafted using wooden planks of jackfruit wood (Anjili) held together with coconut fiber ropes and thatched bamboo roofs. Today, they have been converted into modern floating hotels with air-conditioned bedrooms, private bathrooms, living decks, and dedicated onboard staff. The cruise routes navigate through Kuttanad, one of the few places in the world where farming is practiced below sea level, flanked by endless green rice paddies.Watch daily riverfront living unfold—children swimming along canal banks, traditional wooden canoe fishermen throwing nets, and locals traveling aboard public water taxis.
Every houseboat includes an onboard chef who prepares fresh Kerala meals. Enjoy traditional delicacies served on banana leaves, including Pearl Spot fish fry (Karimeen Pollichathu), Kerala chicken curry, piping-hot rice, and evening tea with banana fritters. As per local navigation regulations, all motorized houseboats anchor along quiet canal banks by 5:30 PM to avoid disturbing local fishermen's nets. Guests can spend a tranquil night listening to nature under the stars.Because large houseboats travel primarily along wider lakes and major canals, taking a smaller country boat (Shikara) or canoe excursion allows you to venture deep into narrow, shaded village waterways.
Winter (October to February): The absolute best period for a backwater cruise. The weather is pleasant with clear skies, low humidity, and calm waters. Monsoon (June to September): Brings rain-soaked, lush green landscapes, offering a cozy and romantic atmosphere on board, though heavy downpours can occasionally pause navigation. Nehru Trophy Boat Race Season (August): Visiting around the second Saturday of August lets you witness the thrilling Snake Boat Races (Chundan Vallam) on Punnamada Lake.
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