Chanai Beach and Masala

We took a mini-taxi to Chanai beach, which we had been told was pristine and beautiful. If we had known that it was a harrowing 45-minute drive each way, we probably wouldn’t have gone. But it was a true tropical beach bordered by coconut palms with mild waves of the Arabian Sea lapping the shore. It was relatively deserted. There were a couple of resort developments with thatched roof bungalows, and we drove through several fishermen villages. Behind the beach was a large lagoon -- lovely and picturesque. The water was amazingly warm – went in a couple of times to cool off.

Last night we attended a cooking class in a home kitchen nearby. The woman also rents rooms. She speaks very good English and has been doing this for 30 years. Others in attendance were a Finnish couple, two women from Tunisia, and a woman from Canada, all in the 40ish age range. It was a demonstration lesson rather than hands on – but it was interesting, informative and delicious. Best meal we’ve had this trip.

I learned that curry is a leaf from a bush or tree, and the dominant flavor of “curry” dishes. Masala is a variable mélange of spices used in various vegetable dishes. I expect to be able to find most of the ingredients from the lesson, except fresh curry leaves, in Berkeley. (Subsequently, I found curry leaves in my breakfast masala – so I remain confused on this subject.)