Island Hotel near Ponnani

On our way from Thrissur, we stopped at a place near Ponnani to have our lunch. Nishad is accompanying me through this journey and we have been intrigued by a restaurant by the name of Island Hotel. The exact name of the place we located this restaurant is called Aynichira, which is about one and a half hour’s drive from Thrissur. Nishad had, in fact, tried out this food spot in the past and had great reviews about the place. He had come up with the idea of revisiting this eatery. The place looks quite beautiful with paddy fields in the background and backwaters on one side. Island Hotel near Ponnani is quite famous for serving traditional Kerala meals with backwater dishes.

There is a bund being constructed in the crossway between the paddy fields and the lake. It’s been done to restrict the lake water to get to the paddy fields and thereby protect them from getting destroyed by the water from the lakes. Constant breeze passing across the paddy fields and backwaters gives a comforting atmosphere. As the name suggests, this place looks like an island when we go through the maps. Island Hotel started its operations way back since 46 years and now it’s been run by Suresh and his brother.

Our vlog at Island Hotel near Ponnani

The restaurant is constructed with polished bamboo rods and it looks quite distinct and beautiful. The long stretch of lush green paddy fields to the back of the food spot provides us with an amazing view. As we reached the restaurant, we saw Karimeen (Pearl Spot) being fried in oil. Apart from traditional firewood, they make use of gas stoves as well for preparing the items. Small backwater fishes like Kola, Kannan or Varal were also fried to get delicious fish fry dishes. Meals is served in a traditional way, green banana leaves are used instead of metal plates.

This small food spot by the side of the road serves only meals. Apparently, the place would be crowded during lunchtime. Karimeen (Pearl spot), Kola and Varal were some of the fried fish varieties available for lunch. Masala used in these fish fries was so fulfilling and tasty. Sambar and Buttermilk were kept on the table and the customers can have them as they choose. The most fascinating dish which I felt amazing was the cut Mago pickle. The real sour flavour of the mango pieces made me remember my childhood days. Back in the day, we used to have raw mangoes with salt and it was something special.

The fish curry gravy served with rice was having the sour flavour of bilimbi and it was tasty. Some of the vegetarian dishes were Avial, Erisseri and Mango chutney. The presence of pumpkin in Erisseri gives it a slightly sweet flavour and it felt delicious. Towards the end, we had a small cup of sweet wheat Payasam and that took care of the spiciness of the meals.