Last Updated: February 05, 2026

The first sound I hear every morning isn’t an alarm. It’s the soft, rhythmic knock of a wooden canoe against our laterite stone steps. My uncle, heading out to check his fishing nets. The air is cool and carries the clean, mineral smell of the water, mixed with woodsmoke from a neighbour’s hearth. This is my normal. This is what we share.

I’m Jackson Louis. I was born here, on this narrow island in the Alappuzha backwaters. The house you’ll stay in, Evaan’s Casa, is my family’s home. We didn’t build a “resort.” We simply opened our doors.

What “Eco Homestay” Really Means Here

You’ll see the term everywhere. For us, it’s not a marketing word. It’s the only way we know how to live.

Our house is made from reclaimed wood from old fishing boats and coconut timber. The walls are woven from coconut palm fronds. Our roof is thatched with ‘nira’ grass, which keeps the rooms cool without air conditioning. We collect rainwater. Our garden provides tapioca, mangoes, bananas, and the chillies for your curry.

“Eco” means the lights go out early. It means the water from your shower feeds the banana plants. It means you travel by our shared wooden boat, the ‘Vallam’, its single-cylinder engine puttering softly. There are no plastic water bottles here. You’ll drink water from our well, filtered in a clay pot.

The Magic of Being on an Island

Many homestays are on the mainland road. Ours is a six-minute boat ride away. That short journey changes everything.

It leaves the noise behind. No car horns. No day-trippers. Just the green tunnel of waterways, the call of a kingfisher, the sight of women washing clothes at the waterside. Our island has no cars. The paths are only wide enough for walking or a scooter. Your world slows to the pace of a paddle stroke.

This separation creates a community. You’ll wave to the children being rowed to school. You’ll see the toddy tapper climbing a coconut palm at dusk. You become a brief part of the scenery, not just a spectator of it. To truly experience a visit us at Evaan’s Casa, you need to step off the map for a little while.

Food From Our Kitchen, Not a Restaurant

The taste I want you to remember is Karimeen Pollichathu. A pearl spot fish, marinated in a paste of roasted coconut and spices, wrapped in a banana leaf, and cooked over coals. The banana leaf infuses the fish with a smoky, earthy sweetness. You’ll eat it with your hands, with red rice from our neighbour’s paddy field.

Breakfast might be ‘puttu’ – steamed rice flour cakes – with kadala curry made from chickpeas we’ve soaked overnight. The coffee is local, strong, and sweet. Every meal is served on a banana leaf. The flavours are clear, sharp, and honest. This is how we eat. It’s a privilege to share it.

Jackson’s Tips for Your Stay

Pack light, but bring a torch. The island paths are dark at night, and we like it that way. The stars are incredible.

Leave your formal shoes. Barefoot or sandals are the rule here. The floors are smooth polished cement or wood.

Be curious. Ask to help paddle the canoe. Ask my father about the different types of fishing nets. The best moments come from asking “What is that?” or “Can I try?”

Embrace the quiet. The loudest sound you’ll hear might be the afternoon rain on our thatched roof. Bring a book. Or don’t. Just watch the water.

Please, don’t give sweets to the children. A smile and a wave are the best gifts.

So, this is my invitation. Not to a hotel, but to our home. To wake up to that knock of the canoe. To taste the woodsmoke in the morning air. To feel the rhythm of an island that moves with the sun and the tides.

We’re here, on the water, waiting to welcome you. Come and see what a real Kerala eco homestay feels like. We’d love to have you. Visit us at Evaan’s Casa when you’re ready to make the trip.