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- Continental Breakfast
- Room service
- Swimming pool
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TripAdvisor Reviews Casino Hotel Kochi
Travel Blogs from Kochi
... curry, dhal, 2 sorts of vegetables and the local rice which is a particularly large grain. Vermicelli cooked in coconut milk and spice with nuts for dessert. On the drive back the pilgrims were still on the road, as were trucks heavily laden with rice, tuk tuks, motor bikes and people out for a Sunday drive. Further complications were temple ceremonies, one involving a decorated elephant, another dancers with long reeds piercing their cheeks, a feat that requires 42 days ...
... upfront about it and we are equally adamant that were are not buying but we spend at least an hour going to souvenir shops of varying quality just to keep him happy. When we do buy finally buy some spices he shakes his head when we tell him what we have paid and he tells us “That was very expensive.” He does however drop us at a local restaurant where I have the best masala dosa I have ever tasted, so all is forgiven.
They have an art exhibition on at ...
It was time to take a pause and think about what was I really uncomfortable about? It was the speed at which things were happening. Don't get me wrong, I wanted things to move fast but I guess I was having trouble digesting the fact that I had met an incredibly kind and generous person like Abhi who was making things happen so that my trip would become a reality. Abhi had been nothing ...
... br> We took the boat back and then got dropped back at our hostel where we quickly showered and headed towards the airport for 2 long flights to Australia. After the first flight we stopped off at Malaysia airport which blew my mind! I felt like I was in a shopping centre, and it really was unbelievably huge with so many shops of a high standard and even a garden walkway with a glass view! It was quite lucky we only had a couple of hours there or I would have blown my travellers budget!
... of carbohydrate. Appam, iddly or similar. They are similar in texture to somewhere between a pikelet and a sponge cake. Made from fermented rice flour or black gram flour, which is white after it is dehusked. The mixture is steamed in pans with shallow depressions in it, this creates a lovely flying saucer shape. Yesterday they also had raisins and cashew nuts in too, these are usually served on festival days apparently. We keep asking for a ...