Things To Do
in Chengannūr

A festive spread of rice, sambar, rasam, avial, thoran, pickles and payasam—best tried during festivals or at hotels/restaurants serving traditional meals.

Must-Try!

Fresh water or coastal fish cooked in a tangy coconut and tamarind-based curry; widely available at local eateries and small restaurants.

Steamed rice-flour cylinders (puttu) served with spiced chickpea (kadala) curry — a common breakfast option.

Soft, lacy appam (fermented rice pancake) paired with a coconut-based vegetable or meat stew; popular for breakfast/brunch.

The central weekly and daily markets sell fresh fish, vegetables, spices and snacks—try banana chips, pazham pori (fried banana) and local savory pastries from stalls.

Small stalls near the temple and river serve tea, fish fry and snacks—good for sampling local flavors after temple visits.

Dress conservatively when visiting temples and churches; remove shoes before entering holy places and follow any gender-specific dress rules. Avoid entering restricted inner sanctums if not permitted.

Observe quietly during prayers and rituals; ask before photographing religious ceremonies or people. Showing respect for priests, elders and local customs goes a long way.

Use your right hand for giving and receiving items and money; the left hand is traditionally considered unclean for such exchanges.

A simple 'Namaskaram' (hello) or a handshake (in urban settings) is appreciated—be mindful of personal space and conservative attitudes toward public displays of affection.

Tipping is not mandatory; small tips or rounding up fares for porters, drivers and attentive restaurant staff are appreciated. In mid-range restaurants a modest tip (5–10%) is fine if service charge is not included.

Cash (Indian rupees) is widely used in markets, small shops and for local transport. Mobile payments (UPI, Paytm) and debit/credit cards are increasingly accepted at larger hotels, restaurants and stores—carry cash for villagers and small vendors.

March to May are hot and humid with daytime temperatures often in the high 20s–mid 30s °C (80s–90s °F); carry water, light clothing and sunscreen. Early mornings and evenings are the most comfortable for outdoor activities.

June to September bring heavy rainfall and lush scenery—travel can be disrupted by flooding or landslips in hilly areas; boat rides and waterfalls are dramatic but check local advisories.

October to February are the most pleasant months with cooler nights (low to mid 20s °C), clearer skies and many festivals—ideal for sightseeing, photography and outdoor trips.

Temple festivals and boat-related events cluster around certain months (e.g., Onam season and local temple calendars); these are culturally rich times to visit but expect crowds and booked accommodation.

The nearest major international airport for most travelers—roughly a 2–3 hour drive depending on traffic; good connectivity and car/coach services available to Chengannūr.

Serves southern Kerala and parts of central Kerala—about a 2.5–3.5 hour drive from Chengannūr; an option depending on flight availability and onward travel plans.

Vegetarian food is widespread—temple-run vegetarian hotels and general restaurants serve good options. Always confirm no fish/meat in gravies if strict; many South Indian dishes are naturally vegetarian.

Vegan options are possible (rice, vegetable curries, certain sambars and chutneys), but clarified butter (ghee) and coconut milk are common—ask cooks about butter/ghee and use plain rice-based dishes where possible.

Non-vegetarian meat and fish eateries are available; for halal meat, ask locally—many Muslim-run restaurants in Kerala clearly indicate halal preparation.

Rice is the staple and many dishes are naturally gluten-free; always state specific allergies and be cautious of cross-contamination in small kitchens.