Things To Do
in Kālikāvu

A fragrant, spicy rice and meat dish (chicken, mutton or fish) made in the Malabar style; available at local restaurants and special biryani shops in nearby towns.

Must-Try!

Steamed rice flour cylinders (puttu) served with spiced chickpea curry (kadala); a common breakfast available in roadside stalls and small eateries.

Coconut-based, tangy and spicy curry made with locally available fish; best tried at family restaurants and homestays.

Sweet fried banana snacks—pazhampori (banana fritters) and unnakaya (banana-filled dumplings)—found at street stalls and tea shops.

Small weekly and daily markets selling spices, bananas, jackfruit, coconut, chips and local sweets; ideal for buying fresh produce and sampling snacks like pazhampori and banana chips.

Evening clusters near bus stops and busy junctions serve tea, samosas, fried snacks and fresh fruit juices—good for people-watching and inexpensive bites.

Dress modestly, especially when visiting religious sites—cover shoulders and knees for both men and women. Traditional attire is common and appreciated.

Remove shoes before entering temples and many homes; observe signs and follow local practice.

Use the right hand for eating and giving or receiving items as a sign of respect.

Ask before taking photos inside religious buildings or of worshippers, and be mindful during prayer times.

Tipping is modest: round small bills for porters, leave 5–10% in casual restaurants if service is good and tip housekeepers a small amount for longer stays. Many small eateries and tea shops do not expect tips.

Cash (Indian rupees) is widely used in Kālikāvu—carry small notes for markets and tuk-tuks. Mobile payments and UPI are increasingly accepted; ATMs are available in larger nearby towns (Nilambur, Manjeri). Credit/debit cards are accepted at fewer places, so plan accordingly.

A short-to-moderate hike to seasonal waterfalls and rocky pools—best visited after the monsoon when the falls are full but accessible.

Forest trails and plantation tracks in the Western Ghats’ lower slopes offer birding, spice-garden scenery and gentle to moderate hikes.

Guided or self-guided walks near Nilambur reveal large teak reserves, plantation lanes and cultural landmarks such as the Teak Museum (short drives from Kālikāvu).

For more ambitious hikers, Silent Valley National Park (further afield) offers significant biodiversity and remote trails—plan as a full-day or multi-day trip with permissions and a guide.

The majority population speaks Malayalam and follows the cultural traditions of Kerala; families, farmers and small-business owners form the social backbone.

There is a significant Muslim population in the Malabar region with its own cultural and culinary traditions, reflected in local mosques, festivals and cuisine.

Hindu and Christian communities contribute to the region’s cultural mix with temples, churches and festivals present in nearby towns.

Small indigenous and forest-edge communities live in hilly and interior areas, often involved in plantation labour and traditional livelihoods.

Cricket is widely played and followed across Kerala; local matches and informal games in open grounds are common.

Football (soccer) enjoys strong local interest with community teams and tournaments, particularly among youth.

The traditional Kerala martial art is practiced and demonstrated regionally—cultural performances or training sessions can sometimes be arranged nearby.

Volleyball is popular as a community sport and played in village and school grounds.

Vegetarian options are widely available—dosas, idli, puttu, vegetable curries and rice dishes. Ask for 'sukham' (simple/plain) preparations if you prefer less oil or spice.

Many traditional dishes are coconut- and plant-based, but clarify if ghee or dairy is used. Coconut oil is the common cooking fat in many homes.

Malabar has a significant Muslim population; halal meat is commonly available and many eateries cater to Muslim dietary norms.

Rice-based foods (puttu, rice, appam) are naturally gluten-free; verify wheat-based items like parotta to avoid gluten.