Things To Do
in Kattanam

A spiced, grilled fish wrapped in banana leaf — a Kerala classic often found at local seafood restaurants or larger town restaurants near Kattanam.

Must-Try!

Soft, lacy rice pancakes served with a mildly spiced coconut-milk-based vegetable or meat stew — widely available at homestays and local eateries.

Steamed rice flour cylinder (puttu) served with spiced chickpea curry — a common breakfast item in local tea shops and roadside stalls.

Dry vegetable stir-fry with coconut (thoran) and a lentil-based sambar — staples of a Kerala-style vegetarian meal available at family-run restaurants.

A compact market where you can buy fresh vegetables, fish, coconut products and local snacks; ideal for trying fried banana, roasted peanuts and fresh fruit juices. Visit early morning for best variety.

Larger markets in nearby towns offer more seafood stalls, spice vendors and prepared street food such as dosa, idli, and local sweets—great for tasting a wider range of Kerala flavors.

Dress modestly, especially when visiting temples and churches—cover shoulders and knees. When entering religious sites, remove shoes and follow any posted rules.

A simple 'Namaskaram' or a nod is appropriate when greeting locals. Politeness and a calm demeanor go a long way in interactions.

Ask permission before photographing people, particularly during religious ceremonies or in private spaces. Some temples or rituals restrict photography.

Avoid public displays of affection, be mindful of alcohol rules in certain communities, and respect local festival customs and timings.

Tipping is appreciated but not mandatory; small tips of 10–50 INR (roughly $0.10–$0.60) for tea shop servers, 50–200 INR ($0.60–$2.50) for drivers or guides are common. For restaurant service in larger establishments, 5–10% is acceptable if service charge is not included.

Cash (INR) is widely used in small towns like Kattanam; digital payments (UPI apps, PayTM) are increasingly accepted at shops and restaurants. Credit/debit cards work at larger hotels and some restaurants, but always carry cash for smaller vendors and transport.

March–May: Hot and humid with temperatures typically in the high 20s to low 30s °C (80s–90s °F). Carry sunscreen, light clothing, and hydrate frequently; late afternoons may be best for outdoor activities.

June–September: Heavy rains and storms are common, making roads slippery and some rural paths muddy. Travel can be disrupted but the landscape is lush; ideal for monsoon photography and quieter tourism if you plan for rain.

October–November: Occasional showers continue but overall pleasant; greenery remains vibrant and temperatures moderate—good time for festivals and cultural visits.

December–February: Cool, pleasant and the most comfortable time to visit with lower humidity and temperatures in the low 20s °C (70s °F). Peak travel season locally — book homestays in advance.

Vegetarian options are widely available across Kerala — thali meals, appam with vegetable stew, puttu and kadala — and many eateries can adapt dishes. Always specify 'no ghee' or 'no onion/garlic' if required for religious or personal reasons; most cooks understand basic preferences.

Vegan diets are manageable but require communication: many curries use coconut milk and vegetable oil but ghee and fish-based gravies are common, so confirm ingredients. Fresh fruits, coconut-based dishes and many street snacks can be vegan-friendly.

Rice-based Kerala foods (appam, puttu, rice, dosa made from rice/urad dal) are naturally gluten-free, but cross-contamination in small kitchens is possible—mention gluten intolerance to staff.

If you have severe allergies, prepare to explain them clearly; carry allergy cards in English and Malayalam if possible, and prefer reputable eateries or homestays with good hygiene practices.