Things To Do
in Kochas

Main market day where villagers bring produce, spices, and snacks; great for fresh fruit, seasonal vegetables, and street food like samosas, kachoris, and chai.

Daily informal markets near the main bus stop offering fresh local produce and homemade snacks — best early in the morning.

Use a polite greeting such as 'Namaste' with a slight nod or hands pressed together; this is widely respected and appreciated.

Dress conservatively, especially when visiting temples or rural areas: cover shoulders and knees to show respect.

Remove shoes before entering homes and most temples; follow local practices such as offering modest donations rather than lavish gifts.

Always ask permission before photographing individuals, particularly women and elders; accept refusals politely.

Tipping is modest and appreciated for good service: small amounts (INR 10–50) for porters, housekeeping, and taxi drivers. At dhabas and small eateries tipping is not expected but rounding up is courteous; for guides and drivers on day trips, 100–300 INR is common depending on service.

Cash is king in Kochas — carry small denominations for markets and rickshaws. Some shops may accept UPI (QR-code mobile payments) and a few accept cards, but do not rely on card acceptance everywhere; withdraw cash at ATMs in larger towns if needed.

Hot and humid from April to June with daytime temperatures often high; travel early or late in the day to avoid heat, stay hydrated, and plan indoor breaks.

Rain arrives around July to September bringing lush green landscapes and occasional road disruptions; scenic for nature photography but check local road conditions and expect slippery trails.

From December to February, mornings and nights can be cool and pleasant — the best time for sightseeing and outdoor activities with comfortable daytime temperatures.

Transitional months (March and October–November) offer mild weather and clearer skies, making them ideal for travel, festivals, and market visits.

Majority of the population engages in agriculture, with seasonal labor patterns and strong community ties.

Local bazaar vendors, shopkeepers, and small-scale craftsmen who provide goods and services to surrounding villages.

A mix of Hindu and Muslim communities along with traditional caste-based social structures; local customs vary by community.

Younger residents often migrate seasonally for education and work to nearby cities, shaping local aspirations and culture.

Vegetarian food is widely available and safe; inform vendors if you avoid ghee or mustard oil and ask about ingredients for mixed dishes.

Vegan options exist but require asking vendors to skip ghee/curd; dals and vegetable dishes can be veganized when requested.

If you prefer halal meat, seek out specific shops or larger towns where halal outlets are marked; many small dhabas use local meat without formal certification.

Cross-contamination is common in small kitchens; communicate allergies clearly, and consider carrying basic medications for allergic reactions.