Things To Do
in Kottayam

A popular freshwater fish from Vembanad Lake, usually served fried or in a spicy coconut-based curry; find it in lakeside eateries and houseboat menus around Kumarakom.

Must-Try!

Steamed rice-flour cylinders (puttu) served with black chickpea curry — a classic Kerala breakfast available in local bakeries and roadside stalls.

Soft, lacy rice pancakes (appam) served with coconut-milk-based vegetable or chicken stew — a common breakfast/dinner choice at family restaurants.

A traditional multi-dish vegetarian meal served on a banana leaf during festivals or some restaurants; includes rice, sambar, thoran, payasam and more.

An active market selling spices, fresh vegetables, fish and snacks — try banana chips, boiled tapioca, local sweets and tea stalls for snacks.

Small lakeside stalls and shacks near Kumarakom selling fresh fish fries, roasted corn and coconut-based snacks — ideal before/after birdwatching or boat trips.

Remove shoes and dress modestly when entering temples and some churches; women may be asked to cover shoulders and knees at sacred sites. Photography may be restricted—ask first.

A simple 'Namaskaram' and a slight nod or hands-joined greeting is polite. Show respect to elders; use the right hand for giving/receiving food or money.

Public displays of affection are uncommon and may attract attention; keep noise levels low in temples, markets and residential areas.

Bargaining is acceptable at markets and with street vendors but be polite and fair; fixed-price stores and supermarkets do not bargain.

Tipping is appreciated but not mandatory: round up taxi fares or give small change; for restaurants leave 5–10% if no service charge is added; tip guides, drivers and houseboat crews modestly (a few dollars) depending on service.

Cash (Indian rupee) is widely used in smaller shops and markets; debit/credit cards are accepted at hotels, larger restaurants and malls. Mobile payments/UPI apps (Google Pay, PhonePe, Paytm) are very common — keep cash for rural areas and small vendors.

Hot and humid with daytime temperatures often in the high 20s to low 30s °C (80s–90s °F); plan outdoor activities for mornings/evenings, stay hydrated and wear sun protection.

Heavy, frequent rains and occasional localized flooding — travel can be disrupted but the countryside is lush; carry rain gear and avoid risky river or hill paths during heavy downpours.

Intermittent rains with more pleasant temperatures; a good shoulder season for birdwatching as migratory species arrive and the landscape is still green.

Cooler, more comfortable days and cool nights (relative to local norms), ideal for sightseeing, backwater cruises and hill trips; festivals and cultural programs are common.

The nearest major international airport (Nedumbassery), about 70–90 km from Kottayam depending on route; well-connected by road, taxis and bus services — typical travel time 1.5–2.5 hours.

Located in Thiruvananthapuram about 150–180 km away; an option for southern Kerala travel but farther from Kottayam with a travel time of roughly 3.5–4.5 hours by car.

Ethnically Malayali and Malayalam-speaking majority with strong ties to language, literature and education.

A significant proportion of residents are Syrian Christians with historic churches, Christian festivals and educational institutions shaping local life.

Hindus and Muslims form important communities, contributing temples, mosques and festival traditions that create a plural cultural landscape.

Large numbers are engaged in rubber cultivation, rice farming and allied agricultural activities across the district.

The most widely played and watched sport across age groups, with local clubs and school-level competitions.

Popular in schools and colleges, with local tournaments and neighborhood play common.

Traditional boat races are a cultural highlight in Kerala during Onam season, featuring long snake boats and intense village rivalry — nearby backwater regions host these events seasonally.

Common recreational sports in schools, colleges and community centers around the district.

Vegetarian options are widely available — sadhya dishes, dosas, idlis, and many coconut-based curries. Ask for 'sukham' (simple/plain) if you want less chili, and confirm ingredients when dining in mixed kitchens.

Vegan choices are possible but request no ghee/dairy in curries; many vegetable curries, chutneys and rice dishes can be prepared without dairy on request.

Many Kerala staples (rice, tapioca, steamed snacks) are naturally gluten-free, but check for wheat in breads, batter-based dishes and sauces if you have celiac disease.

Seafood is common in lakeside menus — explicitly request no fish or shellfish and be cautious of cross-contamination in small kitchens.