Things To Do
in Kunithala

A homely plate with rice, one or two vegetable curries, dal, chutney (often gongura or tamarind-based), papad and a sweet — available at homestays and local eateries.

Must-Try!

Green gram crepe or rice dosa served with chutney and sambar; common breakfast items at local tea stalls and small restaurants.

Millet flatbread popular with older generations and found in homes and some village shops, especially valued for its health and sustaining qualities.

Spicy, tangy relishes made from mango, gongura (sorrel leaves) or chili — sold in small jars by local vendors and served alongside meals.

A lively market day where villagers sell fresh produce, regional snacks and home-made pickles; try fried snacks like mirchi bajji (stuffed/ battered chilies) and steaming idlis with chutney.

Minor roadside hubs where you can get strong chai, samosas, and conversation — ideal spots to observe daily life and try quick savory bites.

A respectful 'Namaskaram' or 'Namaste' with folded palms is appropriate; shake hands if initiated by the other person. Using local salutations shows respect.

Remove shoes before entering temples, dress modestly (covering shoulders and knees) and be mindful of ritual practices; ask before taking photos of ceremonies or individuals.

Conservative clothing is preferred, especially for women. Avoid public displays of affection and be polite when declining food or invitations — a small explanation goes a long way.

Always ask permission before photographing individuals, especially women and elders; offering a small printed photo or showing the image on your camera is a friendly gesture.

Tipping is modest in villages — round up bills at eateries, tip 10% in small hotels if service is notable, and give small cash tokens (20–100 INR) to guides or helpers. At homestays, a small thank-you gift or cash tip to your host is appreciated but not compulsory.

Cash (INR) is king for village purchases. Digital UPI payments (Google Pay, PhonePe, Paytm) are widely used in many areas, but always carry cash for small vendors, markets and remote spots. Credit/debit cards are accepted only in larger towns and formal businesses.

Hot and dry from March to June; daytime temperatures can be high. Plan outdoor activities early morning or late afternoon, carry sun protection, water and lightweight breathable clothing.

June to September brings erratic rains and greener landscapes; roads may become muddy or temporarily impassable in low-lying areas. Good season for lush photography but check local weather and transport conditions.

October–November is pleasant with cooler breezes and active agricultural scenes (harvests), ideal for visiting farms and enjoying local festivals.

December to February offers mild, comfortable days and cooler nights; best time for outdoor exploration and cultural events with low humidity.

Major international airport serving the region; generally the main gateway for long-distance travelers. Expect a multi-hour road transfer to Kunithala depending on the village's precise location in the region.

Smaller regional airports can offer flights to nearby cities; check schedules and road connections as transfers to the village may still require a bus or taxi.

The majority are agricultural households cultivating rice, millets, pulses and seasonal vegetables; family-run farms shape daily life and festivals.

Local craftsmen, market vendors and small-shop owners who provide goods and services to the village and surrounding areas.

Village elders, temple committees and panchayat (local governance) members who play central roles in decision-making and maintaining traditions.

Young people who may travel seasonally or work in nearby towns and cities; remittances and urban ties influence village economies.

Vegetarian diets are easily accommodated — clearly say 'vegetarian' or 'shakahari' and confirm there’s no ghee or meat stock if strict. Many homestays and eateries offer vegetarian thalis and plenty of vegetable dishes.

Vegan options are common (rice, dal, vegetable curries) but check for ghee, dairy-based sweets and yogurt in dishes; ask for no ghee or butter.

Many staples (rice, millets, lentils) are naturally gluten-free; avoid wheat-based breads like chapati or certain packaged snacks unless confirmed safe.

Communicate allergies clearly and in advance, preferably through host/restaurant staff who can confirm ingredients; carry an English allergy note on paper in case of language gaps.