Things To Do
in Kunnamkulam

A mixed vegetarian platter of rice, sambar, avial, thoran, pickles and payasam served on a banana leaf — available in many local restaurants and on festival days.

Must-Try!

Steamed rice-flour cylinders (puttu) served with spiced black chickpea curry — a common breakfast available at local eateries.

Freshly fried fish with local spices found at coastal restaurants near Chavakkad and roadside seafood shacks.

Banana fritters sold by street vendors — a popular snack with tea.

A busy everyday market where you can try snacks, fresh produce, local spices and small food stalls; perfect for photographing market life and sampling quick bites like vada, pazhampori and tea.

Scattered across town, these are the best places to try strong filter coffee, porotta or simple breakfast items while observing local life.

Dress modestly, especially when visiting temples and religious sites; remove shoes and cover shoulders/legs as required by each site.

A polite 'Namaskaram' or a slight nod is customary; show deference to elders and avoid loud public displays of affection in conservative areas.

Always ask permission before photographing people, particularly inside religious sites or private homes; some temples prohibit photography inside sanctums.

Use the right hand for giving and receiving items or food, as a sign of politeness in many contexts.

Tipping is appreciated but not always mandatory: 5–10% in restaurants if service isn’t included, a small tip for porters or guides, and rounding up taxi fares is common. For small purchases and street food, tipping is not expected.

Cash (Indian rupee) is widely used for small purchases; UPI-based mobile payments and QR-code payments are common locally. Credit/debit cards are accepted at larger restaurants and shops, but carry cash for markets, small vendors and rural areas.

March–May is hot and humid; daytime temperatures are high so plan outdoor activities for early morning or late afternoon, stay hydrated and wear lightweight cotton clothing.

June–September brings heavy rains and lush scenery; travel can be disrupted by showers and some rural roads may become muddy, but the landscape is at its greenest and waterfalls are impressive.

October–November is pleasant with cooling temperatures and many temple festivals and cultural events; book ahead if you want to attend major festivities.

December–February features mild, comfortable days and cooler evenings—ideal for walking tours and exploring outdoors without intense heat.

The most convenient international airport for Kunnamkulam (approx. 70–100 km depending on route). Good domestic and international connectivity; travel to Kunnamkulam by taxi or bus via Thrissur, taking around 1.5–2.5 hours.

An alternative airport to the north (farther away than Cochin), useful for some domestic and international flights; ground travel to Kunnamkulam is longer (2–3+ hours).

Vegetarian food is widely available and clearly marked in many restaurants; Kerala’s plant-based dishes are flavorful and varied. Ask for less oil or spice if needed and request no fish-based condiments.

Vegan options are available but check for ghee, milk or coconut milk in curries; many vegetable dishes and rice meals can be prepared without dairy if requested.

Rice-based dishes like puttu, idiyappam and rice thalis are naturally gluten-free; always tell vendors you need gluten-free options to avoid wheat-based items like some snacks or breads.

Communicate allergies clearly (carry translation cards) because hidden ingredients like nuts or mustard seeds and use of shared oil are common in small kitchens.