Things To Do
in Rentachintala

A lively market day where farmers sell fresh vegetables, fruits, pulses and sometimes prepared snacks; great for photographing produce and trying fresh seasonal fruits.

Small roadside stalls that serve tea, idli, dosa and fried snacks like mirchi bajji; social hubs where locals gather — try the hot chai and crispy snacks.

Remove shoes before entering temples and dress modestly (cover shoulders and knees). Observe silence or follow locals' lead during pujas and rituals.

A simple namaskaram or namaste and a slight bow is appreciated, especially toward elders. Use both hands when offering or receiving items in formal contexts.

Conservative clothing is appropriate in public and village settings. Avoid public displays of affection and be mindful when photographing people—ask permission first.

Bargaining is common in markets but do so politely and with a smile. Accept final offers gracefully to maintain goodwill.

Tipping is modest in small towns — round up bills at restaurants, give 10% in more formal establishments, and tip helpers or porters a small amount (a few rupees). Drivers and guides appreciate a modest tip if service is good.

Cash (Indian rupees) is the most reliable payment method for shops, markets and small eateries. UPI mobile payments are widely used in Andhra Pradesh and often accepted in local businesses; card acceptance exists in larger towns but is limited in small shops and rural eateries, so carry cash for daily expenses.

Very hot and dry from March to June; daytime temperatures can be high. Travel early morning and late afternoon, carry water, sun protection and plan indoor or shaded activities midday.

June to September brings the southwest monsoon and replenishes fields — landscapes turn green and reservoirs fill; expect occasional heavy rains and humid conditions, and some rural roads may be muddy.

November to February is mild and pleasant with cooler nights — a comfortable time for outdoor activities, temple visits and photography.

Post-monsoon harvest months (late autumn) are lively with fieldwork and village activity — an excellent time to observe agrarian routines and local festivals.

Vegetarian food is widely available and often the default at many eateries; rice, dal, vegetable curries, dosas and idlis are easy to find. Specify if you avoid chilies or oil, as Andhra food can be spicy and oily compared to some other regions.

Vegan options are possible—stick to plain rice, sambar, vegetable curries and chutneys but check for ghee or yogurt in preparations. Communicate clearly (in English or basic Telugu) to avoid dairy if needed.

Many staples are rice-based, making it easy to avoid gluten; however, avoid items made with wheat (chapati, some snacks). Ask about batter ingredients for dosas/pesarattu if you have severe celiac concerns.

Non-vegetarian options (chicken, mutton, local freshwater fish) may be available at select eateries; if you need halal meat, it’s best to inquire at larger towns or cook your own food.