Things To Do
in Tellār

A staple — steamed rice mixed with lentil-based sambar and vegetables; available in almost every small restaurant and home-style mess.

Must-Try!

Crisp dosas and soft idlis served with coconut chutney and a spicy sambar; ideal for breakfast at local tea shops or small hotels.

Spicy, aromatic curry from the nearby Chettinad region; seek it at non-vegetarian eateries and local restaurants that specialize in south Tamil flavors.

Tangy tamarind-based fish curry served with rice, commonly found in roadside eateries and family-run restaurants closer to the coast.

A bustling open-air market held on specific days where vendors sell fresh produce, spices, snacks and sweets — try fresh bananas, roasted peanuts and local sweets like ladoo.

Daily market stalls with seasonal vegetables and local vendors selling hot items like bondas, bajji and vadai for an afternoon snack.

Remove shoes before entering temple grounds, dress modestly (cover shoulders and knees), and avoid photography in restricted inner sanctums.

Use a polite 'vanakkam' (with hands folded) or a nod when greeting elders. Use the right hand for giving and receiving items and eating.

Conservative clothing is appreciated in rural and religious settings; public displays of affection are frowned upon.

Bargaining is common in markets; do so politely and with a smile. Fixed prices apply in shops with price tags.

Tipping is modest: round up bills or tip small amounts (₹20–100) for restaurant staff, helpful drivers and guides. Porters and hotel staff appreciate small tips for assistance.

Cash is the most reliable payment method for small shops and street vendors. Larger hotels and branded restaurants may accept cards; mobile payments/UPI are increasingly common but require a local banking app or QR familiarity.

March to May are hot and dry with daytime temperatures often exceeding 35°C (95°F). Travel early in the day, stay hydrated, wear light clothing and avoid strenuous outdoor activity at midday.

June to September bring occasional rain but Tamil Nadu receives less rainfall from the southwest monsoon compared with western India; expect warm, humid conditions and intermittent showers.

October to December are the main rainy months for this region, with heavier showers and possible local flooding on some days — this is also a lush, green period and good for birdwatching after rains.

January and February are mild and pleasant (20–28°C / 68–82°F), ideal for outdoor sightseeing, temple visits and day trips to nearby attractions.

Majority of residents are Tamil-speaking farmers and agricultural laborers working in rice, coconut and vegetable cultivation.

Small-scale merchants, market vendors, and traditional craftsmen who supply daily goods and services.

Predominantly Hindu population with Muslim and Christian minorities, each with local places of worship and festival calendars.

Young people often travel seasonally for work or education to larger towns; some migrant workers support agricultural cycles.

Vegetarian options are abundant (idli, dosa, vegetable curries, dhal and rice). Ask for 'pure vegetarian' or 'no garlic/no onion' options if you follow stricter dietary rules; many South Indian eateries can accommodate this.

Rice, lentils, vegetables and chutneys can be vegan-friendly but check ghee/clarified butter usage and coconut-based gravies. Request dishes without dairy when needed.

Many staple foods (rice, idli, dosa made from rice and lentils) are naturally gluten-free, but cross-contamination with wheat-based items like chapati can occur—mention the restriction when ordering.

Specify seafood or nut allergies clearly; for religious dietary needs (e.g., Jain), explain restrictions and prefer vegetarian family-run restaurants.