KERALA
Welcome to “God’s Own Country,” a tropical paradise on the Malabar Coast. Famous for its tranquil backwaters, lush hill stations, spice plantations, and Ayurvedic wellness.
This guide will help you navigate Kerala’s rich culture and stunning landscapes, from historic Kochi to the emerald tea gardens of the Western Ghats.
Why Visit Kerala?
Backwater Cruises: Experience life on the iconic network of palm-fringed canals aboard a traditional houseboat in Alleppey or Kumarakom.
Ayurvedic Wellness: Kerala is the birthplace of Ayurveda. Indulge in authentic treatments and yoga retreats, especially beneficial during the monsoon.
Spice and Tea Plantations: Trek through the misty, cool air of the Western Ghats, exploring endless estates of tea, cardamom, and pepper.
Smart Travel
Peak Season (November–February): This is the ideal time to visit, with cool, pleasant weather perfect for exploring the backwaters, beaches, and wildlife sanctuaries. Expect higher prices and more crowds.
Shoulder Season (March–May, September–October): The weather is hot and humid (March–May), but offers fewer crowds and better value. September/October, just after the main monsoon, is lush and beautiful.
Deep Off-Season (June–August): This is the Southwest Monsoon season, with heavy rains. It’s the best time for deep-discounted hotels and authentic, intense Ayurvedic treatments, where the cool, moist air is considered most effective.
Main Areas & Places to Explore
The Backwaters (Alleppey & Kumarakom)
A unique ecosystem of rivers, lakes, and lagoons running parallel to the Arabian Sea. Cruising the backwaters on a traditional kettuvallam (houseboat) is the quintessential Kerala experience, offering a glimpse into rural life.
Your Smart Tip: To support local communities and avoid the busiest tourist channels, opt for a small, non-motorized canoe or kayak tour instead of a large houseboat.
Fort Kochi
A historic port city defined by its colonial past, with Portuguese, Dutch, and British influences. Explore its narrow lanes, vibrant spice markets, Chinese Fishing Nets, and unique art scene. It’s the cultural capital and a perfect blend of old-world charm and modern bustle.
Your Smart Tip: Arrive early morning to photograph the Chinese Fishing Nets in action with the perfect light, before the crowds and the day’s heat settle in.
Munnar & The Western Ghats
This hill station is famed for its sprawling, emerald-green tea plantations and misty mountains, making it a paradise for nature lovers and trekkers. Key attractions include the Eravikulam National Park and the local tea museum.
Your Smart Tip: Pack layers. The lowlands will be warm, but the altitude in Munnar and Wayanad means evenings are cool, requiring a light jacket or shawl.
Varkala & Coastal Kerala
Varkala is known for its stunning cliff-side beach where the cliffs meet the Arabian Sea, offering panoramic views and a relaxed vibe. The coast is a major center for surfing, yoga, and fresh seafood.
Your Smart Tip: The coastline gets very busy in peak season. For a quieter, more authentic beach experience, head to Marari Beach near Alleppey, which is known for its serenity and local village feel.
Handy Tips
Weather & Climate
The climate is tropical, with three distinct seasons. Summers (March-May) are hot and humid. The monsoon (June-October) brings heavy rainfall, turning the landscape intensely green. Winters (November-February) are mild and dry. Hill stations like Munnar are pleasantly cool year-round.
Local Customs And Etiquette
Language: Malayalam is the official language. English is widely understood in tourist areas, especially Fort Kochi and major hotels.
Dining: Food is traditionally eaten with the right hand off a banana leaf (Sadya feast). Never use your left hand to eat or pass objects, as it is considered unclean.
Dress Code: Kerala is more conservative than places like Goa. Dress modestly, especially in rural areas and when visiting religious sites. Shoulders and knees should be covered for women, and men may need to remove their shirts before entering certain temples.
Budgeting For Your Trip
Accommodation: Hostels ($8–$20), mid-range hotels ($30–$70), luxury ($100+). Homestays are a popular, excellent-value option.
Food: Street food/small eatery meal ($2–$5), fixed-price lunch Sadya ($5–$10), dinner at a mid-range restaurant ($15–$30 per person).
Transport: Auto-rickshaw (very cheap, negotiate fare or use an app), local bus (less than $1 for short distances), private car/driver ($40–$60/day).
Activities: Houseboat day trip ($50+), Kathakali performance ($5–$10), Spice plantation visit ($3–$6).
Daily Budget:
- Budget: $35–$50 (hostels, local transport, street food).
- Mid-range: $70–$120 (mid-range hotels/homestays, car hire, good restaurants).
- Luxury: $150+ (resorts, private houseboats, fine dining).
Getting Around
By Car/Driver: Hiring a private car and driver is the most comfortable and popular option for multi-day itineraries covering the backwaters and hill stations.
By Train: Kerala has an extensive and affordable railway network connecting major cities like Kochi, Thiruvananthapuram, and Kozhikode.
By Bus: State-run and private buses are the cheapest way to travel and reach remote locations, though they can be crowded.
By Ferry: Local ferries are a key mode of transport in the backwaters and between parts of Kochi.
Must-Try Food
Karimeen Pollichathu: Pearl spot fish marinated in spices, wrapped in a banana leaf, and pan-fried.
Kerala Prawn Curry: Prawns cooked in a rich, tangy coconut milk-based gravy with green mango.
Nadan Kozhi Varuthathu: Fiery fried chicken, marinated in a spice blend of chili, ginger, garlic, and curry leaves.
Puttu and Kadala Curry: A cylindrical steamed rice cake (Puttu) served with a thick, spicy black chickpea curry (Kadala Curry).
Appam with Stew (Ishtu): Bowl-shaped, soft pancakes made from fermented rice batter, served with a creamy, mildly-spiced vegetable or meat stew.
Malabar Parotta: Flaky, multi-layered flatbread from the northern Malabar region, perfect with any curry.
Beef Ularthiyathu: Diced beef slow-roasted in a blend of spices, coconut slivers, and curry leaves (popular in Christian cuisine).
Sadya: A traditional vegetarian feast served on a banana leaf, featuring a dozen or more dishes like Avial, Sambar, and Thoran.
Pazham Pori (Ethakka Appam): Sweet, ripe banana fritters, a popular tea-time snack.
Unniyappam: Small, round, deep-fried rice fritters flavored with jaggery, banana, and cardamom.
Payasam: A sweet, creamy pudding, often made with rice, vermicelli, or lentils, and flavored with jaggery/sugar and cardamom.
Kozhikode Halwa: A chewy, sweet delicacy, often made with wheat, jaggery, and flavored with spices and nuts.
Must-Try Drinks
Toddy (Kallu): A mildly alcoholic, fermented sap from a coconut palm, best consumed fresh from a licensed toddy shop.
Arak: A strong distilled alcoholic drink made from fermented sap, similar to rum.
Tender Coconut Water (Elaneer): The refreshing, nutritious water directly from a green coconut, available everywhere.
Filter Coffee: Strong coffee mixed with hot milk and sugar, served in the traditional South Indian style (often called ‘Kaapi’).
Sulaimani: A spiced black tea, sometimes with lemon, popular in the Malabar region.
Spiced Buttermilk (Sambharam): A refreshing, thin buttermilk infused with ginger, chili, and curry leaves.