Things To Do
in Cumbum

Staple South Indian breakfast available everywhere—soft steamed idlis or crispy dosas served with tangy sambar and coconut chutneys.

Must-Try!

A spicy, flavor-packed rice dish available in local eateries and a must-try if you travel toward Madurai markets; hearty and aromatic.

Cumbum valley produces excellent table grapes—try fresh fruit, raisin packs and fresh grape juice from market stalls or farm shops.

Simple, balanced vegetarian meals (rice, sambar, rasam, vegetable curries, curd) often served on banana leaf in local ‘mess’ restaurants.

Bustling market selling seasonal fruits (grapes, mangoes), vegetables and local snacks—ideal for tasting fresh produce and buying affordable fruit products.

Small stalls selling vada, samosa, murukku and steamed or fried snacks—perfect for quick bites and people-watching.

Remove shoes before entering temples and dress modestly—cover shoulders and knees in religious spaces. Follow any gender-specific entry rules.

Greet people with 'Vanakkam' (Tamil hello) and show respect to elders. A slight bow or folded hands (namaste/vanakkam) is appreciated.

Public displays of affection are generally frowned upon in small towns; be polite, avoid loud behavior and ask before photographing people, especially during rituals.

If invited to a local home, accept water or food with the right hand. Using the right hand for eating and handing items is customary.

Tipping is modest: round up fares, leave small change for porters and housekeepers, and 5–10% in restaurants if service is good and no service charge is included. For guides and drivers on day trips, a small tip is appreciated.

Cash (Indian Rupees) is widely used, especially in small shops and markets. UPI mobile payments and debit/credit cards are accepted at larger businesses and hotels, but rural vendors may be cash-only—carry small notes and coins.

March–May brings hot, dry weather in the lowlands—daytime temperatures can be high, so plan outdoor activities for early morning or late afternoon and carry water and sun protection.

June–September (and retreating rains) bring heavier showers in the Western Ghats; landscapes are lush and waterfalls are fullest, but some rural roads and hill tracks may be slippery or temporarily closed.

October–November is pleasant with clear skies, comfortable temperatures and good visibility—one of the best times for trekking and valley views.

December–February offers cool mornings and comfortable days—ideal for sightseeing and hill visits, with light jackets recommended for early mornings and nights.

Gentle walks through vineyards, paddy fields and small paths connecting villages—ideal for casual hikes and photography.

Short treks to nearby waterfalls and hill outcrops—best after rains when water flow is good; wear sturdy shoes.

A drive away to the hill station of Kodaikanal opens up well-marked trails and viewpoints for full-day hikes and higher-elevation scenery.

Tea and forest estate trails in Meghamalai offer wildlife viewing and cool-climate hiking—access may require a guided arrangement and a longer drive.

The closest major airport serving domestic flights and some limited international connections; reach Cumbum by road via regular buses, taxis or private car (1.5–3 hours depending on route and traffic).

A larger airport with more flight options; a longer drive from Cumbum but useful if flying in from different hubs—ground transport via car or bus to reach the region.

The most popular sport—played in fields, school grounds and informal village matches.

Traditional and rural team sports are commonly played at village level and during local festivals.

Vegetarian options are abundant—most eateries offer idli/dosa, vegetable curries and thali meals. Specify 'no ghee' or 'no onion/garlic' if needed; many South Indian dishes are naturally vegetarian.

Ask about ghee and curd as many dishes include dairy. Dosas and sambars are often vegan if prepared without ghee; communicate clearly or choose plain rice with vegetable curries.

Rice-based dishes (idli, dosa, steamed rice, sambar) are naturally gluten-free, but watch out for wheat-based snacks and cross-contamination in shared kitchens.

Communicate allergies clearly; language barriers may exist—use phone translation or show ingredient names. Peanut and mustard oil use varies by vendor.