My husband and I are interested in a food tour to South India. It starts in Bangalore, next Kodagu, Mysore, Madurai, Periyar, Kerala Backwaters, ending in Kochi. We would prefer to go in March due to dog-sitting availability, etc. However, we are concerned that it might be too hot in March since we have read that the high daytime temperature in these places is typically 33-34 C.. We are used to Canadian summers that get into the low 30s Celsius, but that can be very uncomfortable if there is high humidity. Can anyone tell me whether the climate in the area we are visiting is humid in March?

Thanks for any hep.

Cathy

Put in the cities that interest you - highs, lows & precipitation are what I look for:

https://www.weatherbase.com

Your arrival in these destinations in early March should be fine. The temperatures in Bangalore would be in the range of 30c, inching higher as you approach Mysore, with little humidity. It is considered good weather here in India.I have quite recently travelled to these areas in the month of July, it wasn't too bad when the rest of the country was sweltering hot & humid!
Kerala has an almost equatorial climate with temperatures ever higher than 32/33c. I am afraid March will also see some humidity and it feels quite warmer, this early summer.
As a foodie, I would try some Chetinad cuisine as well. Chettinad is just about 60 miles due east of Madurai.
I am a great fan of Mughlai stuff, especially the version that comes from the traditional recipes practiced, for centuries in the traditional feudal-homes of Lucknow. It is Indo-Persian in substance, but for that you will need to travel to north India.
Bon appetite!

As much as we humans are adapted to varied climatic conditions,living in the cold frigid north to the sizzling heat and the chill of the Atacama or the Sahara, man has been 'at home ' in all weather,if suitably attired , adequately replenished , avoiding unnecessary exposure and well prepared.

Its a rather tricky question to answer.You need to guage for yourself with the available info.
The positive side is,we as a race are darn good at acclimatizing. To keep it simple ( I've been to all the above places in all seasons) the temperature of 30-35 deg C is true.

Now coming to individual places that you are visiting.....

Bangalore- Pleasant( altitude of 3000ft above MSL)
Kodagu ( Coorg) - Very pleasant because of altitude and abundant greenery as in coffee plantations.
Mysore- A notch hotter than in Bangalore as its in the foothills of a small rocky mountain that dissipates.
Madurai - Hottest, as temps could reach 40deg C
Periyar & the Backwater of Kerala - Hot and humid.

Stay out of the afternoon sun. Mornings and evening remain relatively cool.Its much much cooler in the shade,probably 2-3 deg C lesser.
Consume plenty of liquids. Water, tender coconut water and fresh tropical fruit juices.
Dress for climate and modesty.Loose fitting cottons,easy to slip on/off shoes.Hat and sunscreen.
Search this forum as this has been discussed at length.
Happy planning

Great website MmePerdu! Thanks very much for passing that on.

Thanks for your reply vp_singh. We will be staying in Kandukathan east of Madurai for a night and will have a Chettinad Cooking Demonstration there, so will look forward to that. After our tour in the south we'll do another one in northern India, mostly Rajasthan. Hopefully we'll get a chance to try Mughlai cooking there, although we'll only go as far east as Agra.

Inquest, thanks very much for all that great information. I think we'll take a chance on a March tour. We'll be sure to pack the appropriate clothing and avoid afternoon sun. From the trip description, it sounds like there is only one day we need to spend outside in the afternoon. That will be in Madurai to do a street food tour and walking tour through the markets and temples.

Kanadukathan is the heart of Karaikudi Chettinad. Famed for its cuisine, mansions, temples and tiles ( Athangadi).Its also a die-hard foodie paradise.Wonderful to hear that you chose to spend time there. Chettinad cuisine is spicy and exquisite. A repertoire of succulently cooked meat dishes of lamb, chicken,rabbit, crab and pigeon too.In days of yore, game meat like venison & jungle pheasant were very much on the fare.Not ant more.You wouldn't miss much as the spread is sumptuous.I sure you'll enjoy your stay and the experience there.
Madurai,a city that never sleeps ( thoonga nagaram) churns out some delicious food. Its no place for fine dining. Roll up your sleeves and settle down in one of the many messes (' mess' as in an officer's mess).These are certainly a 'mess',over-shadowed of course by some unreal fare. From spicy biriyanis to mutton (goat) kurma, meat ball curry served with parota. Sluuuurrrpp !!
Have a great time..

Thanks Inquest. I really appreciate your enthusiasm. We're looking forward to a true foodie adventure. We love our curries!