Things To Do
in Begowāl

A winter specialty of mustard greens cooked with spices, served with maize flatbread; best in winter and often available at local homes and dhabas.

Must-Try!

Slow-cooked lentils in butter and cream, eaten with hot tandoori rotis—common in village meals and local restaurants in nearby towns.

A thick, refreshing yogurt drink, either sweet or salted, often served in metal tumblers at local stalls and homes.

Popular Punjabi street and breakfast items found in roadside stalls and markets in nearby towns.

Small weekly market selling fresh produce, snacks, seasonal sweets and street food like pakoras and chaat; ideal for tasting local flavors and buying fresh ingredients.

Simple eateries along local roads and near highways offering thalis, tandoori breads, and regional specialties—good value and authentic taste.

Remove shoes and cover your head when entering gurdwaras; observe silence and queue for langar respectfully.

Wear modest clothing, especially for women: cover shoulders and knees in public and religious places.

Always ask permission before taking portraits—many people are happy to be photographed but prefer to be asked first.

If invited into a home, accept tea or a small snack if offered and accept with both hands; avoid wasting food as it is seen negatively.

Tipping is modest compared with Western norms: round up fares, leave 10% at nicer restaurants (not necessary at small dhabas), and give small amounts (₹20–100) for helpful services like guides or porters.

Cash (Indian Rupee, INR) is king in villages; keep small notes and coins. UPI mobile payments are widely used in towns and by many small vendors. Credit/debit cards are accepted in larger hotels and restaurants in nearby towns but rarely in village shops.

April–June: Very hot and dry with daytime temperatures often 35–45°C (95–113°F). Travel early mornings or evenings, stay hydrated, and plan indoor breaks during peak heat.

July–September: Warm with intermittent heavy rains; fields turn lush but some rural roads can become muddy—carry waterproof footwear and be flexible with travel plans.

October–November: Pleasant temperatures and clear skies—excellent time for outdoor activities, markets and photography as harvests are underway.

December–February: Cool to cold (nights can drop near 5°C or lower); mornings may have fog—pack layers and a warm jacket, and enjoy hearty winter foods like sarson ka saag.

Likely the majority group in the village, with strong community and religious life centered on gurdwaras.

A significant portion of the population, involved in agriculture, trade and local services.

Many households are engaged in farming or seasonal agricultural labor; family-run farms are common.

Youth often migrate temporarily or permanently to cities or overseas for education and work, but maintain ties to the village.

Vegetarian food is easy to find—many dishes are plant-based or made with dairy. Ask for no ghee or butter if you want strictly vegan options, and specify vegetarian when ordering in dhabas.

More challenging but possible: request dishes without ghee, butter or paneer; stick to dal, vegetable sabzis and roti. Carry snacks just in case.

Wheat is common (rotis, parathas). Millet or rice-based items may be available, but always confirm ingredients at small eateries.

Eat cooked hot food, avoid raw salads from very small stalls if you have a sensitive stomach, and drink bottled or filtered water.