Things To Do
in Chabāl Kalān

Cornflatbread with mustard greens — a winter specialty made with ghee; best enjoyed during colder months and commonly served in village homes and seasonal dhabas.

Must-Try!

Spiced chickpea curry with fried bread, available at roadside eateries in nearby towns and popular for a hearty breakfast or lunch.

Thick, chilled yogurt drink (sweet or salty), often homemade and excellent at local tea stalls or served after a heavy meal.

Fresh wheat flatbreads with seasonal vegetable curries — everyday staples prepared in village homes.

Remove shoes and cover your head in gurdwaras, dress modestly at temples, and follow local customs during prayers; photography inside may be restricted.

Use a polite greeting (folded hands/namaste) and show deference to elders; casual handshakes are common among men, but be sensitive to gender norms when greeting women.

Dress conservatively, especially in more traditional households; avoid overt displays of affection in public and ask before photographing people.

If invited into homes, accept tea or food politely, use your right hand for passing items and gifts, and bring a small token if visiting as a guest.

Tipping is modest in rural Punjab: round up fares, give INR 20–100 ($0.25–1.25) to helpful staff or porters, and 5–10% in restaurants if no service charge is included. For homestays and guides, small gratuities of a few dollars are appreciated.

Cash (Indian rupees) is the most reliable payment method in villages; small shops may accept digital UPI/QR payments, but credit cards are rarely accepted — carry sufficient cash for daily expenses.

Hot and dry conditions from April to June with daytime temperatures often high; plan strenuous outdoor activities for early morning or late afternoon, carry water and sun protection.

June to September brings intermittent rains which cool the air but can make some dirt tracks muddy; mosquitos increase after rains—carry repellant and waterproof footwear.

October–November is pleasant with clear skies and moderate temperatures — ideal for photography and outdoor touring during daytime and comfortable evenings.

December to February can be chilly, with early morning fog on fields and temperatures dropping after sunset; layering and a warm jacket are necessary, and winter foods like sarson da saag are seasonally delicious.

Vegetarian food is widely available and often excellent; many meals are naturally vegetarian (dal, sabzi, rotis). Inform cooks about strict vegetarian preferences since ghee and paneer are common.

Vegan options are possible but limited: ask for food without ghee, butter or yogurt and opt for dals, vegetable curries and rotis cooked in oil where possible.

Corn-based dishes (makki di roti) and rice are options, but most breads are wheat-based; communicate clearly about cross-contamination in shared kitchens.

Stick to freshly cooked hot food, bottled water, and tell hosts about allergies; roadside snacks are usually safe but choose busy stalls with high turnover.