Things To Do
in Chittaurgarh

A Rajasthani staple: baked wheat baatis (hard rolls) broken and dipped into ghee, served with spiced dal and sweet churma. Widely available at dhabas and traditional restaurants.

Must-Try!

A fiery mutton curry with red chilies and aromatic spices; best tried at places that specialize in local meat dishes or in heritage hotels serving Rajasthani cuisine.

Gram flour dumplings cooked in a tangy yogurt-based sauce — a common vegetarian main in local eateries.

Popular fried street snacks — large stuffed chilies and various stuffed kachoris — found in markets and roadside stalls.

Narrow lanes around the fort with stalls selling snacks like kachori, samosa, mirchi bada and sweets, plus spices and pickles. Great for quick bites and street photography.

A weekly market (depending on the day) where villagers bring produce, snacks and regional snacks; a good place to sample seasonal fruit, chutneys and fried treats.

Dress modestly, especially at temples and rural areas — cover shoulders and knees. Women may prefer long skirts or salwar-kameez; men should avoid sleeveless tops in sacred places.

Remove shoes before entering temples, speak quietly, and follow any photography restrictions. Respect rituals and avoid touching offerings.

A folded-hand Namaste is a common and appreciated greeting. Use formal titles and polite language with elders and in rural settings.

Ask permission before photographing individuals, especially women and in conservative communities; many will welcome it but always check first.

Tipping is appreciated but not mandatory. For restaurants, 5–10% is common if service is good; give small tips (₹20–100) to guides, drivers, porters and hotel staff. In local dhabas and small stalls tipping is not expected.

Cash (Indian rupees) is widely used for markets and small eateries. Larger hotels and restaurants accept cards; UPI and mobile wallets are increasingly common. Carry change for rickshaws, tips and small purchases.

April to June are hot with daytime temperatures frequently exceeding 40°C (104°F). Plan outdoor sightseeing for early mornings and late afternoons, carry water, sun protection and light cotton clothing.

July to September bring intermittent rains; downpours can cool the region and make waterfalls and countryside lush, but some rural roads and trails can become slippery or muddy.

October to March is the most comfortable season, with cool mornings and pleasant days (10–25°C / 50–77°F); ideal for sightseeing and outdoor activities and the recommended time to visit.

Festival times (e.g., Diwali, Holi and local fairs) bring vibrant processions, performances and more active markets — great for cultural experiences but book accommodation early.

Short to moderate hikes along the fort’s ramparts and between towers, offering historical exploration and panoramic views — uneven stone surfaces and stairs are typical.

Nature trails around waterfalls and forested patches ideal for a half-day hike, birdwatching and photography; best visited in post-monsoon months when water flow is good.

About 80–100 km away, Kumbhalgarh has longer fort walls and trekking options in the Aravalli hills; suitable as a day-trip for those wanting more challenging hikes and wildlife sightings.

Guided or self-guided walks in the sanctuary area for nature lovers; check local permissions and best times for spotting birds and wildlife.

Historically prominent in the region, Rajput culture and heritage are strongly linked to Chittorgarh’s identity and many historic sites.

Rural communities and farmers from surrounding villages who maintain traditional lifestyles and agriculture-based livelihoods.

Local merchants, artisans and shopkeepers who run bazaars, handicraft stalls and service businesses catering to residents and visitors.

A mix of Hindu castes, some Muslim and other minority communities contribute to the city’s cultural tapestry.

Vegetarian travelers will find plenty of options — many Rajasthani dishes are vegetarian — but always confirm ingredients as ghee or dairy is widely used. Look for pure vegetarian dhabas or ask staff to prepare dishes without onion/garlic if needed.

Vegan options exist but can be limited because dairy is common; specify ‘no ghee, no milk, no curd’ and stick to vegetable sabzis, dal (confirm with cook) and rotis without ghee.

Millet-based breads (bajra or jowar rotis) and rice dishes are available, but cross-contamination in shared kitchens is likely; communicate clearly and favor simple preparations.

Prefer busy, popular stalls for street food and drink bottled or filtered water; avoid raw salads from questionable sources if you have a sensitive stomach.