Things To Do
in Dharmavaram

Pulihora (tamarind rice) and dal preparations (pappu) are common; try them at neighborhood messes and vegetarian restaurants for an authentic plate.

Must-Try!

Fried lentil doughnuts often sold as breakfast items or evening snacks near local tea stalls.

Available at meat-serving restaurants in town and nearby areas; expect bold spices and deep flavors.

Sweets served at festivals and sweet shops; boorelu is a stuffed, fried sweet often found in local confectioners.

Central market has stalls selling fruits, spices, snacks and tea; try street-side pakoras, dosas and fresh fruit juices here.

Small tea stalls and snack vendors serve workers—great spots to try local chai, vada and inexpensive home-style meals.

Remove shoes before entering temples, dress modestly (shoulders and knees covered), and follow any gender-specific entry rules; ask before photographing inside sanctums.

A 'Namaskaram' with joined palms is polite; handshakes are common among men, while some women may prefer namaste. Address elders with respect and use formal language until invited to be informal.

Use the right hand for eating; avoid public displays of affection and loud behavior in conservative settings; accept food graciously and thank hosts.

Bargaining is normal in markets and for souvenirs; be friendly and polite—firm but courteous haggling works best.

Tipping is modest: round up taxi or auto fares, leave 5–10% in restaurants if service is good (many local eateries include no service charge), and offer a small tip to hotel staff or guides. For small services like porters or chai stalls, a few rupees is appreciated but not expected.

Cash (Indian rupees) is dominant for markets, small shops and local transport. Larger shops, hotels and some restaurants accept cards; UPI (mobile payments) and popular wallets are widely used—carry some cash for rural vendors and small purchases.

April–June are hot with daytime highs frequently above 35°C (95°F); carry sun protection, lightweight clothing, and stay hydrated; plan outdoor activities for early morning or late afternoon.

June–September bring moderate to heavy rains at times; rural roads may get muddy, but the landscape turns greener—carry a light rain jacket and expect some travel delays.

November–February are pleasant and the best time to visit with mild days and cool nights (12–25°C / 54–77°F); ideal for sightseeing and outdoor photography.

March and October are transitional months—weather is generally manageable, with fewer tourists and good opportunities for bargain shopping and local festivals.

Vegetarian food is widely available and often clearly separated from non-veg preparations; many pure-veg messes and restaurants make it easy to find safe options.

Vegan options are possible but require asking about ghee, yogurt and hidden dairy in gravies—stick to plain rice, dals, vegetable curries and chutneys after confirming ingredients.

Rice-based meals are naturally gluten-free, but check for wheat in snacks like samosas or in restaurant gravies that may use wheat flour as a thickener.

Drink bottled water or use filtered water; eat hot, freshly cooked street food rather than raw salads to reduce risk of stomach upsets.