Things To Do
in Dwārka

A multi-dish meal of rotis, dal, vegetable subzis, rice, pickles and sweets; available at most local eateries and the best way to sample regional flavors.

Must-Try!

A winter mixed-vegetable and bean dish cooked with spices and muthia (dumplings); often found in the cooler months and during festivals.

A crunchy chickpea snack paired with sweet jalebi — a classic Gujarati breakfast or street snack, widely available in markets.

Coastal catches such as pomfret, prawns and local fish prepared simply with regional masalas — available at harbor-side stalls and some restaurants for non-vegetarians.

Narrow streets around the temple filled with stalls selling farsan (savory snacks), sweets like pedas and jalebi, and small tea/coffee shops — try fafda, bhajiya and kachori here.

Early-morning fish market near the harbor where you can see local fishermen offload catches; good place to buy fresh fish or have it cooked nearby.

Dress modestly and remove shoes before entering temples; follow signs about photography and respect priests performing rituals.

Avoid loud behavior and public displays of affection in and around temple areas; ask before photographing people engaged in worship.

Light, modest clothing is recommended — women may prefer outfits that cover shoulders and knees in religious and conservative areas.

Haggling is common in markets but do so politely; small gifts and courtesy go a long way when interacting with hosts or priests.

Tipping is modest: rounding up fares, leaving 10% in restaurants where service is provided, and small tips (20–50 INR) for helpers or drivers is appreciated but not mandatory.

Cash (INR) is widely used for small purchases and temple donations; UPI, debit/credit cards and mobile wallets are commonly accepted in larger hotels and restaurants, but many small stalls and rural vendors remain cash-only. Carry small notes for offerings and local purchases.

March to June are hot and humid with daytime temperatures often reaching the mid-30s–40°C (mid-90s–104°F); midday outdoor activity can be taxing — plan mornings and evenings outdoors and stay hydrated.

July to September bring moderate to heavy rain at times and increased humidity; some coastal roads can be slippery and boat services may be disrupted during rough seas.

November to February are mild and pleasant (10–25°C / 50–77°F) and widely considered the best time to visit for sightseeing, boat trips and festivals.

January–February and certain Hindu festival dates bring large numbers of pilgrims — expect crowds, booked accommodation and lively religious events.

Large numbers of Hindu pilgrims visit throughout the year, with peaks during festival seasons and religious holidays.

Residents include Gujarati-speaking merchant, service and fishing communities who support tourism and temple services.

Brahmin priests and families who maintain temple rituals, guest services and related cultural activities.

Communities whose livelihoods are tied to the sea — fishermen, boat operators and fish-market workers.

Very easy to manage; Gujarat has a strong vegetarian tradition and many restaurants are fully vegetarian or offer extensive vegetarian thalis.

Possible but trickier — ask about ghee and dairy in dishes; many vegetable preparations can be made without dairy if requested.

Rice- and millet-based options are available, but bread items like thepla contain wheat; communicate restrictions clearly or choose plain rice, dals and vegetable dishes.

Seafood is widely available; if you have shellfish/fish allergies, avoid harbor stalls and inform restaurants. Carry allergy medications as local restaurants may have limited labeling.