Things To Do
in Ekwāri

Roasted wheat dough balls stuffed with spiced sattu, typically served with chokha (mashed roasted eggplant, tomato and potato). Widely available at local eateries and roadside stalls.

Must-Try!

Flatbreads or cooling drinks made with sattu — a regional staple often eaten for energy and during hot weather; commonly prepared in homes and small shops.

Simple home-style dal (lentils), steamed rice and a seasonal vegetable curry — the everyday meal at most households and modest restaurants.

Local sweet treats offered at sweet shops during festivals and celebrations.

A weekly open-air market where villagers sell produce, snacks and cooked dishes — a great place to try fried snacks, pakoras, samosas and local sweets.

Row of permanent and temporary stalls near the bazaar serving chai, litti, chaat and seasonal specialties; perfect for tasting freshly made local street food.

Tipping is modest and discretionary. For small services like a porter or a helpful guide, Rs. 20–100 (small amounts) is appreciated; restaurant service charges are not always added, so you can leave a small tip for good service.

Cash (Indian rupees) is widely used and often preferred in markets, tea stalls and small shops. Mobile UPI payments and QR-code apps are increasingly common in towns. Credit and debit cards may work at larger hotels or branches in district towns, but don’t rely on cards in small establishments—carry enough cash.

Hot and humid from April to June with daytime temperatures often high; early mornings and evenings are most comfortable. Carry sunscreen, a hat, and plenty of water; avoid strenuous activity in midday heat.

Monsoon (June to September) brings heavy rains and greener landscapes but also muddy roads and occasional local flooding; plan extra travel time and bring a lightweight rain jacket and waterproof footwear.

November to February brings cool, comfortable days and chilly mornings and nights — ideal for outdoor activities and photography, though pack warm layers for early mornings.

Transitional months (March and October) are pleasant with moderate temperatures and are good times to visit for festivals, markets and agricultural activity.

Most residents are engaged in agriculture and related occupations; families tend to be multi-generational with strong ties to land and local practices.

A mix of caste-based and community groups typical of rural Bihar; social norms and local leadership structures often reflect these traditional patterns.

Predominantly Hindu population with Muslim and small minority communities; religious festivals and rituals shape the annual calendar.

Many young adults migrate seasonally or long-term to cities for work, creating a visible demographic of older residents and children in the daytime.

Vegetarian diets are easy to maintain here — many dishes are vegetarian by default. Ask about ghee/butter if avoiding dairy; most restaurants will accommodate simple requests.

Vegan options are available but less common. Communicate clearly about avoiding ghee, milk and paneer; stick to dal, rice, vegetable curries and sattu-based items when possible.

Rice-based meals and many lentil dishes are gluten-free. Avoid wheat-based rotis, litti (wheat dough), and most fried snacks unless prepared from rice or gram flour — always confirm preparation details.

Prefer freshly cooked hot food and bottled or boiled water. Use bottled water for drinking and be cautious with raw salads or unpeeled fruit.