Things To Do
in Farrukhnagar

Stuffed potato flatbread served with curd, pickle and butter; available at most local breakfast dhabas and makes for a filling start to the day.

Must-Try!

Millet (bajra) rotis paired with mustard greens in winter — a seasonal, traditional combination found at local homes and some eateries.

Spicy chickpea curry with fried bread or assorted street chaat — popular street options in the bazaar and near the fort.

Thick sweet or salted yogurt drinks and local sweets (mithai) available at shops and stalls; a great way to cool down in hot weather.

The central market has small food stalls and dhabas offering parathas, chaat, samosas and lassi; best for informal sampling and people-watching.

Scattered stalls near main roads sell seasonal snacks and sweets; these are good for authentic, inexpensive food but inspect hygiene and prefer busy vendors.

Wear modest clothing, especially when visiting religious sites or rural homes. Women often prefer to cover shoulders and knees.

Use 'Namaste' with folded hands or a handshake with same-gender people; show deference to elders and accept hospitality politely.

Remove shoes before entering homes and temples. Ask permission before photographing people — some may decline.

Avoid public displays of affection; be mindful of local conservative norms, especially in rural areas.

Tipping is appreciated but not mandatory: in sit-down restaurants leave 5–10% if service charge isn’t included; round up taxi fares slightly; give small tips to hotel staff and guides (₹50–200 depending on service).

Cash (Indian rupees) is widely used in markets and small eateries. UPI apps (Google Pay, PhonePe, Paytm) and QR payments are common in shops. Credit/debit cards are accepted mainly at larger restaurants and hotels; carry cash for village vendors and autos.

April–June are hot and dry with daytime temperatures often 35–45°C (95–113°F). Plan outdoor activities early morning or late afternoon, carry water, sun protection and light clothing.

July–September bring sudden showers and higher humidity; some rural paths can become muddy but the landscape turns green. Expect occasional travel delays and pack a light raincoat.

November–February are cool and pleasant, with daytime highs around 15–25°C (59–77°F) and chilly mornings and nights. This is the best time for sightseeing, birdwatching and outdoor photography.

February–March and October are transitional months with comfortable temperatures and low rainfall — ideal for cycling and village walks.

Vegetarian options are plentiful and clearly available; many eateries offer pure vegetarian thalis and snacks. Confirm use of ghee or dairy if avoiding those.

Vegan choices are more limited because dairy is common; you can request vegetable dishes without ghee/curd and rely on fresh salads, dals and rotis (ask how they are cooked).

Halal meat may not be guaranteed at every eatery; ask locally for dhabhas or meat shops that advertise or are known to serve halal. Vegetarian options remain the safest choice if unsure.

Millet (bajra) and rice-based dishes are available, but many local breads contain wheat; ask cooks about cross-contamination and choose rice/dal-based dishes when necessary.