Things To Do
in Fateha

Roasted wheat dough balls stuffed with spiced sattu, served with chokha (mashed roasted eggplant/tomato/potato). Widely available at local dhabas and market stalls — a must-try.

Must-Try!

Flatbread or cooling spiced sattu drink made from roasted gram flour; filling and traditional, often found at roadside vendors and household kitchens.

Steamed or fried dumplings filled with seasoned lentils — a Bihari comfort food often prepared at home and sold at morning markets.

Freshwater fish cooked with local spices; available in nearby towns and markets where fish is sold from the Ganges catch.

A weekly open-air market where farmers sell vegetables, spices, pickles and snacks; try hot jalebi, kachori and seasonal fruit here.

Small stalls by the road selling tea, samosas, litti and fried snacks — perfect for breakfast and people-watching.

Use 'Namaste' (hands folded) to greet elders and hosts; show deference to older community members and remove shoes before entering homes and temples.

Wear modest clothing, especially for women — covered shoulders and knees are recommended in public and religious spaces.

Ask permission before photographing individuals, especially women; a small polite conversation goes a long way.

Food is often eaten with the right hand — avoid using the left for eating or passing food. Accept hospitality respectfully and thank hosts.

Tipping is modest: rounding up bills at small eateries, leaving 5–10% at nicer restaurants, and giving small tips to drivers or guides is appreciated but not mandatory. In homestays or for helpful locals, a small cash token is appropriate.

Cash (Indian rupees) is king in villages; many small vendors do not accept cards. In nearby towns and cities, UPI apps (Google Pay, PhonePe, Paytm) and card payments are widely used. Carry small bills and coins for markets and transport.

March to June are hot and humid; daytime temperatures can be high. Travel early mornings and late afternoons, carry water, light clothing, a hat and sunscreen, and plan indoor breaks mid-day.

June to September brings heavy rains and intermittent flooding in low-lying areas. Roads can become muddy and some rural tracks impassable — carry waterproof gear, and check local conditions before travel.

October and November are pleasant with clear skies, comfortable temperatures and lush landscapes — an excellent time for visiting and photography.

December to February are cool and dry with chilly mornings and evenings. Days are comfortable for sightseeing; bring a warm layer for early mornings and nights.

The main international/regional airport serving the region; accessible by road from villages in the Patna area, with taxis and buses connecting to town centers. It’s the most convenient airport for long-distance travelers.

Located farther away, Gaya is an option for international charter flights and domestic connections; ground transport (bus or taxi) connects to surrounding districts and pilgrimage sites.

Vegetarian food is widely available — many dishes are plant-based or lentil-based. Inform vendors you do not eat meat; the default use of ghee or mustard oil should be noted if strictly vegetarian.

Vegan options exist but are less common; ask about ghee, curd and dairy in preparations. Sattu-based items and simple vegetable curries can be vegan-friendly if prepared without ghee.

Rice-based dishes, lentils and many curries are gluten-free, but bread like roti and litti contain wheat. Cross-contamination is possible in shared kitchens.

Halal meat may not be explicitly labeled in small village eateries; nearby towns and markets are likelier to have vendors serving halal meat. Silent assumptions about preparation mean asking is best.