Things To Do
in Gadag

Jowar (sorghum) flatbread served with spicy curries or butter/ghee preparations—available at small eateries and traditional restaurants across Gadag.

Must-Try!

A comforting dal-based soup served with rice and pickles, commonly found in home-style meals and vegetarian restaurants.

A regional biryani variant, often made with local spices and served in modest restaurants; non-vegetarian options are widely available.

A festival sweet stuffed with jaggery and dal or coconut, sold at bakeries and sweet shops—great with a hot cup of coffee.

A bustling central market where you can try local snacks like vadas, churmuri, and seasonal fruit; small stalls serve hot tea and quick vegetarian meals.

Near major temples, expect small stalls offering prasadam-style sweets, fresh coconut, and simple tiffin items—good for quick bites between sightseeing.

Remove shoes before entering temple grounds, dress modestly (cover shoulders and knees), and ask before photographing rituals or people.

Greetings and deference to older people are valued; a simple 'Namaskara' or 'Namaste' is appropriate when meeting locals.

Conservative dress is preferred, especially in rural areas and religious sites—avoid revealing clothing and be mindful of cultural norms.

Bargaining is common in markets; be polite, start lower, and settle at a fair price—avoid hard bargaining that can be taken personally.

Tipping is modest: round up taxi fares, leave 5–10% in casual restaurants if service is good, and give small tips (₹20–₹100) to guides or porters. In many small local eateries tipping isn’t expected but appreciated.

Cash (Indian rupees) is widely used; small vendors often accept only cash. Credit/debit cards and mobile payments (UPI, Paytm) are increasingly accepted in hotels and larger restaurants, but carry cash for markets and rural spots.

Hot and dry from March to June with daytime temperatures often high—plan morning and evening outdoor activities, carry water, sun protection, and light cotton clothing.

June to September brings moderate to heavy seasonal rains that green the countryside; some rural roads may be muddy, but temples and ruins are dramatic with fresh vegetation.

November to February offers cool, pleasant days and chilly nights—ideal for sightseeing and early-morning photography; bring a light jacket for evenings.

Local festivals and temple events (seasonal) can be lively and photogenic, but expect crowds and limited transport options—book accommodations in advance during major festivals.

Short walks and gentle climbs around temple complexes and local hillocks offer panoramic views of the plains and good sunrise/sunset photo opportunities.

Rocky terrain and short treks around the Badami caves provide dramatic scenery and cliffside perspectives—best done with sun protection and water.

Walking among scattered temples and paddy fields in Aihole gives gentle hiking conditions with many photographic stops and rural interactions.

Local reservoirs and lakes have levees and paths suitable for relaxed hikes and birdwatching, particularly in the cooler months.

Most residents speak Kannada and identify with local Kannada culture and traditions.

Lingayatism is influential in the region alongside other Hindu caste and community groups involved in agriculture and trade.

Small Muslim and Jain communities contribute to local commerce and have their own places of worship and cultural presence.

Surrounding district areas are largely agrarian with small villages and farming communities shaping daily life and seasonal rhythms.

Vegetarian food is widely available and often excellent; many eateries are purely vegetarian and will accommodate simple requests. Always specify 'no ghee' if you avoid dairy.

Vegan options exist but require explanation—ask for meals without ghee, curd, or butter and rely on vegetable curries, rice, and chutneys (confirm ingredients).

Many traditional staples like jolada rotti (sorghum) and rice dishes are gluten-free; avoid wheat-based rotis and sweets unless you confirm ingredients.

Halal meat is available in some restaurants and shops; seafood is less common inland but you can find non-vegetarian options in local eateries—ask about preparation methods.