Things To Do
in Gandhāri

A local variant of yellow lentils tempered with ghee, cumin and local chilies; commonly served with rotis and available at most dhabas and home kitchens.

Must-Try!

Millet (bajra) rotis served with tangy bael (wood-apple) or mango pickles, often found in traditional breakfasts and village lunches.

When in season, small freshwater fish cooked in turmeric, tamarind and local spices; best tried at riverbank eateries or during festival days.

Local sweets—chikki is a jaggery-nut brittle and malpua are small fried pancakes soaked in syrup—available at sweet shops and markets.

Daily market near the town square selling fresh produce, spices, sweets and street snacks like samosas, kachori and piping hot chaat; evenings bring sweet stalls and roasted corn.

Simple stalls near the ghats offering tea, fried snacks, and seasonal grilled fish; great for sunset views and local conversation.

Dress modestly—cover shoulders and knees—especially when visiting temples, religious sites and rural villages.

Remove shoes before entering temples and some homes; follow local customs about where footwear is left.

Ask permission before photographing people, particularly women and older adults; some communities may prefer no photos during rituals.

A namaste (palms together) or simple verbal greeting is appreciated; use the right hand for giving and receiving items as a courtesy.

Tipping is appreciated but not mandatory: restaurants often expect 5–10% if service is good, small tips or rounding up for drivers and porters are common, and temple/guide donations are discretionary. For street food and tea stalls tipping is uncommon; a small note of thanks or rounding up is fine.

Cash remains widely used for markets, rickshaws and small shops; however UPI QR-payments and digital wallets are common in town. Credit cards are accepted at larger restaurants and hotels, but always carry cash for smaller vendors and remote excursions.

Hot and dry from March to June with daytime temperatures often high—travel early mornings and late afternoons, stay hydrated, and plan outdoor activities for cooler hours.

June to September brings heavy rains and lush green landscapes; river levels rise and some rural roads can become muddy or impassable, but the countryside is at its most photogenic.

October to November offers clear skies, moderate temperatures and many local festivals—excellent time for sightseeing and photography.

December to February are cool and pleasant, with crisp mornings and mild days—ideal for hiking, birding and exploring without the heat, though nights can be chilly.

The majority are rural and agrarian families involved in farming, animal husbandry and seasonal labor, keeping traditional lifestyles and festivals alive.

Shopkeepers, weavers, potters and metalworkers populate the bazaars and craft clusters, often operating family-run enterprises.

Younger residents frequently travel to larger towns and cities for education and work, creating a demographic balance of elders, middle-aged residents and seasonal returnees.

Small, integrated communities of different faiths add to the cultural tapestry, participating in local markets and festivals.

Vegetarian options are abundant—many local households and restaurants serve vegetarian thalis and snacks. Inform vendors if you avoid onion or garlic (some places cook without) and you'll rarely struggle to find hearty meals.

Vegan choices exist but require some care: ask about ghee, yogurt and paneer in dishes. Simple lentil stews, vegetable curries cooked in oil, and many snacks can be vegan if prepared without dairy.

Millet and rice-based dishes are common, but bread like roti and paratha contain wheat. Communicate clearly at eateries and prefer rice, dal and millet rotis when possible.

Street vendors may not handle cross-contamination carefully; for serious allergies, stick to reputable restaurants and carry translation notes explaining the allergy in the local language.