Things To Do
in Gaya

The signature Bihari dish: roasted wheat balls (litti) stuffed with spiced sattu and served with chokha (mashed roasted eggplant, tomato and potato). Find it at local dhabas and market stalls around Gaya and Bodh Gaya.

Must-Try!

Sattu (roasted chickpea flour) is used in parathas and cooling drinks — filling, nutritious and commonly sold at street vendors and small eateries.

Crisp, layered fried sweet made with refined flour and sugar syrup; available at sweet shops and bazaars in town.

Savory steamed or fried parcels and simple dals are popular home-style dishes at local vegetarian restaurants and dhabas.

Busy local markets where you can try street snacks, samosas, chaat, and sweets; good for candid street photography and sampling local flavours.

Stalls and small cafés near monasteries serve teas, momos (influenced by Tibetan/Bhutanese food), and vegetarian thalis catering to pilgrims.

Wear modest clothing, especially at temples and monasteries—cover shoulders and knees, and women may prefer a scarf in religious precincts.

Remove shoes before entering temple complexes, refrain from loud talk during prayers, and always ask permission before photographing worshippers or rituals.

Gaya is a major pilgrimage site—be respectful during rituals like pind daan, avoid interrupting ceremonies and follow priestly or monastery instructions.

Use 'Namaste' or a slight nod with hands folded when greeting; a smile goes a long way in everyday interactions.

Tipping is appreciated but not mandatory; small tips for restaurant servers (5–10% if no service charge), hotel porters (₹20–50), and guides/rickshaw drivers (round up fare) are typical.

Carry cash (small denominations) for markets, rickshaws and street food. ATMs are available but not everywhere; many mid-range hotels and restaurants accept cards. UPI and mobile wallets are widely used—download a local payments app if you plan extended travel in India.

April to June are hot with daytime temperatures often exceeding 35–40°C (95–104°F). Travel early morning and late afternoon, carry water, sunscreen and light cotton clothing; indoor rest during peak heat is advisable.

June to September brings intermittent heavy rains and humid conditions—rural roads can become muddy, some day trips may be disrupted, but the countryside is lush and photography of green landscapes is rewarding.

October–November offers pleasant weather and festival activity (Diwali etc.), making it a lively time to visit; book accommodation early during major festivals and pilgrim seasons.

November to February bring cool mornings and nights (5–15°C / 41–59°F) with comfortable daytime temperatures—ideal for sightseeing, long walks and photography; pack a warm layer for early mornings.

Short, spiritually significant hikes to caves and meditation spots associated with the Buddha’s pre-enlightenment practices; offers good panoramic views and a relatively easy trail.

Walks around the archaeological site and nearby fields; the terrain is gentle with interesting rock formations and ancient carved interiors to explore.

A longer day trip (by car) to Rajgir offers hikes to ancient hills such as Vulture’s Peak with archaeological sites, ropeway rides and scenic trails—best if you have an extra day.

Easy riverside walks and short rural trails along the Phalgu—ideal for birdwatching, sunrise/sunset photography and low-effort walking.

A large segment of residents and visiting pilgrims are Hindu, frequenting temples and performing rites such as pind daan at the Phalgu ghats.

Bodh Gaya hosts an international Buddhist community with monasteries representing many countries and foreign pilgrims and monastics.

A steady local Muslim population contributes to the town’s cultural and commercial life; you’ll find mosques and Muslim-run businesses in the city.

Local languages like Magahi and Bhojpuri are widely spoken alongside Hindi; English is understood in tourist and official settings to varying degrees.

Vegetarian diets are easy to manage in Gaya due to the pilgrimage environment—many restaurants and cafés offer vegetarian thalis and dishes. Always confirm ingredients (e.g., ghee or paneer) if strict.

Vegan options are limited but possible—ask for food without ghee, curd or paneer; choose dal, sattu preparations and plain rice. Monastery kitchens can often accommodate vegan requests.

Rice- and lentil-based dishes are common and typically gluten-free, but breads (roti/paratha) contain wheat—inform vendors about needs and avoid fried items that may be cross-contaminated.

Non-vegetarian food is available at specific restaurants and dhabas; if you require halal meat, ask at restaurants or stick to vegetarian venues to be safe.