Things To Do
in Jaipur Chuhar

Corn flatbread with mustard-leaf curry — a winter specialty often cooked in homes and available at regional dhabas during cooler months.

Must-Try!

Spiced chickpea curry with deep-fried bread — a popular hearty dish available at roadside eateries and local markets.

Thick sweet or salted yogurt drink (lassi) and buttermilk (chaach) to cool down in hot weather; widely available at stalls and homes.

Stuffed flatbreads (aloo, paneer) and Punjabi sweets like jalebi or gajar ka halwa from village sweet shops and morning vendors.

A small, lively market day where locals buy produce, spices and household items — great for trying fresh snacks, samosas, pakoras and seasonal fruit.

Simple open-air eateries serving rotis, dal, sabzi, and spicy curries — ideal for an authentic, budget-friendly meal.

Dress modestly—cover shoulders and knees—especially when visiting religious sites or homes. Women may prefer loose clothing like salwar kameez.

Remove shoes and cover your head when entering a gurudwara; behave quietly and follow local guidance during prayers and langar (community meal).

Accepting a small offer of tea or food is polite; hosts are often generous and guests should reciprocate with gratitude and small gifts if appropriate.

Always ask before photographing people, especially women and elders; a polite smile and brief introduction go a long way.

Tipping is modest and informal in villages: small cash tips (a few rupees or rounding up) for helpers, guides or drivers are appreciated but not mandatory. In nearby towns and dhabas, 5–10% is common if service is good.

Cash (Indian rupees) is king in village settings; keep small notes and change. Digital payments (UPI, mobile wallets) are increasingly common but may not work everywhere—cards are accepted mainly in larger towns and hotels.

Hot and dry from April to June with daytime highs often uncomfortable; plan outdoor activities early morning or late afternoon, stay hydrated and wear sun protection.

June to September brings intermittent rains that green the fields but can make dirt roads muddy; bring lightweight rain gear and waterproof footwear for excursions.

October–November is pleasant with clearer skies and milder temperatures—ideal for outdoor walks, photography and festivals like Diwali (timing varies).

December–February can be cool to cold, especially mornings and nights; mist and crisp air offer great photographic light, and many hearty seasonal dishes are available.

Vegetarian food is widespread and easy to find — many households and eateries offer vegetarian thalis, dals and vegetable dishes. Always confirm if ghee (clarified butter) or paneer is used if you avoid dairy.

Vegan options exist but are less common; ask for dishes without ghee, butter or cream and opt for simple vegetable preparations, dals and rotis made without dairy when possible.

Rotis (wheat) are a staple; ask for rice-based meals or corn-based rotis (makki) where available. Cross-contamination is possible in shared kitchen spaces.

Eat freshly cooked hot food, avoid uncooked salads or street vendors with low turnover, and carry oral rehydration salts or bottled water if you have a sensitive stomach.