Things To Do
in Nawāshahr

A winter specialty of mustard greens served with cornflatbread—best at local dhabas or family-run eateries during cooler months.

Must-Try!

Spicy chickpeas with deep-fried bread; a popular breakfast or lunch item available at many roadside stalls and bakeries.

Thick, chilled yogurt drink—sweet or salted—served widely; try a full-fat lassi at a traditional dairy shop or dhaba.

Freshly made sweets sold at confectioners in the bazaar—great to sample after meals or as a snack.

A cluster of stalls selling parathas, chole bhature and sweets; ideal for sampling quick bites and watching daily life.

Buy fresh seasonal produce, local dairy and homemade pickles; a good place to taste seasonal specialties and meet vendors.

At Sikh temples remove shoes, cover your head, wash hands, and sit quietly during services. Langar (free community meal) is available to all—accept graciously.

Use respectful greetings like 'Sat Sri Akal' and dress modestly in public—covering shoulders and knees is advisable, especially at religious sites.

Ask permission before photographing people (especially women and elders). Public displays of affection are frowned upon in conservative areas.

Hosts take pride in offering food—accept small servings and compliments, and show appreciation. If you must refuse, do so politely to avoid embarrassment.

Tipping is appreciated but not mandatory. In restaurants, leaving 5–10% for good service is customary if a service charge isn’t included; small tips (Rs. 10–50) are appropriate for porters and helpful guides. Auto-rickshaw drivers expect small rounding up rather than formal tips.

Cash is widely used for small purchases; ATMs are available in town but carry some cash for markets and dhabas. Digital payments (UPI, Paytm) and debit/credit cards are increasingly accepted at larger shops and restaurants, but many small vendors prefer cash.

April–June gets hot and dry, temperatures often rising above 35°C (95°F). Travel early in the day, stay hydrated, wear sun protection and plan most outdoor activities for mornings or evenings.

July–September brings sporadic rains—heat eases somewhat but humidity rises and some rural tracks may become muddy. Carry a light rain jacket and protective covers for cameras.

October–November offers pleasant, dry weather and clearer skies—ideal for sightseeing, photography and cultural events around harvest season.

December–February can be chilly with morning fog and temperatures that can fall near freezing at night. Layered clothing is essential; winter is also mustard-field season, visually rewarding for photographers.

Vegetarian options are plentiful—many dishes are vegetarian by default and gurdwara langars always serve vegetarian meals. Ask for no ghee or butter if avoiding dairy (specify 'no makhan' or 'no ghee').

Vegan choices exist but require asking: avoid clarified butter (ghee) and paneer; request vegetable preparations with oil instead of ghee and confirm no dairy in sweets.

Traditional breads are wheat-based; ask for rice-based dishes, dals and vegetable curries. Cross-contamination is common in small kitchens—explain your needs clearly.

Stick to hot, freshly cooked food and bottled or boiled water; when trying street food, choose busy stalls with high turnover to reduce risk.