Things To Do
in Sarai Jattān

A winter specialty of pungent mustard greens cooked with spices, served with cornflatbread and topped with a dollop of makhan (clarified butter); commonly available at dhabas and home kitchens in winter.

Must-Try!

Creamy tomato-based curries — chicken or paneer versions — are popular at local restaurants and town eateries; best with naan or rice.

Spicy chickpea curry paired with deep-fried fluffy bread; a common breakfast or lunch item at dhabas and street stalls.

Thick, yogurt-based drink, available sweet or salted; often served in earthen cups at traditional sweet shops and dhabas.

A small local market day (often weekly) where vendors sell fresh vegetables, pickles, sweets and simple snacks like samosas and jalebi — great for trying local flavors and buying spices.

Stalls near transport hubs and bus stands selling chaat, pakoras, lassi and stuffed parathas; expect vibrant flavors and affordable prices.

Remove shoes and cover your head at gurudwaras; be quiet and respectful during prayers and langar, and follow any instructions from temple or gurdwara staff.

Wear modest clothing, especially for women — long tops, scarves to cover shoulders and conservative attire are appreciated in village settings.

Use local greetings like 'Sat Sri Akal' (among Sikhs) or 'Namaste'; greet elders first and accept food or tea with both hands when offered as a sign of respect.

Always ask permission before photographing people, particularly women and elders; a smile and simple phrase in Punjabi or Hindi helps.

Tipping is modest and discretionary: rounding up bills, leaving 10% at sit-down restaurants, and small tips (20–50 INR) for drivers or porters are appreciated. In homestays or for exceptional service you can tip more, but it’s not mandatory.

Cash (Indian rupees) is widely used in villages and at dhabas. Mobile payments (UPI apps like Paytm, Google Pay, PhonePe) are increasingly accepted in towns. Credit/debit cards work at larger hotels or restaurants in nearby towns but not commonly in village shops.

Hot and dry from April to June with daytime temperatures often high; travel early in the day, stay hydrated, and plan outdoor activities for mornings and evenings.

June to September brings showers and higher humidity — some rural roads can become muddy; expect lush green fields and fewer dust issues but carry a light raincoat.

October–November is pleasant with clear skies and comfortable temperatures — excellent time for outdoor exploration and festivals like Diwali and harvest celebrations.

December to February can be chilly, with fog in mornings and evenings; layers are essential and the countryside is crisp, often ideal for enjoying sarson da saag and sweets.

Vegetarian options are plentiful in Punjabi cuisine — dals, paneer dishes, vegetable sabzis and breads are widely available. Specify 'shakahari' if speaking in Hindi/Punjabi and confirm no ghee/clarified butter if avoiding dairy fat.

Vegan choices exist but need clarification because many dishes use ghee, paneer or yogurt; ask for meals 'without ghee/without butter' and for lentil and vegetable preparations cooked in oil.

Rotis/chapatis are wheat-based and common; rice and lentil dishes are safe, but cross-contamination can occur at dhabas. Explain restrictions clearly and prefer simple dishes like plain rice, dals and vegetable curries.

Stick to cooked hot food, bottled or boiled water, and freshly prepared items; avoid raw salads from street vendors if you have a sensitive stomach.