Things To Do
in Cuttack

A burnt cottage-cheese cake native to Odisha—slightly caramelized and sweet; you can find it at sweet shops across Cuttack and in local bakeries.

Must-Try!

Deep-brown cheese patties soaked in thickened milk, a traditional Odia dessert often linked to temple offerings and available at specialty sweet shops.

Freshwater fish cooked in mustard or coconut-based gravies; try it at family restaurants and dhabas that specialize in local fish dishes.

Fried lentil dumplings soaked in spiced yogurt with a potato curry—popular street food and a filling snack.

Dress modestly for temples and religious sites—cover shoulders and knees. Remove shoes and headgear where required.

Follow local customs inside temples: no loud behavior, use the designated entry/exit, and accept prasad (offerings) politely if offered.

A simple 'Namaskar' or 'Namaste' and a smile go a long way. Ask permission before photographing people, especially in workshops and religious ceremonies.

Avoid public displays of affection in conservative areas and respect seniors and elders with polite language and gestures.

Tipping is appreciated but not mandatory. For restaurants, leave 5–10% if service is not included. Tip hotel porters and housekeeping a small amount (INR 20–50). For guides and drivers, tip depending on service and length of trip.

Cash (Indian rupees) is widely used for markets, street food and small shops. Most mid-size restaurants and hotels accept cards; mobile payments (UPI) are common in urban areas but may not be usable by foreign bank apps. ATMs are available but carry some cash for small vendors.

March–June are hot and humid with daytime temperatures often exceeding 35°C (95°F). Plan outdoor activities for early morning or late afternoon, stay hydrated and wear sun protection.

June–September brings heavy rains and occasional flooding; river levels rise and some boat trips may be suspended—carry waterproof gear and allow flexibility in travel plans.

October–February is the most pleasant period—mild days and cool nights (15–28°C / 59–82°F), ideal for sightseeing and outdoor walks, with many festivals taking place in this season.

Durga Puja (September–October/Oct–Nov depending on the calendar) is the cultural high point with elaborate pandals and evening crowds—book accommodation in advance and enjoy vibrant street scenes.

The closest major airport, about 25–40 km from Cuttack depending on route and traffic—regular domestic flights to major Indian cities and some international connections. Reachable by taxi, app-based cabs or bus; trains also connect Bhubaneswar and Cuttack.

Approximately 400–450 km away—an option for international flights with more connections. Travel by train or road if combining a multi-city trip.

The majority are Odia-language speakers, predominantly Hindu, with strong local cultural traditions and festivals.

Cuttack has long-standing merchant communities, including Marwari and other trading groups who run shops and markets.

There are Muslim and Christian communities contributing to the city’s cultural diversity, reflected in local cuisine and celebrations.

Several educational institutions and government offices attract students and civil servants from across the state.

Vegetarian options are widely available—rice, lentils, vegetable curries and paneer dishes are common. Ask for 'sattvik' (simple) preparations if you want minimal onion/garlic. Thali restaurants typically have vegetarian platters.

Vegan choices are possible but require some asking: many gravies are made with ghee or yogurt. Request dry veggie preparations or dal with rice, and confirm that sweets don’t contain milk if you need to avoid dairy.

Rice is the staple, so many dishes are naturally gluten-free. Be cautious with fried snacks and gravies thickened with wheat—ask vendors and restaurants about ingredients.

Stick to busy stalls with high turnover, drink bottled or boiled water, and avoid raw salads from untrusted vendors to reduce the risk of stomach upsets.