Things To Do
in Ekchāri

A rustic Bihari favorite: roasted wheat balls (litti) served with spiced mashed vegetables (chokha). Found at local dhabas and roadside stalls; best tried hot from clay ovens when available.

Must-Try!

Comforting rice-and-lentil porridge often served with ghee and pickles; commonly available at home-style eateries and during festivals.

Flatbread stuffed with roasted gram flour (sattu), often served with pickle and curd. Sold by small vendors and in local breakfast shops.

Where available near rivers, simple freshwater fish cooked with mustard oil and light spices. Found in small town restaurants and occasional riverbank stalls.

A local market day where villagers bring fresh produce, spices, and household goods. Try seasonal fruits, fresh pakoras and steaming cups of chai from roadside vendors.

Larger periodic market (haat) in the nearest town with more variety—handiwork, snacks like samosas/kachoris, sweets, and grilled items.

A respectful 'Namaste' with joined palms is common; a simple handshake is fine among men. Use formal greetings for elders and remove your hat in prayer spaces.

Dress modestly—cover shoulders and knees—especially when visiting temples, mosques, or conservative households. Women may prefer to wear long skirts, salwar kameez, or covered tops.

Remove shoes before entering homes and religious sites. Ask before photographing people inside temples or during private rituals.

Bargaining is common in markets—start lower but remain polite. For fixed-price shops, pay the displayed price.

Tipping is modest; for helpers or guides, 50–200 INR is common depending on service. At small dhabas and tea stalls tipping is not expected but appreciated; round up fares for drivers and give small change to helpers.

Cash (Indian Rupees) is king in villages—carry sufficient small notes and coins. Some shops in nearby towns may accept UPI or mobile wallets; credit/debit cards are rarely accepted in tiny establishments. ATMs are available in larger nearby towns but may be sparse locally.

Hot and humid from April to June with daytime temperatures often in the high 30s °C (90s–100s °F). Travel in the cooler early morning or late afternoon and stay hydrated; mid-day outdoor activity can be uncomfortable.

Heavy rains from June to September can make minor roads muddy and unpredictable; some low-lying areas may flood. Carry waterproof gear and allow extra travel time; the landscape becomes lush and vibrant.

From November to February the weather is mild to cool, with crisp mornings and cooler nights (10–20 °C / 50–68 °F). This is the most comfortable season for outdoor activities and festivals.

Short transitional periods (March and October) with pleasant temperatures and clear skies—good for photography, markets, and short day trips.

Majority of residents are farmers and agricultural laborers cultivating rice, pulses, and oilseeds—family-based farming is common.

A mix of shopkeepers, artisans, and service providers who operate in village markets and nearby towns.

A diverse social fabric of Hindu and Muslim communities with traditional caste-based occupations still influencing local social structure; social norms are community-oriented.

Many younger people travel seasonally or migrate to cities for work or education, shaping demographics and local economy.

Vegetarian food is widely available and often the default in many homes and stalls. Ask for 'sabji' (vegetable) and 'dal' (lentils) and confirm no ghee or animal fat if strictly vegetarian.

Vegan options exist but you should specify no ghee, butter or curd; order rice, lentils, vegetable curries made in oil. Pack snacks as choices can be limited in very small villages.

Rice-based dishes are common and generally safe; avoid wheat-based breads (roti/paratha) unless you confirm ingredients. Cross-contamination is possible at shared stalls.

Communicate allergies clearly—carry translations if needed. Medical facilities are limited locally, so prefer cooked-from-scratch foods and bottled water if you have severe allergies.