Things To Do
in Kathāniān

A classic combination of charred flatbread and mustard-green curry, popular in winter and made widely in local homes and dhabas.

Must-Try!

Lentils tempered with spices and clarified butter; ubiquitous comfort food found across town at eateries and home plates.

Potato and spinach curry alongside locally made paneer (fresh cottage cheese), common at family-run restaurants.

Crisp, syrupy jalebi sold at sweet shops and thick, cooling lassi (yogurt drink) at cafes and street stalls.

A cluster of stalls selling chaat (savory snacks), pakoras (fried fritters), samosas, and seasonal fruit; try the spiced potato chaat and hot samosas with chutney.

Small sweet shops open late offering jalebi, gulab jamun and milk-based desserts; ideal after dinner treats.

A respectful 'Namaste' (hands together) or a simple hello is appreciated; in Sikh or Hindu places of worship remove shoes and cover the head where required.

Dress modestly in public: longer sleeves and knee-covering bottoms are recommended, especially when visiting religious sites.

Always ask before photographing individuals, especially women and elders; a smile and a gesture often gets permission.

Use your right hand for eating and handing items; communal meals are common and showing appreciation is valued.

Tipping is modest: round up bills at small eateries, leave 5–10% at nicer restaurants if service is good, and give small change to porters and guides. At religious/community kitchens tipping is not expected.

Cash (Indian rupees) is widely used, especially in markets and small shops. Debit/credit cards are accepted at larger hotels and restaurants; UPI and mobile wallets are common locally — keep some cash for rural purchases.

Hot and dry from April to June with daytime temperatures often high; travel in the early morning or late afternoon, stay hydrated and wear light breathable clothing.

June to September brings heavy rains and greener countryside; expect occasional flooding on low roads, slippery paths, and vibrant markets of seasonal produce.

October–November is pleasant with cooler days and many local festivals — a great time to experience cultural events but book accommodation early if visiting during major festivals.

December to February is cool to chilly, especially mornings and nights; light woolens are useful and winter breakfasts (like sarson ka saag) are at their best.

A small domestic airport in the nearest city serves regional flights and connects to larger hubs; onward travel to Kathāniān is by bus, taxi or private car.

The closest international airport is in a major regional center and offers flights to national and international destinations; regular buses, trains or taxis connect this airport to the surrounding towns.

A large portion of the population is engaged in farming and related trades, living in both town and surrounding villages.

Local artisans, shopkeepers and market vendors form the town’s commercial backbone, selling textiles, foodstuffs and crafts.

Hindu and Sikh communities are prominent with places of worship central to daily life; small Muslim and other minority communities also contribute to the cultural fabric.

Younger residents commute for education and work; they frequent cafes, markets and sports grounds.

Vegetarian food is widely available and easy to find; many restaurants and street stalls offer vegetarian versions of curries, dals and snacks.

Vegan choices are possible but require asking about ghee and dairy in curries and breads; specify no ghee/curd and choose legume- and vegetable-based dishes.

Meat dishes are available at specific eateries and butcher shops; ask locally for halal-certified places if required.

Explain allergies clearly and prefer rice-based dishes; many street items use wheat, so check ingredients and communicate restrictions.