Things To Do
in Mandāwa

A Rajasthani staple of lentils (dal) with baked wheat balls (baati) and sweet crushed wheat (churma). Found at most traditional restaurants and thali venues.

Must-Try!

A dry, tangy desert vegetable and bean preparation unique to Rajasthan — frequently available in homes and regional restaurants.

Gram-flour dumplings cooked in spicy yogurt gravy; a common item on local menus.

Regional sweets made for festivals and available at sweet shops and markets.

The central market lanes have stalls selling chaat, samosas, jalebi and steaming cups of masala chai — great for quick bites and people-watching.

Small confectioners selling regional sweets (ghevar, ladoo, malpua) near the fort and by the bus stand.

Wear conservative clothing, especially when visiting temples or rural areas; women often prefer covering shoulders and knees.

Remove shoes and cover head where required; ask before photographing inside temples or of people in religious acts.

Use Namaste (hands pressed together) or a simple hello. A smile and polite demeanor go a long way in interactions.

Bargaining is normal in markets — be friendly and expect to negotiate prices for crafts and textiles.

Tipping is appreciated but not mandatory. Small tips for hotel staff (₹50–200/$0.60–2.40), guides (₹200–500/$2.40–6), and drivers (₹50–200/$0.60–2.40) are customary depending on service.

Cash (Indian Rupee) is widely used, especially in markets and small restaurants. Major hotels and some larger eateries accept cards; UPI and mobile wallets are increasingly common. ATMs are available but carry enough cash for small transactions.

April–June are very hot (often 38–45°C). Plan outdoor activities for early morning or late afternoon, stay hydrated, and avoid midday sun. Lightweight breathable clothing, sunscreen and hats are essential.

July–September brings sparse to moderate rain; humidity rises but heavy downpours are less common than in coastal India. Some unpaved tracks can get muddy; carrying a light rain jacket is useful.

November–February are cool to chilly, with nights dropping to 5–8°C (sometimes near freezing). This is the best time for sightseeing and outdoor photography — carry layers and a warm jacket for evenings.

March–April and October–November offer pleasant temperatures and clear skies — ideal for travel, festivals and open-air events.

The most popular sport across Rajasthan — local matches and informal games are common in fields and school grounds.

Traditional contact sports with local tournaments and village-level interest; wrestling akharas (training pits) can still be found in rural areas.

Vegetarian options are plentiful — many Rajasthani dishes are vegetarian by tradition. Specify no onion/garlic if required for religious reasons; most restaurants can accommodate.

Vegan choices exist but require asking (avoid ghee, paneer and dairy-based gravies). Simple lentil, bean and vegetable dishes are usually adaptable.

Chicken and mutton are available in many restaurants; if halal certification is required, ask ahead or stick to vegetarian meals and seafood is uncommon.

Rice-based dishes and lentils are safe; many breads contain wheat — request rice or investigate if bajra/jowar breads are offered.