ICONTRAVELAID Travel Tips
Essential facts
Climate
India’s climate varies enormously, from the parched northwest to the lush, sub-tropical south and snow –capped Himalayas. Above all, it is determined by the monsoon. One arm of the monsoon generally hits the southwest cost in early June, spreading up the Western Ghats to reach the northwest about two weeks later, by which time rainfall is much lighter. In the last few years, it has even been non-existent in parts of Gujarat and the desert of Rajasthan. The other arm swoops across the Bay of Bengal to unleash its torrents on Kolkata (Calcutta) and the northeast, before moving westwards towards Delhi. During this period, June- September, landslides and floods can be disruptive, if not fatal. The southeast sees a dry summer and a rainy season with disruptive, cyclones from
mid- October to December
The build-up to the monsoon in mid-April to May produces stifling, humid heat, rising to well over 40C (104C) in the plains: visitors should head for the Himalayan hill stations or Western Ghats. When the monsoon madness ends in October, the clear skies of Indian winter set in. By December- January temperatures are quite low in the northern plains but the south remains warm.
When to go:---
For deserts and beaches, the high season in Rajasthan, Kerala and Goa is December –February. Hill –resorts have a huge influx of visitors in April-May, sending prices rocketing. The Himalayan region is extremely cold in winter, and Ladakh is accessible only in June-September. Most national parks are closed in the monsoon season. The best times for nearly every region are March-April and October-November.
National holidays :--
Strictly speaking there are only four national holidays 26 January (Republic Day); 15August (Independence Day); 2 October (Mahatma Gandhi’s birthday); and
25 December (Christmas). However each region and each religion celebrates a string of festivals: On one official list they amount to 87 Muslim holidays vary according to the Islamic calendar, while Hindu, Jain and Buddhist festivities follow the lunar calendar.
Time differences:--
India is 5.5 hours ahead of GMT and 8.5 ahead of EST. The half- hour was invented at Independence to differentiate from Pakistan’s 5hours. As India is a tropical region, sunrise and sunset hardly vary throughout the year.
Opening times:--
Banks generally open Mon- Fri 10.30, Sat 10.30 –12.30 (except in big cites where hours are longer); post offices Mon-Fri 10-5, Sat 10-12; and government offices Mon-Fri 9.30-5,Sat 9.30-1.Shops open Mon –Sat 9.30-6 or sometimes later. Even in the big cities and bazaars, Sunday is very much a day of rest. Closing days for museums vary according to regions, but most close on Monday.
Money matters:--
India currency is the rupee, with notes ranging from Rs2 to Rs500. (those under10 are coins). There is 100 paisa to a rupee, although these are almost obsolete. Always keep
Low-denominating notes handy for beggars, tips and small purchases. Your main supply of money should preferable be a balance of travelers cheques and cash. Most major currencies are changed in larger city banks, with US dollars and pound sterling the most popular. On unexpected public holidays there is always a shop that will change cash at a reasonable rate. Hotels generally cash traveler’s cheques only for guests. Airport exchange-counters offer good rates and also efficient service.
Credit cards including Visa, Diners, MasterCard and Amex are widely accepted at more expensive establishments, airlines and in tourist areas, but not in remote areas. When you make purchases by credit card, the vendor will raise the price to cover the bank’s percentage. Beware that card fraud exists; Cash against cards can be obtained at a number of banks and ATMs are proliferation.
Tipping:--
Be liberal, and bear in mind that the price of a box of matches in the West is regarded as a very reasonable tip in India. Keep a stash of Rs10notes handy. In hotels tip anyone from the porter to the dhobi-wallah, and add 5-10 per cent to your bill if service is not already included. In restaurants, it is always appreciated if you round up the bill. As rickshaws and taxis usually require advance negotiation, tips are not necessary but tip if you feel its is merited. Drivers and guides appreciate tips of Rs50-100 a day.
Language:--
Over 550 million people speak Hindi, which is India’s official language; though in some areas, particularly the south, English can prove to be more useful. When using the latter,
Roll the ‘r’ in exaggerated fashion. The ‘a’ in Hindi is long, the ‘I’ as in me’.
1.Hello/goodbye
Namaste (to a Hindu: while saying this, hold
Your palms together at chest level)
Aslam alequm (to a Muslim)
2.Yes/no
Ji han/ Ji nahin
3.That’s all right
Koi bat nahin/Thik hai
4.What’s your name?
Apka nam kya hai?
5.My name is…
Mera nam …hai
6.Do you speak English?
Ap ko angrezi ati hai?
7.I don’t understand
Samaj nahin aya
8.What is this?
Yeh kya hai?
9.How much is this?
Iska kya dam hai?
10.Where is …?
….kahan hai?
11.How far?
Kitna dur?
12.Which is the jaipur bus/train?
Jaipur ka bas/ train kahan hai?
13.When does the jaipur bus leave?
Jaipur bas kab jaegi?
14.Morning/afternoon
suba/dopahar
15.Evening/night
Sham/Rat
16.Straight on
Sidha
17.Wait
Thero
18.Stop
Ruko
19.A room/bathroom
Kamra/bathroom
20.Fan/air-conditioning
Pankha/air-conditioning
21.Clean sheets/blanket
Saf chadaren/kambal
22.Laundry –man
Dhobi-wallah
23.The menu please
Menu dikhaiye
24.The bill please
Bill dijiye
1------EK
2------DO
3------TIN
4------CHAR
5------PAANCH
6------CHHAI
7------SAAT
8------AATH
9------NAU
10------DUS
11------GYARAH
12------BARAH
13------TERAH
14------CHAUDAH
15------PANDRAH
16------SOLAH
17------SATRAH
18------ATHARAH
19------UNNIS
20------BIS
100/200------SAU/DO SAU
1000/2000------HAZAR/DOHAZAR
100000------LAKH
(i)Tea
Chai
(ii)Chicken
Murga
(iii)Prawns/fish
jhinga/macchli
(iv)Mutton
gosht
(v)Diced curd
panir
(vi)Potato
aloo
(vii)Boiled rice
bhat/sada chawal
(viii)Seasoned fried rice
pulau
(ix)Lentils/with garlic
dal/tarka dal
(x)Unleavened bread
roti/chapatti
(xi)Leavened bread
nan
(xii)Deep-fried bread puff
puri
(xiii)Curd/youghurt
dahi
(xiv)Scrambled eggs
keema
(xv)Cauliflower
gobi
(xvi)Chickpeas
chana/chana
(xvii)Spinach
sag
(xviii)Okra/ladies’ fingers
bhindi
(xix)Onions
piaz
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