Things To Do in
Varanasi

Darshan at one of the 12 Jyotirlingas — the most sacred Shiva temple in the world, recently rebuilt in a grand corridor complex with stunning Rajasthani pink stone architecture.

The spectacular evening aarti with fire, flowers and chants — performed every sunset by 7 priests simultaneously. A transcendent experience that leaves every visitor deeply moved.

The magical early-morning awakening of the ghats — classical music, yoga on the river, priests performing rituals in the first rays of sunlight. A profoundly peaceful experience.

The sacred burning ghat where cremations have continued uninterrupted for 3,000+ years. A profound reminder of the cycle of life and liberation — believed to be the holiest place to attain moksha.

Goddess of food and nourishment — one of the most revered temples in Varanasi, adjacent to the Kashi Vishwanath corridor. The deity is adorned with gold and silver ornaments during festivals.

The ghat where saint Tulsidas wrote the Ramcharitmanas; nearby Sankat Mochan Hanuman Temple is a must-visit for Hanuman devotees — especially on Saturday mornings when the bhajans are extraordinary.

Row slowly past all 84 ghats at dawn — mist rising from the river, pilgrims bathing, temples reflecting in the water. Varanasi's most iconic experience that every visitor must do.

Float on the sacred river as the ghats light up at dusk — diyas on the water, aarti smoke drifting across, the city glowing gold against the darkening sky. A deeply romantic and spiritual experience.

On Kartik Purnima, 10 lakh diyas illuminate every ghat simultaneously — watching it from a boat on the Ganga is the most breathtaking sight in India. Gods are said to descend to earth on this night.

The southernmost major ghat where the Assi river meets the Ganga — popular with sadhus, students and international visitors for morning yoga and aarti. The most photogenic ghat at sunrise.

The second cremation ghat in Varanasi — historically older than Manikarnika, with a solar-powered electric crematorium alongside the traditional pyres. Named after the legendary truthful king Harishchandra.

Just 10 km from Varanasi — where Gautam Buddha gave his first sermon after enlightenment. Dhamek Stupa, Mulagandhakuti Vihara and the famous Sarnath Museum with the original Ashoka Lion Capital (India's national emblem).

A 17th-century sandstone fort across the Ganga housing a remarkable museum of vintage cars, arms, palanquins and royal artefacts of the Maharaja of Benares. The fort is still home to the royal family.

One of Asia's largest universities — a sprawling campus with the stunning Vishwanath (Birla) Temple at its centre and the Bharat Kala Bhavan museum with rare miniature paintings and ancient textiles.

35 km from Varanasi — an imposing fort on the Ganga used by Humayun, Sher Shah Suri and the British East India Company. Stunning views of the Ganga from the battlements at sunset.

Built by Aurangzeb on the foundations of the original Beni Madhav ki Dargah, combining Mughal and Hindu architectural elements — standing at the highest point of Panchganga Ghat with extraordinary views.

The legendary breakfast of Varanasi — crispy kachoris with spiced potato sabzi and jalebi. Kachori Gali near Vishwanath temple has been serving this dish for over 100 years, opening from 6 AM.

Banarasi Paan is not merely a post-meal digestive — it is a living cultural institution that has defined Varanasi's identity for over four centuries. Every evening in the narrow lanes of Godowlia, Vishwanath Gali, and Bangali Tola, skilled paan-wallahs (betel leaf artisans) transform a simple green leaf into an experience that engages all five senses at once. <h3>What Makes Banarasi Paan Different from Other Paan?</h3> Unlike paan found elsewhere in India, the Banarasi variety uses the prized Magahi betel leaf grown in the Magadh region of Bihar — thicker, fragrant, and less astringent than ordinary betel leaves. The leaf is carefully cleaned, softened and coated with chuna (slaked lime) in precise amounts before the filling is added. A master paan-wallah in Varanasi may offer 40 to 80 varieties, but the hallmark of a true Banarasi paan is the combination of: rose-petal gulkand (slow-cooked rose jam), saunf (fennel seeds), mukhwas mixture, silver varq, meethi supari (sweetened areca nut), kesar (saffron), cardamom, cloves, and in the sweet meetha variety, a generous dollop of sweet chutney. The paan is folded into a perfect triangle and pinned with a clove, ready to be popped whole into the mouth. <h3>Types of Banarasi Paan – Which One Should You Try?</h3> Meetha Paan (Sweet Paan) — the most popular tourist variety, loaded with gulkand, tutti-frutti, silver varq and kesar. Sweet, fragrant, and completely non-intoxicating. This is what most first-time visitors try. Sada Paan — a minimalist preparation with just chuna, supari and a few spices. Locals prefer this as an everyday mouth freshener after meals. Saada Meetha — a balance between sweet and plain, with moderate gulkand and minimal sweeteners. Fire Paan (Flaming Paan) — a theatrical variant where camphor is burned on the paan as it is placed in the mouth. Completely safe when done by an expert. Makes for a spectacular photo. Chocolate Paan — a modern innovation that layers Belgian chocolate inside a sweet paan — popular with younger visitors. Mango Paan, Strawberry Paan, Pan Ice Cream — seasonal and innovative varieties available at premium paan shops near Assi Ghat and Godowlia. <h3>Banarasi Paan's 400-Year Cultural Heritage</h3> Paan culture in Varanasi is documented in Sanskrit texts from the Mughal era. The city's paan-wallahs trace their lineage back generations — families who have prepared paan at the same spot for 100, 150, even 200 years. In the Banarasi tradition, offering paan to a guest is an act of the highest hospitality, equal to offering food or shelter. During festivals like Dev Diwali, Holi and Diwali, paan consumption in Varanasi spikes dramatically — special seasonal fillings using fresh rose petals, mango pulp, or jaggery are offered only during these periods. <h3>Health Benefits of Banarasi Paan Ingredients</h3> Despite its indulgent reputation, many ingredients in Banarasi paan have Ayurvedic significance: betel leaf has anti-bacterial and digestive properties; fennel seeds reduce bloating; cardamom aids digestion and freshens breath; gulkand (rose preserve) is cooling and good for acidity; silver varq (edible silver) is considered a tonic in Ayurveda. Note: Traditional Banarasi paan for tourists is always tobacco-free (meetha paan). Avoid any paan containing tobacco (tambaku) or katha (catechu paste) if you are sensitive to stimulants. <h3>Where to Buy the Best Banarasi Paan in Varanasi</h3> The most iconic paan shops in Varanasi are concentrated in two areas: Bangali Tola (near Maidagin): Home to several 100-year-old paan dukaans. The paan here is considered the most authentic in the city by local connoisseurs. Godowlia Chowk: The busiest paan hub in Varanasi, with 20+ shops competing side by side. Great for trying multiple varieties and comparing styles. Assi Ghat Paan Shops: More relaxed setting, popular with the literary and academic crowd from BHU. Excellent evening paan experience with a Ganga view nearby. Kachori Gali: The food street near Vishwanath temple also has excellent paan shops alongside its famous kachori stalls. <h3>How Much Does Banarasi Paan Cost?</h3> A standard meetha Banarasi paan costs ₹15–30. Premium varieties with dry fruits, saffron, silver varq or exotic fillings range from ₹50–200. A fire paan experience is typically ₹30–50. Compared to any souvenir you can buy in Varanasi, paan is the most affordable authentic cultural experience in the city.

A frothy, saffron-and-dew-infused milk dessert available only Oct–Feb — made from morning mist and rose water, churned overnight. Unique to Varanasi and available nowhere else in India.

Varanasi is the world capital of silk weaving — the silk bazaars around Vishwanath Gali and Madanpura have handloom Banarasi sarees made by master weavers using centuries-old techniques on traditional pit looms.

The Varanasi version of pani puri — smaller, crispier, spicier. The "imli water" (tamarind) variant is unique to Varanasi. Best enjoyed at Assi Ghat and Godowlia crossing stalls after the evening aarti.