Cuisine of Haryana is traditional, simple and inextricably linked to the land. The people of Haryana are generally adventurous and outgoing inhabitants and believe in “eat well and drink well”. They focus on the preparations that are wholesome, fresh, healthy and nutritious. They prefer zero usage of artificial flavours. Their food is designed both to delight and satisfy. The Haryanvis are predominantly vegetarian.

Staple Food of Haryana
Roti is one of the staple foods of Haryana and people are quite fond of this food item. Owing to this reason, the state is often called as the ‘Land of Rotis’. The rotis that are mostly consumed here are made from wheat and baajra. In the earlier days, people used to make roti from a flour of wheat, gram and barley. The preparation was both nutritious and filling. Then came gochini atta made from wheat and gram flour which is equally nourishing. However, due to the rising price of gram and barley, people of Haryana now prefer the comparatively cheaper wheat flour. The preparation is filling but not nutritious like the rotis of early days.

The people of Haryana sometimes also eat rice with lentils like rajma (kidney beans). Another dish for daily consumption is ‘Bajra Ki Khichri’ which is salty and wholesome millet porridge. It is served with side dishes like ‘Karhi’ (chickpea flour beaten in spiced yoghurt), Bathua-Ka-Raita (green leafy Bathua in delicately spiced yoghurt) and Aloo-ki-Tikiyas (mashed, browned potatoes patties, stuffed with spicy lentils, smothered in sour tamarindchutney). Mixed dal (an unusual combination of mixed, spiced pulses, simmered over a slow fire) is another side dish which is popular among the Haryanvis.

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