Cuisine of Haryana

Simple Eating Habits
Simplicity is the key word when it boils down to eating and drinking for the Harayanavis, essentially living in rural areas. The 2-meal a day routine is followed in rural areas with the afternoon hunger pangs being put to rest in the fields. That’s for the villagers; they don’t eat breakfast and go straight to lunch which consists of loaves made from flour (either bajra, wheat or gram) with salt and enough green chillies to put anyone else on fire. The evening meal – normally after a hefty drinking bout for the men – is another simple affair of khichri (porridge) of bajra and moong or rice.

In urban areas it’s a slightly different story. Breakfast is a common feature, especially for working people. Earlier bajra and bejhar (gram and barley mixture) flour was being used but now wheat is more popular. Saag (a veggie preparation) is common as is milk, curd and buttermilk. The afternoon meal is usually a simple affair yet again, but at night the menu can be very varied with meat and vegetables sitting side by side.

Dhabas


In Haryana what is perhaps the most common are the roadside dhabas (eating joints). The food is rich and can be excellent at some of these, although don’t depend on that if you have a weak stomach. Frequented by truckers and cabbies, you can also find the brat pack eating here.

Booze Shops
Talking about dhabas being common, you should check out the booze shops. The phrase `one for the road’ is put to shame in Haryana; liquor shops abound here and can be found every 100 yards. For a short time Haryana was made a dry state, and now that the liquor ban has been lifted, people seem to be drinking with a vengeance. You can find anything here – from local hooch to expensive scotch and wines.

Other Beverages
For the teetotallers, lassi (made from curd) and sherbat are a must. Sherbat in India has varied flavours, from slightly sweet to sugar syrup, and so it is in Haryana.