Famous 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.
Thats for the villagers; they dont 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 ofkhichri
(porridge) of bajra and moong or rice.
In urban areas its 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. Famous 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.
¤ Eating Joints
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 dont depend on that if you have a weak stomach.
Frequented by truckers and cabbies, you can also find the brat pack
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.