Haryana | Recipes | Chef Sanjeev Kapoor

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Just like the people of Haryana, who are simple, robust and inextricably linked to the land, so is the cuisine. Food in Haryana mostly follows the three main basics – those are wholesome, fresh and prepared with little or no fuss at all. The intention with which the Haryanvi food is prepared is all pure – that the consumer should relish every part of the food.

Foodwise, Haryana is also called the ‘land of rotis’ as the inhabitants just cannot live without steaming hot and delicious as well as nutritious rotis.. Some of the common rotis are made from atta (wheat flour) and bajra (pearl millet) flour, are not only delectable but high on nutrition and health factors as well. Gochini atta made from a combination of wheat and gram flour is another option available for the rotis of Haryana.

The typical rural Haryanvis will not eat a breakfast and would directly opt for a lunch that will consist of rotis made from bajra, wheat or gram flours, salt and enough of green chillies. Men, after a hefty drinking session, would just settle for a simple khichri of bajra, moong or rice for dinner.

The urban households have a different scenario when it comes to eating the meals. Beginning the day with a proper breakfast consisting of paranthas made of a variety of vegetables with accompaniments like curds and pickles, is very common especially among the working class. Lunch is usually simple and not that elaborate with saag (vegetables) to go with rotis or rice. Dinners again can have varied menus consisting of meat and vegetables alongwith the accompaniments.

Milk and milk products reign over the land of Haryana and as there is no dearth of it, there is a regular usage of ghee (clarified butter) and butter at local homes and the everyday diets. Homemade butter is popularly known as tindi ghee or nooni ghee and most of the homes daily churn out fresh ghee. When a girl becomes a mother, it is customary for her family to give gifts made from ghee, gond (edible gum), laddoos (sweets made of gram flour) and dry fruits. Yogurt based cooling beverages like buttermilk and lassis are very common alongwith tea in the entire region of Haryana. One of the most common drinks is the thandai that is a milk-based sweet drink and popularly known as Kachi lassi.

Some of the dishes that are relished during special occasions and otherwise as well are given here for you to enjoy.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.