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Haryana food is the food made by the people residing in the State of Haryana in India. The food consumed here is mostly vegetarian, with a lot of importance given to milk and curd.

Historical and Cultural Influences

With Haryana being one of the wealthiest states in India and rich in cattle population, the Haryana cuisine is rich and includes a lot of dairy products. The name Haryana could essentially mean the abode of Hindu God Vishnu. Since Hinduism is prominent here, the cuisine is also predominantly vegetarian.

Common Ingredients

The common saying Hara-Bhara Haryana, Jit Doodh-Dahi ka Khana says it all. This means that milk and curd are the food in this lush green State. Other common ingredients of Haryana cuisine are rice, wheat, bajra, and fresh vegetables. Ghee and butter are liberally used in most preparations. Spices such as ginger, garlic, red chilli powder, black pepper, cumin seeds, and garam masala are widely used.

Everyday Haryana Food

Rice and rotis are commonly eaten everyday. Rotis are made from wheat, barley, and gram flour. Besan Masala Roti and Bajra Aloo Roti are some roti varieties made in this region. Dishes like kadhi, singri ki sabzi, kadai hara cholia, Methi Gajar, bathua Raita, and tamatar chutney are some everyday Haryana foods.

Kadai hara cholia is made with hara channa, cottage cheese, and spices and is usually served as a spicy side dish. Kadhi is made with gram flour, onion, potato, curd, and spices. It is served with steamed rice. Bathua raita is a side dish made with bathua, curd, and spices and usually served with paratha or rice. Gajar methi is prepared with methi leaves, carrots, tomatoes, and spices.

Curd, lassi, buttermilk, and sherbet are part of everyday Haryana food.

Festival Foods

Mal pua, peda, churma, kheer, raabri, and laddu are some of the sweets made during festivities. Mal pua is a fried sweet made with milk, flour, ghee, and jaggery. The thandai is a milk-based creamy traditional drink, which is also made during festivals.

Food Habits in Rural Haryana

In the rural culture of Haryana, the breakfast is generally missed, with the lunch consisting of loaves made from bajra or gram flour. Kichri, the porridge made from bajra, moong dal, or rice, is a nutritious evening meal of the rural people.

Health Benefits of Harayana Foods

Dairy products, which are being widely used in the Haryana cuisine, are rich in calcium and help in keeping the body cool during hot summer. However, foods made using ghee and butter are cholesterol-rich and may not be good for people suffering from diabetes and heart ailments.