Haryana

A rustic and incredibly healthy pearl millet porridge, perfect for cold winter mornings. The secret to a perfect creamy texture is crushing the bajra slightly.

A cooling yet warm-natured raita made with wild spinach (Bathua) that grows abundantly in Haryana winters.

A protein-packed, savory flatbread made by mixing gram flour with wheat flour and aromatic spices. A common breakfast in Haryanvi households.

No khoya, no condensed milk - just pure carrots slow-cooked in full cream milk and desi ghee, the traditional Haryanvi village way.

A vibrant green winter curry made with fresh green chickpeas and a thick paste of coriander and mint.

The ultimate Haryanvi dessert. It is not just a sweet but a meal in itself, traditionally given to wrestlers and athletes for strength.

A thicker, more rustic version of Kadhi compared to the Punjabi style. It uses sour buttermilk and is heavily flavored with garlic and fenugreek.

Sweet pancakes made with whole wheat flour and jaggery. Traditionally made in every Haryanvi home when the first monsoon rain hits.

Kachri is a wild variety of cucumber that grows in the sandy soils of Haryana. This sabzi is tangy, spicy, and very appetizing.

Singri are the dried pods of the Khejri tree. This is a royal yet rustic dry curry often served at Haryanvi weddings.