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Haryanvi
cuisine is like the people of Haryana-simple, robust and
inextricably linked to the land. In Haryana, the accent is on
food that is wholesome, fresh and prepared with little or no
fuss at all. Food always evolves out of a certain cultural
context. The simpler the culture or civilization, so too the
cuisine which is uncomplicated and essentially implies
sustenance. However, Haryana with its essentially agrarian
culture, has retained a simplicity in its cuisine.
The
'Land of Rotis' is an apt title for Haryana as people are fond
of eating different kinds of rotis here. Wheat rotis are common
and so are baajre ki roti. In earlier times rotis would be made
from a flour of wheat, gram and barley, a truly nutritious and
healthy combination. Then there is the gochini atta made from
wheat and gram flour. However with the rising price of gram and
barley, people prefer the comparatively cheaper wheat flour, a
loss both in terms of teste and nutrients.
Haryana
is well known for its cattle wealth and can claim to be the home
of the famous Murrah buffalo and the Haryana cow. Little wonder
then that there is an abundance of milk and milk products in
Haryanvi cuisine. People make butter and ghee at home and use
these liberally in their daily diet. Home made butter is called
nooni or tindi ghee and is churned fresh daily in most homes. It
is customary for a gril's family to give her gifts of ghee
clarified butter), gondh (edible gum), laddus (a sweetmeat made
of gram flour) and dry fruits when she becomes a mother.
Buttermilk, chaaj is a favourite drink and is considered very
cooling. Lassi made from yoghurt is another popular drink,
almost a meal in itself. The Haryanvi's love for lassi can be
gauged from the fact that thandai, a sweet, milk based drink is
called kachi lassi in Haryana.
Fresh vegetables are the main stay of Haryanvi cuisine which is
primarily vegetarian. Dals are not consumed daily and vegetables
seasoned lightly are preferred. Tinda, ghia (kind of sweet
gourd) and other seasonal vegetables constitute a major part of
the daily diet in Haryana. On special occasions, pethe ki subji
is made. Bajre ki khichri and raabri, made from a paste of
millet flour cooked and then mixed with lassi are also relished
greatly here. Haryanvis also like teet ka achar or pickle made
from the fruit of the Kair tree. As the fruit is bitter, it is
first crushed and then soaked in brine to remove the bitterness.
Later, spices and oil are added. The pickle is ready to be
consumed after some days.
Some of the famous cuisine of Haryana are :
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