Haryanvi cuisine is simple, earthy and inextricably linked to the land. In Haryana, the emphasis is on food that is wholesome, fresh. Haryana with its essentially agrarian culture has retained simplicity in its cuisine.

Alsi ki Pinni is a sweet dish made from alsi (flax seed) wheat flour, sugar, nuts and ghee. All the ingredients are used to make a mixture, which is then rolled into balls. This sweet is also healthy as alsi is a rich source of omega 3 and iron.

Alsi ki Pinni is a sweet dish made from alsi (flax seed) wheat flour, sugar, nuts and ghee. All the ingredients are used to make a mixture, which is then rolled into balls. This sweet is also healthy as alsi is a rich source of omega 3 and iron.

Bajra Aloo Roti is prepared just like bajra roti but with mashed potatoes and various spices in it. Onions may also be added to the roti. The rotis are served hot with butter on top of it.alongside raita.

Bajra Aloo Roti is prepared just like bajra roti but with mashed potatoes and various spices in it. Onions may also be added to the roti. The rotis are served hot with butter on top of it.alongside raita.

Hara Dhania Cholia is an authentic dish of Haryana. Choliya or green chana is mixed with other vegetables like onions, carrots, and spices. The dish is a Sabzi and is had along with either rice or roti.

Hara Dhania Cholia is an authentic dish of Haryana. Choliya or green chana is mixed with other vegetables like onions, carrots, and spices. The dish is a Sabzi and is had along with either rice or roti.

Meethe Chawal is a festive favorite in Haryana.Rice is soaked for sometime and then sautéed in ghee along with nuts, cardamoms and sugar, water is added to it, and it is then left to cook in ‘dum’ style to let the flavours develop. Then layer the rice with dry fruits, dates and saffron water or colouring, and just before serving, gulab jal is added for aroma.

Meethe Chawal is a festive favorite in Haryana.Rice is soaked for sometime and then sautéed in ghee along with nuts, cardamoms and sugar, water is added to it, and it is then left to cook in 'dum' style to let the flavours develop. Then layer the rice with dry fruits, dates and saffron water or colouring, and just before serving, gulab jal is added for aroma.