Most Haryanvis are farmers and except for south Haryana, the rest of the state is rich in vegetables. The adventurous, outgoing, eat well-drink well Haryanvis are predominantly vegetarian. Traditional favorites, besides fresh vegetables, are Bajra Ki Khichri (Salty, wholesome millet porridge) eaten with generous helpings of Ghee or Karhi (chick pea flour beaten in spiced yoghurt). The refreshing Bathua-Ka-Raita (green leafy Bathua in delicately spiced yoghurt) and the lip-smacking Aloo-ki-Tikiyass (mashed, browned potatoes patties, stuffed with spicy lentils, smothered in sour tamarind chutney) are other favorites. Mixed Dals ( an unusual combination of mixed, spiced pulses, simmered over a slow fire) is eaten with hot Ghee. The traditional breads are eaten are Chapatis (millet, corn and whole wheat breads) and poories (puffed, whole wheat breads)

The sweets are not just simple - but simply wonderful. Specialties include the scrumptious Gajar-ka-Halwa (grated carrots simmered in sweetened milk, with almonds scattered about), the extravagant kheer (rice, simmered in thick sweetened milk with plump raisins) and the rich Raabri (wheat flour custard, simmered in sweet butter-milk)

The people of Haryana traditionally eat and enjoy whatever comes their way. Although classically vegetarian, their food is rich and designed to delight and satisfy, rather than dazzle.