A nourishing and dense millet khichdi, often cooked with moong dal, ghee, and buttermilk. Eaten especially in winter — warming and filling. ¹⁾

A unique winter dish using fresh green chickpeas (cholias) cooked with green coriander, spices, and potatoes. Bright and seasonal! ²⁾

A spiced gram flour flatbread, pan-fried and generously smeared with ghee. Served with fiery garlic chutney — simple yet powerful. ³⁾

Thick, coarse pearl millet rotis stuffed with spiced mashed potatoes, often eaten with fresh white butter or curd. ⁴⁾

A truly local dish made from kachri, a wild melon native to Haryana. Tangy, spicy, and dry — it pairs beautifully with rotis. ⁵⁾

Crushed wheat rotis soaked in ghee and jaggery, often made during harvest festivals or paired with dal and ghee-laden meals. ⁶⁾

Made from dried desert beans or dried singri, cooked with yogurt and spices — a dish that’s common in arid areas of southern Haryana. ⁷⁾

A flavored buttermilk drink loaded with fennel, cardamom, pepper, and rose, thicker than usual lassi and deeply refreshing in summers. ⁸⁾

A sweet-savory dish made from caramelized winter carrots cooked with jaggery, ghee, and a touch of cardamom. Served with roti. ⁹⁾

Sweet rice flavored with cloves, cardamom, saffron, and jaggery, often cooked during festivals or family gatherings. ¹⁰⁾

Made with urad dal, these vadas are soaked in tangy-spiced curd, with minimal garnishes — more rustic than their Delhi counterparts. ¹¹⁾

A yogurt-based side dish using bathua leaves (wild amaranth), tempered lightly and served chilled — great for digestion. ¹²⁾

A tangy gram flour-based yogurt curry, thickened with mustard oil and served with fluffy pakoras and rice or bajra rotis. ¹³⁾

A winter delicacy where wheat flour or semolina is roasted in ghee, and cooked with molten jaggery syrup and dry fruits. ¹⁴⁾

A no-frills favorite: whole wheat roti smeared with desi ghee and crushed jaggery (shakkar). Comfort food at its most traditional and soul-satisfying. ¹⁵⁾