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.

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 :

- Kachri Ki Sabzi
- Singri Ki Sabzi
- Hara Dhania Cholia
- Methi Gajjar
- Kadhi Pakora
- Mixed Dal
- Khichri
- Bathua Raita
- Tamatar Chutney
- Besan Masala Roti-Makhan
- Bajra Aloo Roti-Makhan
- Bhura Roti-Ghee
- Mithe Chawal
- Kheer
- Churma
- Malpuas