Haryana is the land of rotis, skillet breads eaten by themselves or with vegetable or meat dishes. It's also the land of yogurt and of ghee. Indeed, it's the land of many of the dishes we love to eat at Indian restaurants in the US, from dals and pakoras to lassis and butter chicken.
My culinary visit to Haryana was brief but instructive.
Other Indian cuisines I've cooked: Indian,
Anglo-Indian, Assamese, Awadhi, Balti, Bangladeshi, Bengali, Bene Israel, Bodo, Chettinad, Cochin Jewish,
Dogra, Dum Pukht, Garo, Goan, Gujarati, Haryanvi, Hyderabadi, Indo-Chinese
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