Home Regions Asia India Haryana

Haryana

Haryana, in northern India, is a landlocked state encircling Delhi on three sides, known for its fertile plains, ancient history tied to the Mahabharata, and Gurugram’s gleaming skyscrapers as a tech and corporate hub. Chandigarh, its shared capital with Punjab, reflects modernist design, while rural Haryana thrives on wheat, rice, and dairy—earning it a “milk and butter” reputation. Its Jat culture shines in wrestling and folk dances like Ghoomar. Haryana blends agrarian roots with urban ambition.

Haryana

Featured Dishes from Haryana

Akuri

Akuri

Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked. The main flavouring is fried onions and the spices used are ginger, coriander, chopped chilis, and black pepper. Akuri is traditionally eaten with pav or double roti . A less common version of akuri is bharuchi akuri, which contains nuts and dry fruits like cashews, almonds and raisins in addition to the other spices. This dish supposedly originated from the city of Bharuch in Gujarat, hence the name.

Aloo poha

Aloo poha

Flattened rice mixed with potatoes, chili peppers, spices

Amritsari kulcha

Amritsari kulcha

Potato-filled flatbread

Bedmi

Bedmi

Savory fried black lentil flatbread

Besan chilla

Besan chilla

Savory bread or pancake using chickpea flour, herbs, vegetables, chili peppers, curd, spices

Bun maska

Bun maska

Soft buns, may contain candied fruit, traditionally topped with butter, whipped cream

Halwa poori

Halwa poori

Deep-fried flatbread served with sweet halwa confections

Masala idli

Masala idli

Rice cakes, cut into pieces and stir fried with a gravy made with onions, tomatoes, chili peppers and spices

Missi roti

Missi roti

Spiced gram flour flatbread, serve with butter, curry, pickles

Neer dosa

Neer dosa

Neer dose, literally meaning water dosa in Tulu is a crêpe prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu in India and a part of Mangalorean cuisine. Neer is the word for water in Tulu.

Tomato dosa

Tomato dosa

Flatbread made with tomato puree, rice, urad dal, chili peppers, spices

Alsi pinni

Alsi pinni

Pinni is a type of Punjabi and North Indian cuisine dish that is eaten mostly in winters. It is served as a dessert and is made from desi ghee, wheat flour, jaggery and almonds. Raisins may also be used. Urad dal pinni is a variety of pinni. Pinni is also a general term for desserts or sweets prepared in a round shape.

Badam halwa

Badam halwa

A sweet pudding made with ground almonds, sugar, ghee, cardamom and saffron

Bal mithai

Bal mithai

Bal mithai is a brown chocolate-like fudge, made with roasted khoya and coated with white balls made of sugar coated roasted poppy seeds. It is a popular sweet from Kumaon, India. Bal mithai originated in Kumaon. It was an invention of locals of Lal Bazaar, Almora, in the early twentieth century. Scholars believe that bal mithai initially must have been the name of the prime offering to the Sun God.

Boondi laddu

Boondi laddu

Fried balls of sweetened gram flour

Chawal ki kheer

Chawal ki kheer

Kheer, also known as payasam or payesh, is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli , sago or tapioca (sabudana). In Southern India, it is known as payasam and it is made in various ways. The most popular versions are the ones made with rice and vermicelli (semiya).

Churma

Churma

Churma is a popular Rajasthani, Bihari, Uttar Pradeshi, Haryanvi, and Awadhi delicacy from India. In Punjab, the dish is called churi. It is coarsely ground wheat, crushed and cooked with ghee and sugar. In Haryana, churma is made by mashing up roti in ghee and jaggery. It is not served with ghee, especially as a diet for the wrestlers sparring in the dangal of akharas. It is usually served either with a tall glass of warm milk, lassi, or with sour kadhi.

Daulat ki chaat

Daulat ki chaat

Dessert made with condensed milk foam

Ghevar

Ghevar

Ghevar or Ghewar is a disc-shaped Rajasthani sweet with a honeycomb-like texture, made from ghee, maida, and sugar syrup. It is traditionally associated with the month of Shraavana and the festivals of Teej and Raksha Bandhan. It is a part of Rajasthani tradition and is gifted to newly married daughter on Sinjara, the day preceding Gangaur and Teej. It is also one of the Chhapan Bhog served to the Lord Krishna. Besides Rajasthan, it is also famous in the adjoining states of Haryana, Delhi, Gujarat, Uttar Pradesh, and Madhya Pradesh. Ghevar is savoured by masterchef Sanjeev Kapoor, too. Ghevar made its way into the coveted MasterChef Australia when Depinder Chhibber served the sweet in audition round of Season 13.

Gujia

Gujia

Gujhia, also known as Gughara, Pedakiya, Purukiya, Karanji, Kajjikayalu, Somas, and Karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent. The earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried. The preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. Shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture. This delicacy is made by mixing suji with maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids, also called mawa), powdered sugar, coconut and dried fruits like Raisins, crushed Almonds, Walnuts, Cashews, Pistachios. The dumplings are then fried in ghee to give it a crispy texture.

Haryanvi pancake

Haryanvi pancake

Sweet pancakes, serve with dried fruit

Kheer kadam

Kheer kadam

Ball-shaped sweet made with milk, saffron, khoya, paneer and sugar

Lauki halwa

Lauki halwa

Bottle gourd or opo squash sweet

Makhana kheer

Makhana kheer

A sweet porridge made with lotus seeds (fox nuts), cardamom, dried fruit

Malai peda

Malai peda

Fudge-like sweets made from dried whole milk (powdered milk)

Mathura peda

Mathura peda

Mathura peda is an Indian sweet dish that originated from Mathura in Uttar Pradesh, India. In Central India, sweets prepared from mawa are very popular and the peda is also a mawa sweet variety. Mathura peda is so famous in India that the term is often used in aphorism like Mathura ka peda au Chhattisgarh ka kheda means "(famous are) the peda sweet of Mathura and helmet in Chhattisgarh." Mathura acts as a brand name for peda sweet. While visiting Mathura, Mathura ke pede, Meva vati peda and export quality special peda are common souvenirs popular with visiting tourists. Mathura peda is also popular outside India, where it is often sold at Indian sweet shops. Mathura peda’s regional popularity has likened it to other popular regional sweets such as Agra Peda and Mysore Pak.

Mawa barfi

Mawa barfi

Fudge-like confection made with milk solids and sugar

Meethe chawal

Sweetened rice dish

Moong dal halwa

Moong dal halwa

A sweet yellow lentil dish with saffron, cardamom and ghee

Paneer jalebi

Paneer jalebi

Jalebi made with fresh paneer (cottage cheese)

Petha

Petha

Petha is a translucent soft candy from the Indian subcontinent made from ash gourd or white pumpkin. It is simply called petha in Hindi and Urdu. Ash gourds, commonly referred to as white pumpkins, are a vegetable with a pale-green exterior and white, heavily seeded, savoury inside that is used to make petha. The gourd is sliced into bite-sized pieces and then cured for a few hours in a solution of Calcium Hydroxide, locally known as Choona or Soon. After removing the gourd pieces from the Choona solution, they're boiled until soft, and then soaked in sugar syrup. The final candy has a sugar-crisp exterior and an almost moist, sticky interior with a firm, crunchy, and almost crystalline texture.

Pinni

Pinni

Pinni is a type of Punjabi and North Indian cuisine dish that is eaten mostly in winters. It is served as a dessert and is made from desi ghee, wheat flour, jaggery and almonds. Raisins may also be used. Urad dal pinni is a variety of pinni. Pinni is also a general term for desserts or sweets prepared in a round shape.

Til ki barfi

Til ki barfi

Fudge-like sweet with sesame seeds

Zarda

Zarda

Zarda is a traditional boiled sweet rice dish, native to the Indian subcontinent, made with saffron, milk and sugar, and flavoured with cardamom, raisins, pistachios or almonds. The name 'zarda' comes from Persian word 'zard' زرد meaning 'yellow', because the food coloring added to the rice gives it a yellow color. Zarda is typically served after a meal. In the Indian subcontinent, zarda was and still remains a popular dessert on special occasions such as weddings. It is quite similar to sholezard, a traditional Iranian dessert, and zerde, a traditional Turkish dessert. Often in Pakistan, instead of yellow food coloring, multiple food colorings are added so the rice grains are of multiple colors. Additionally, khoya, candied fruits (murabba) and nuts are an essential part of zarda made at auspicious occasions. There also is a popular use of raisins, and other dried fruits to dish.

Chaas

Chaas

Chaas is a curd-based drink popular across the Indian subcontinent. In Magahi (Magahi Language) and Bundeli, it is called Mattha. In Rajasthani it is called ghol, in Odia it is called Ghol/Chaash, moru in Tamil and Malayalam, taak in Marathi, majjiga in Telugu, majjige in Kannada, ale (pronounced a-lay) in Tulu and ghol in Bengali. In Indian English, it is often referred to as buttermilk. The name Chaas or Chaach is derived from Sanskrit word Chacchika (छच्छिका), meaning churned yogurt from which butter has been removed. Chaas is made by churning yogurt (curds/dahi) and cold water together in a pot, using a hand-held instrument called madhani (whipper). This can be consumed plain or seasoned with a variety of spices or made sweet (and then known as Lassi). Chaas can be made from fresh yogurt, and the natural flavour of such chaas is mildly sweet.[citation needed]

Kachi lassi

A drink made with sweetened milk and rose syrup

Lassi

Lassi

Lassi is a yogurt–based beverage with a smoothie-like consistency. It has been called "the most popular and traditional yogurt-based drink" in India. It has also been described as the form in which yogurt "is most cherished and unbeatably popular in [...] Punjab", its "best-loved summer drink", and "the air conditioner of the Punjab".

Milk

Milk

Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies and immune-modulating components that strengthen the immune system against many diseases. The US CDC agency recommends that children over the age of 12 months (the minimum age to stop giving breast milk or formula) should have two servings of dairy (milk) products a day, and more than six billion people worldwide consume milk and milk products. As an agricultural product, dairy milk is collected from farm animals, mostly cattle. In 2011, dairy farms produced around 730 million tonnes (800 million short tons) of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder. New Zealand, Germany, and the Netherlands are the largest exporters of milk products. Between 750 and 900 million people live in dairy-farming households.

Aloo capsicum

Aloo capsicum

Stir fried potato and bell pepper curry, a dry curry

Aloo kachori

Aloo kachori

Flatbread stuffed with potatoes and spices

Aloo methi

Aloo methi

Potatoes with fenugreek leaves

Arhar dal

Arhar dal

Pigeon pea curry

Bajre ki khichdi

Bajre ki khichdi

Pearl millet porridge, made with lentils, vegetables, herbs, spices

Bharwa karela

Bharwa karela

Stuffed bitter gourd, filled with spices, herbs, onion

Bharwan tinda

Bharwan tinda

Stuffed apple gourd

Chichinda

Trichosanthes cucumerina is a tropical or subtropical vine. Its variety T. cucumerina var. anguina raised for its strikingly long fruit. In Asia, it is eaten immature as a vegetable much like the summer squash and in Africa, the reddish pulp of mature snake gourd is used as an economical substitute for tomato. Common names for the cultivated variety include snake gourd[note 1], serpent gourd, chichinda padwal and Snake Tomato. Trichosanthes cucumerina is found in the wild across much of South and Southeast Asia, including India, Bangladesh, Nepal, Pakistan, Sri Lanka, Indonesia, Malaysia, Myanmar and southern China (Guangxi and Yunnan). It is also regarded as native in northern Australia. and naturalized in Florida, parts of Africa and on various islands in the Indian and Pacific Oceans.

Chicken changezi

Chicken changezi

Mildly spicy chicken curry with yogurt, tomatoes, garlic and onions

Chicken Chettinad

Chicken Chettinad

Chicken Chettinad or Chettinad chicken is a classic Indian recipe, from the cuisine of Chettinad in Tamil Nadu, India. It consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and sesame oil. It is served hot and garnished with coriander leaves, accompanied with boiled rice or paratha.

Chicken kali mirch

Chicken kali mirch

Black pepper chicken curry

Dahi aloo

Dahi aloo

Potatoes in a yogurt or curd curry

Dahi chicken

Dahi chicken

Chicken in yogurt- or curd-based curry

Dal bukhara

Dal bukhara

Creamy black lentil curry

Dodkyacha bhaat

Dodkyacha bhaat

Rice with ridge gourd

Gajar methi ki sabzi

Gajar methi ki sabzi

Stir fried fenugreek and carrots

Garlic rice

Garlic rice

Sinangag , also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic, rock salt, black pepper and sometimes chopped scallions. The rice grains are ideally loose and not stuck together. It is rarely eaten on its own, but is usually paired with a "dry" meat dish such as tocino (bacon), longganisa (sausage), tapa (dried or cured meat), Spam, or daing (dried fish), as well as the addition of scrambled or fried eggs. Unlike other types of fried rice, it does not normally use ingredients other than garlic, in order not to overwhelm the flavour of the main dish. In the Visayas regions of the Philippines, sinangag was traditionally seasoned with asín tibuok.

Gatte ki sabji

Gram flour dumplings in curry

Green moong dal

Green moong dal

Green lentil curry

Hara dhaniya cholia

Hara dhaniya cholia

Cilantro and green chickpea curry

Kadai paneer

Kadai paneer

Paneer cheese curry

Kadhi chawal

Kadhi chawal

Kadhi chawal is a popular dish originating from India. Kadhi is prepared by mixing Curd, Besan (Chickpea Flour) and different spices. It is served with boiled rice and is very popular in Northern and Western states of India. It usually has a thick consistency and contains fritters (Pakora). Kadhi in Gujarat & Maharashtra is savoury & sometimes does not have any fritters. Fritters for Kadhi also have several varieties, they are prepared with onions, potato, spinach, etc.

Laal maans

Laal maans

Laal maas is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies. This dish typically is very hot and rich in garlic. The gravy may be thick or liquid and is eaten with chapatis made out of wheat (usually eaten in summers) or bajra (a millet grown in Rajasthan and eaten in the winter months). Chef Bulai Swain said that: "Traditionally, laal maans was made with wild game meat (jungli maans), such as boar or deer and chillies were used to veil the gamy odour of the meat. It was a favourite among the royalties. While the spicy flavour is remained intact now, the meat used is tender mutton."

Lauki chana dal

Lauki chana dal

Bottle gourd and lentil curry

Mango dal

Mango dal

Curry with unripe mango lentils, spices, chili peppers

Matar masala

Matar masala

Green peas curry

Matar mushroom

Matar mushroom

Mushroom curry with green peas, onons, tomatoes, spices

Mix dal

Mix dal

Curry made with several different pulses such as chana dal, toor dal, masoor dal, moong dal, urad dal, serve with jeera rice, flatbread

Paneer lababdar

Paneer lababdar

Paneer cheese curry with cashews, onions, tomatoes, chili peppers, spices

Pindi chole

Pindi chole

Spicy chickpea curry

Sindhi kadhi

Sindhi kadhi

Vegetables in yogurt curry

Suran ki sabji

Suran ki sabji

Suran ki sabji, also known as yam curry, is a flavorful Indian dish made with boiled yam cooked in a spicy mustard onion tomato gravy. It is often served with rice, pooris, or parathas and is popular during festivals like Diwali.

Urad dal rice

Urad dal rice

Rice with black lentils, coconut and spices

Aam ki launji

Side, Snack, Appetizer

Aam ki launji

Green mango chutney, pickle or relish

Aloo bonda

Side, Snack, Appetizer

Aloo bonda

Batata vada is a popular vegetarian fast food dish from the Indian state of Maharashtra. The dish consists of a mashed potato patty coated with chickpea flour, which is then deep-fried and served hot with chutney. The vada is typically around two or three inches in diameter. Across different regions of India, this dish is also known as aloo bonda, aloo vada, batata bonda, potato bonda and potato vada. Although Maharashtrian in origin, batata vada has gained popularity in the rest of India as well.

Aloo poha

Side, Snack, Appetizer

Aloo poha

Flattened rice mixed with potatoes, chili peppers, spices

Amrood chutney

Side, Snack, Appetizer

Amrood chutney

Bajra aloo roti

Side, Snack, Appetizer

Bajra aloo roti

Millet, potato and vegetable flatbread, serve hot with butter

Bajra roti

Side, Snack, Appetizer

Bajra roti

Flatbread made with pearl millet flour

Bajre ki roti

Side, Snack, Appetizer

Bajre ki roti

Millet flour flatbread, serve with papaya chutney, garlic chutney

Banganapalli

Side, Snack, Appetizer

Banganapalli

Banganapalle mangoes is a mango variety produced in Banganapalle of Nandyal District in the Indian state of Andhra Pradesh. It alone occupies 70% percent of total mango cultivable area of the state and was first introduced by the farmers of Banaganapalli. It was registered as one of the geographical indication from Andhra Pradesh on 3 May 2017, under horticultural products by Geographical Indication Registry. It is also grown in the other parts of India and Pakistan. The fruit is described as obliquely oval in shape, around 20cm in length, with yellow flesh and a thin, smooth yellow skin. The flesh is of a firm, meaty texture and is sweet and lacks fibre. The cultivar is the most sought after in Andhra Pradesh. It is a very late-season variety that is good for canning. This cultivar is a source of vitamin A & C and is also called king of Mangoes. It is also known as Banganapalli as it is cultivated plenty in and around Banaganapalle village of Andhra Pradesh. Benishan, Chappatai, Safeda (Delhi, UP and other northern states), Badam Aam (Rajasthan, MP, Malwa, Mewar and other areas of Central India) are some other names.

Side, Snack, Appetizer

Bathua raita

Bathua greens and curd with spices

Bedmi

Side, Snack, Appetizer

Bedmi

Savory fried black lentil flatbread

Besan chilla

Side, Snack, Appetizer

Besan chilla

Savory bread or pancake using chickpea flour, herbs, vegetables, chili peppers, curd, spices

Besan masala roti

Side, Snack, Appetizer

Besan masala roti

Spicy chickpea and wheat flour flatbread

Bun maska

Side, Snack, Appetizer

Bun maska

Soft buns, may contain candied fruit, traditionally topped with butter, whipped cream

Chole kulche

Side, Snack, Appetizer

Chole kulche

White pea curry served with kulche flatbread (wheat flour flatbread)

Churma

Side, Snack, Appetizer

Churma

Churma is a popular Rajasthani, Bihari, Uttar Pradeshi, Haryanvi, and Awadhi delicacy from India. In Punjab, the dish is called churi. It is coarsely ground wheat, crushed and cooked with ghee and sugar. In Haryana, churma is made by mashing up roti in ghee and jaggery. It is not served with ghee, especially as a diet for the wrestlers sparring in the dangal of akharas. It is usually served either with a tall glass of warm milk, lassi, or with sour kadhi.

Chutney powder

Side, Snack, Appetizer

Chutney powder

Spiced lentil powder, made with chili peppers, coconut, curry leaves, peanuts, jaggery, tamarind, flax seeds, used to season many dishes such as rice, chaklis, idli, dosa

Dahi bhalla

Side, Snack, Appetizer

Dahi bhalla

Dahi vada or Dahi Bada is a type of chaat originating from the Indian subcontinent. It is prepared by soaking vadas (fried lentil balls) in thick dahi (curd). Dahi vada is also known as "dahi vade" (दही वडे) in Marathi, dahi barey/dahi balley (دہی بھلے/دہی بڑے) in Urdu, dahi bada/dahi vada (बड़ा बड़ा/दही वड़ा) in Hindi, dahi bhalla (دہی بھلا/ਦਹੀ ਭੱਲਾ) in Punjabi, thayir vadai(தயிர் வடை) in Tamil, thairu vada(തൈര് വട) in Malayalam, perugu vada in Telugu, mosaru vade(ಮೊಸರು ವಡೆ) in Kannada, dahi bara (ଦହି ବରା) in Odia and doi bora (দই বড়া) in Bengali.

Gobhi shalgam gajaar achar

Side, Snack, Appetizer

Gobhi shalgam gajaar achar

Pickled cauliflower, turnips and carrots

Kachri ki chutney

Side, Snack, Appetizer

Kachri ki chutney

Wild cucumber chutney

Kachri ki sabzi

Side, Snack, Appetizer

Kachri ki sabzi

Stir fried wild cucumber and spices

Kathi roll

Side, Snack, Appetizer

Kathi roll

A kati roll is a street-food dish originating from Kolkata, West Bengal, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kati roll. In native Bengali, the word kati roughly translates to 'stick', referring to how they were originally made. In Bengal though, the delicacy is simply known as roll. Kati rolls normally contain coriander chutney, egg, and chicken but the types may vary. Internationally, specifically in parts of Canada and the United States, the kathi roll has become a popular fast food found in Indian take-out restaurants. The kati roll is said to have started its life in the Nizam Restaurant in Kolkata, a popular Mughlai eatery founded in 1932 by one Raza Hassan Saheb. There are many stories about how exactly the roll got started. Some suggest that hurried office commuters wanted something quick and portable to eat; some mention British babus who were too fastidious to make kabab. The most likely origin is probably more mundane, but in any case someone decided to roll things up at some point. Nizam enjoyed a virtual monopoly over this method of serving kababs for decades, but it eventually became commonplace in Kolkata and later spread elsewhere.

Kurkuri bhindi

Side, Snack, Appetizer

Kurkuri bhindi

Bhindi Fry is stir-fried okra (ladies' finger) that is slit and stuffed with spice mix such as garam masala and other locally available ground spices. This dish is stir-fried or sautéed slightly, which is distinct from batter-fried okra, which involves deep frying.

Lachha paratha

Side, Snack, Appetizer

Lachha paratha

Layered flatbread

Lahsun ki chutney

Side, Snack, Appetizer

Lahsun ki chutney

Spicy garlic chutney with tomatoes, chilies and spices

Mangodi

Side, Snack, Appetizer

Mangodi

Sandige , Vadam or Vethal is a fried snack, originating from the Indian subcontinent, popular in the south Indian states of Karnataka, Andhra Pradesh and Tamil Nadu. It is also served as an accompaniment with meals. Sandige is prepared by making a gruel out of one of the main ingredients, either rice, wheat or sago, which is then spiced up with asafoetida, green chili paste and salt. The warm vadam gruel is poured out in small portions with a spoon onto a plastic sheet or a large clean cloth and sun-dried for a couple of days. To make aralu sandige and avalakki sandige, the main ingredients are added to the gruel and made into balls and sun-dried. Peni and avalakki sandige are made using chakli molds and extruders.

Masala idli

Side, Snack, Appetizer

Masala idli

Rice cakes, cut into pieces and stir fried with a gravy made with onions, tomatoes, chili peppers and spices

Missi roti

Side, Snack, Appetizer

Missi roti

Spiced gram flour flatbread, serve with butter, curry, pickles

Naivedhya

Side, Snack, Appetizer

Naivedhya

Prasāda , prasad or prasadam is a religious offering in Hinduism. Most often Prasada is vegetarian food especially cooked for devotees after praise and thanksgiving to a god. Mahaprasada (also called bhandarā), is the consecrated food offered to the deity in a Hindu temple which is then distributed and partaken by all the devotees regardless of any orientation. Prasada is closely linked to the term naivedya, also spelt naivedhya, naibedya or naived(h)yam. The food offered to the deity is called naivedya, while the sacred food sanctified and returned by the deity as a blessing is called prasada.[citation needed]

1
2
Next