Simplicity is the key word when it boils down to eating and drinking for the Harayanavis, essentially living in rural areas. The 2-meal a day routine is followed in rural areas with the afternoon hunger pangs being put to rest in the fields.
That’s for the villagers; they don’t eat breakfast and go straight to lunch which consists of loaves made from flour (either bajra, wheat or gram) with salt and enough green chillies to put anyone else on fire. The evening meal – normally after a hefty drinking bout for the men – is another simple affair ofkhichri (porridge) of bajra and moong or rice.
In urban areas it’s a slightly different story. Breakfast is a common feature, especially for working people. Earlier bajra and bejhar (gram and barley mixture) flour was being used but now wheat is more popular. Famous Saag (a veggie preparation) is common as is milk, curd and buttermilk. The afternoon meal is usually a simple affair yet again, but at night the menu can be very varied with meat and vegetables sitting side by side.