Culinary Traditions and Transitions: Analyzing the Dietary Patterns and Preferences in Haryana

Siddhartha Dey () and Aman Bharadwaj
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Siddhartha Dey: University Institutes of Tourism and Hospitality Management, Chandigarh University, Research Scholar, Assistant Professor
Aman Bharadwaj: University Institutes of Tourism and Hospitality Management, Chandigarh University, Associate Professor

A chapter in Proceedings of the International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2024), 2024, pp 84-96 from Springer

Abstract: Abstract In a bid to decipher the evolving dietary ethos of Haryana amid rapid urbanization, this study investigates the state’s traditional eating patterns. Using semi-structured interviews across 120 households selected via simple random sampling, we scrutinize meal frequencies, spice preferences, dining choices, and popular eateries. Findings indicate a robust adherence to customary, less spicy diets with a clear favoritism towards home-cooked meals despite the burgeoning fast food culture. Predominantly, the Haryanvi diet is characterized by twice-daily meals cooked on conventional chullahs or gas stoves, suggesting a minimal departure from their agrarian legacy. This research provides an acute understanding of the ongoing culinary transition in Haryana, spotlighting the community’s dietary resilience in preserving indigenous food traditions amidst contemporary shifts. The implications resonate with the broader challenge of balancing heritage and modern convenience in today’s gastronomic practices.

Keywords: Food Habits; Haryanvi Cuisine; Spice Preference; Meal Frequency; Culinary Tradition; Modernity (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:spr:advbcp:978-94-6463-437-2_7

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DOI: 10.2991/978-94-6463-437-2_7

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