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 of khichri (porridge) of bajra and moong or rice.