Bansi lal liked Khichri,Bhajan Lal Jalebis, Devi Lal Chicken and Manohar lal Gucchi vegetable of Himachal Pardesh.Gucchi gives energy to body and glow on face.

Gustakhi Maaf Haryana-Pawan Kumar Bansal.

Excerpts from ny forthcoming book “Colourful Tales of Haryana’s Leaders” — Theme: Politics, Culture, and Administration in Haryana)
Former Chief Ministers of Haryana have each carried a distinct personal identity—reflected not only in their politics but also in their lifestyles and culinary preferences. While some leaned toward simplicity, others embraced richer tastes.
Chaudhary Bansi Lal, for instance, had a fondness for khichdi, a humble and wholesome dish. In contrast, Chaudhary Devi Lal was known for his hearty appetite and did not shy away from having chicken even at breakfast. Bhajan Lal’s style stood apart—he relished jalebis made in desi ghee from Adampur, often soaking them in milk before eating. Meanwhile, Manohar Lal Khattar is known for serving the prized Himalayan delicacy gucchi (wild mushrooms) to guests, along with his understated yet refined hospitality. His designer jackets, too, have often drawn attention.
Whenever Bansi Lal visited Rohtak, sugar-free biscuits were specially arranged from Lala Shrikishan Das’s residence. He was also particularly fond of rasgullas. On one occasion during a visit to Jind district, he praised the khichdi served to him, only to learn from local MLA Dhajja Ram that it had been prepared at his own home.
An oft-recounted anecdote about Bhajan Lal dates back to his early days in the Congress, when he was consolidating his political position. During a visit by Rajiv Gandhi to Ambala, Bhajan Lal served him milk and jalebi. With a smile, Gandhi remarked, “So, Bhajan Lal ji, this must be the secret behind the glow on your face.” Bhajan Lal promptly replied, “Sir, the glow has little to do with jalebi—as long as I have your blessings, it will remain.”
Manohar Lal Khattar is known to serve his distinguished guests the expensive gucchi vegetable sourced from Himachal Pradesh, often priced between ₹30,000–₹40,000 per kilogram. He himself is comfortable cooking simple meals like khichdi and tea, and is regarded as a modest and gracious host.
Devi Lal’s food stories are equally colorful—he was a connoisseur of robust, traditional fare. Om Prakash Chautala, on the other hand, prefers simple meals accompanied by lassi.
When it comes to reading habits, Bansi Lal had a deep interest in books. Devi Lal was known to read the Urdu newspaper Hind Samachar, while Om Prakash Chautala enjoyed travelling and could read Urdu correspondence himself. Bhupinder Singh Hooda prefers the English daily The Hindu and is fond of black tea.
Hardwari Lal, during his tenure, was known for his inclination toward foreign beverages. As Vice-Chancellor of Maharshi Dayanand University, Rohtak, he would often host his old associate eminent journalist Khushwant Singh, with evenings marked by lively gatherings.
Leaders of an earlier era—such as Banarsi Das Gupta and Master Hukam Singh—were known for their austere lifestyles, favoring simple food and clothing. In winter, Rao Birender Singh was often seen in an achkan. Pandit Bhagwat Dayal Sharma had a liking for kheer, while Chaudhary Nekiram preferred onions in his rustic, traditional style.
Among contemporary leaders, Nayab Saini is known for his simple eating habits, yet he carries a well-groomed and striking personality, marked by a constant smile and an engaging presence.
These anecdotes of Haryana’s leaders go beyond food—they offer glimpses into their personalities, simplicity, wit, and ways of life. There are many more such stories, though, like Gandhi’s proverbial three monkeys, some are perhaps best left untold.