North India Cuisine And Its Peculiarity!
It is universal truth that you can eat more varieties of cuisines in India than the rest of the world together. India is a multi-faceted country because of the diversity of culture, traditions, food, festivals, languages, outfits and so on. The delightful Indian recipes as rich and diverse as its civilization have been passed on through generations purely by word of mouth. The range varies from region to region, right from the taste, color, texture to the appearance. Each tiny place of the country has a distinctiveness of its own.
The northern region of India comprises states like Jammu & Kashmir, Himachal Pradesh, Punjab, Haryana, Uttarakhand, Uttar Pradesh, Madhya Pradesh and Delhi.
North Indian Cuisine is chiefly influenced by the Mughal style of cuisine. The Mughal Dynasty spanned over 500 years in India so they contributed a lot to India in variety of cuisine. Since the Mughals were originally from central Asia, the cuisine bears much resemblance to the central Asian style of cooking.
Ample uses of butter based curries and dried fruits and nuts are prominent features of north Indian cuisine. Wheat grows abundantly in northern India which is the reason behind the larger portion of north Indian meal with wheat related cuisine. Different to the southern and Eastern part of India where rice is the chief food, north India lives on Roti, Chappatis, Paratha and Tandoori all made from wheat.
Lots of oil, ghee and butter along with rich spices are used as the medium for cooking which impart the north Indian food a very strong flavor.
Meat also enjoys a superior place in north Indian cuisine. A range of Kebabs and Biriyanis (a tempting infusion of rice and meat) bear the Mughal legacy.
Samosa is maybe the most popular snack in north India. Lassi is another drink made from curd, which has an irresistible taste. Gulab Jamun and Motichur Laddoo are famous sweets in the northern states.
Some fascinating north Indian Non-vegetarian dishes are Reshmi Kabab, Seekh Kabab, and Shammi Kabab, Kashmiri Pulao, Tandoori Chicken and Mutton to name only a few.
List of famous North India Cuisines and its characteristics:
Aloo baingan masala
Gobhi Aloo: Cauliflower with potatoes sauteed with garam masala.
Aloo ki Tikki
Aloo Matar: Potatoes and peas in curry.
Aloo methi: Methi leaves and potatoes nicely flavoured. Potato, fresh Methi leaves.
Aloo shimla mirch
Amriti with Rabdi
Arbi masala: Edoes cooked in onion tomato masala.
Baati: Ghee (Clarified butter). Wheat flour.
Baigan bharta: Eggplant (Baingan) cooked with tomatoes or onions.
Bhatura: Bread. All-purpose flour, Vegetarian
Bhindi Masala: Okra sautéed with onions and tomatoes.
Biryani: Main or side dish. Mixed rice dish, optional spices, optional vegetables, meats or seafood. Can have with plain yogurt.
Chaat: Typical north Indian tadka.
Chapathi: Bread. Whole wheat flour.
Chicken Razala: Bhopali style chicken cooked in a rich gravy with mint.
Chole bhature: Main. Chick peas, assorted spices, wheat flour and yeast for bhatura.
Daal Baati Churma: Rajasthani special.
Daal Puri: Stuffed dal in parathas.
Dal makhani (Kali Dal): Main. A typical type of lentil is used.
Dal: Main. Assorted types of lentils, such as toor, urad, chana, masoor dal.
Dal fry with tadka: Typical north Indian tadka.
Dum Aloo: Potatoes cooked in Curry.
Poha: Specialty from Madhya Pradesh. Common snack in Central part of India. Flattended rice, potato, turmeric.
French bean aloo
Gajar ka Halwa: A sweet dish native to U.P./ Punjab. Carrot, Milk, Ghee, Cashew.
Gajar matar aloo
Hari Mutter ka Nimona (Green pees daal): Typical north Indian tadka.
Kachori: Rajasthani /marwari special.
Kadhi Pakoda: Gram Flour with Yogurt with gramflour fried balls.
Karela Bharta: Bitter gourd/melon.
Katha meetha petha/halwakadoo
Kheer: Rice Cooked with Milk and dry fruits. Milk and Rice, dry Fruits.
Khichdi: Rice cooked with daal and veggies and sauteed.
Kofta: Gram flour balls fried with vegetables. Gram flour, veggies, rolled into balls with gram flour and fried in oil and then cooked with curry.
Lauki ke kofte: Bottle gourd.
Lauki ki subji: Bottle Gourd.
Makki di roti, Sarson Da Saag: Punjabi specialty.
Mathura ke pede
Methi Saag, Chaulai Saab: Veggie leaves sauteed in oil and garlic with little masalas. Cooked mostly in Central part of India.
Moong dal ka halwa
Mushroom do pyaza
Naan: Tandoor-baked soft flatbread. Refined wheat flour.
Palak Daal: Spinach with toor daal.
Palak Paneer: Cottage cheese cubes in spinach gravy. Spinach, Paneer.
Paneer butter masala
Paneer Tikka Masala
Pani Puri: Typical north Indian tadka.
Paratha: Bread. Wheat flour. Can be stuffed: Common stuffings: potato mixture, paneer, muli (white radish).
Rajma Chaval: Bean curry with rice.
Rajma: Main. Kidney beans & assorted spices.
Samosa: Normally served as an entree or appetiser. Potatoes, onions, peas, coriander, and lentils, may be served with a mint or tamarind sauce
Samose: Typical north Indian tadka.
Sattu ki Roti: Dish from bihar.
Shahi tukra: Bread. Bread pudding in a rich sauce of thickened milk, garnished with sliced almonds.
Singhada Halwa: Lotus fruit dried and powdered to make this fasting sweet meat.
Sooji Halwa: Semolina cooked with clarified butter and Dry fruits.Semolina (Suji), clarified butter, cashew nuts.
Sweet Pethas/ kesar petha/ pista petha
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