Indian Cuisines: Taste Of North India.

Written by: Freya Tanna || Graphics by Freya Tanna

India is the country where you can find different varieties of food and culture. It is rich in cuisines and has cuisines more than any other country. This is the only country where you can find bread made out of wheat which is roasted and vegetarian food.

We all find eating food joyous. Every time your taste buds flickers and your craving for food triggers. You have no choice but to look for food. Along with other special and unique stuff, India is also known for its variety in food. There are thousands of dishes available for all the foodies all over the country.

The cuisines are divided region-wise. To make it easy to analyze and understand they are divided into Northern and Southern Cuisine. Since this is a big topic, let us first analyze and understand Northern Cuisine.

North Indian Cuisines.

North Indian cuisine is a collective cuisine of Northern India. It includes cuisines of Jammu and Kashmir, Punjab, Chandigarh, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, and adjoining western Bihar.

North India has extreme climates where summers are hot and dry while winters are cold. They mainly have non- Vegetarian food but their vegetarian foods are dazzling.

Staple Grain And Food Influence.

Both the Cuisine has different Staple grains. Where South Indian Cuisine has rice, North Indian Cuisine has wheat. That is Naan and Tandoori style cooking. They make more use of meat and dairy products. The food is mouthwatering and tasty, you cannot stop even after your plate is empty. Instead of paying the bill and leaving, you will keep licking your fingers.

North Indian Cuisine is influenced by Mughal due to repeated invasion and Central Asian as well as Kashmiri.

Oil, Sour Ingredients and Spiciness.

As this Cuisine is evolved from Mughal and Central Asian, it is expected to be spicy but instead, it is moderate due to Kashmiri mixed in it. There is not much difference in oil but they have four specific ones that they prefer using. That is Mustard Oil, Peanut Oil, and SoyBean Oil.

Where in South Indian food Tamarind powder is used, in North Indian Food Dried Mango Powder is used. This gives a sour taste to the food and results in making it less spicy.

Bread, Meat, And Curry.

Bread, meat, and curries are the essential parts of lunch and dinner. Bread is mostly made out of wheat and all-purpose flour. The most commonly made bread are Chappati, Roti, Naan, Kachori, Paratha, Bhatura.

Meat is widely used as they mainly produce Non-Veg food. It includes Chicken, Mutton, Lambs, and less seafood. Their curries are thick, creamy and rich as it is used with bread. The curries normally include Panner, Potatoes, and fewer Veggies.

Most commonly made curries are Panner Butter Masala, Palak Paneer, Channa Masala, Butter Chicken Masala, Chicken Korma, Rajma Dal, Tikka Masala, Aloo Curries, and Kala Channa Curries. All are extremely delicious when eaten with tasty bread.

Chat, Drinks, And Desserts.

Chats are loved by all and have a great significance on Indian streets. People love eating quick bites and sometimes end their dinner or lunch with chats too. The most famous chats in North Indian Cuisines are Panni Puri, Bhel Puri, Papdi Chat, Samosa, Aloo Chats, etc.

They prefer drinks that consume less milk as they are not very fond of it. However, Butter, Ghee, and Curd are loved by them and hence they finish their lunch and dinner with Buttermilk or lassi. Also, Tea and Coffees are the drinks they start their day with.

It is said that after every lunch and dinner, a sweet quick bite is necessary. This makes all your spicy food stabilize along with your mouth and prevents acidity. Though they hate milk, when it comes to desserts they forget their hatred. Desserts are also made from Khoya. Most loved desserts are Gulab Jahamun, Kulfi, Jalebi, Ras Malai, Kheer, Ladoo, and Phirni. Each and every sweet is worth trying.

Types Of North Indian Cuisines

All those descriptions were only trailers because the actual film starts now. As I said before the Cuisines in North India are classified based on regions. And according to that, there are 9 Cuisines, which are called the taste of North India. Each of them has its own significance and style of serving. Let’s study them in detail.

Awadhi Cuisine– Glorious Evenings With Delicacies.

Awadh means Glorious evenings. And this place not only offers glorious evenings by their beautiful nature but also with their outstanding Nawabi food. This cuisine gives a full feeling of being a king or queen while eating, by filling your mouth with 20 tasty spices.

Awadhi cookery is a cookery native to the Awadh region in the Northern part of India. The change of state patterns of Lucknow is kind of like those of Central Asia, the center East, and the Northern part of India. The Awadh region has been greatly influenced by Mughal change of state techniques, and therefore the cookery of Lucknow bears similarities to those of Central Asia, Kashmir, geographic region, and Hyderabad. The town is additionally acknowledged for its Nawabi foods.

Style Of Serving– Culinary Style.

Awadhi Cuisine, though similar to Mughal, their methodology in cooking differs. They are prepared slowly and layering flavors, this gives it a unique flavor. Compared to the Mughal style of cooking, the Awadhi style is less spicy and consists of fewer fats. They use nearly 20 spices but are good at taking out the flavors of those spices in their dish. Some of the popular Culinary techniques are Dum Dena, Gile Hikmat, Bhagona, Deg/Degchi, Seeni, etc.

Bhojpuri Cuisine– Desi Musical Dishes.

Everyone knows about beautiful Bhojpuri remix music. Which is also loved by us and we all have fun dancing to those songs at Dj parties. But Bhojpuri is not only about songs but also about their tasty food.

Bhojpuri preparation is a kind of food preparation common amongst the Bhojpuri individuals of state and jap province. Bhojpuri foods are unit principally delicate and area unit less hot in terms of spices used, however maybe hotter and spicier per individual preference. The food is customized for Bhojpuri style during which the agricultural people expend several calories within the fields. Bhojpuri individuals experience in celebrating numerous festivals and spiritual rites with food; as a result, their food resembles the delicacies offered to deities.

Style Of Serving– Culinary Style.

Bhojpuri Cuisine is highly influenced by nearby Awadhi. Just like Awadhi, the amount of spices used is very few. However, they use lesser spices than Awadhi, they use spices not more than 5 to 6. Instead of adding a lot, they use less and impart a perfect aroma and taste.

Himachali Cuisine: From The People To The People.

Himachal is not only filled with beauty but also tasty mouth-watering delicacies. The hima means ‘snow’ in Sanskrit and just like the name given by people it offers food by people to the people. Imagine seating on your balcony and eating their heavenly food with snow to accompany you. Only thinking about brought water in my mouth.

Traditionally, Himachali culinary art is dominated by red chicken and wheat bread. Thick and creamy gravy, with aromatic spices, is employed in abundance as it is the base of many dishes. Dham is the ancient food served in marriages and other different functions. Siddu, Patrode, Cheele and Babru are the authentic snack dishes of the state.

Style Of Serving– Culinary Style.

Most food is cooked on low flames imparting a unique flavor and gentle aroma. Their food preparations are mostly fermented. The cuisine gives you a homely feeling and hence they are rich and intense. Having the magical ingredients of love and happiness. Due to the scarcity of vegetables, they mainly prepare non-vegetarian food. But they have a lot of basmati rice from the foot of Himachal. And therefore, their food contains lentils and rice.

Cuisine Of Kashmir– Hot Dishes From Cold Snow.

The living heaven of the world is not only known for its heavenly beauties but also for its luscious food. It’s non-vegetarian food that will fill your stomach but not your craving for it. Your stomach will be full but your taste buds will ask for more.

Kashmiri Cuisine is not only influenced by Mughals and Arabs but many others too. Many dishes have Kashmiri pundits. If you are a meat lover this is the cuisine you need to try the most. They have 30 different ways of cooking buttons.

Style Of Serving– Culinary Style.

Kashmiri food is rich in flavor with high use of spices like cardamom, fennel, ginger, cinnamon, cloves, and saffron. They highly make use of mutton, chicken, and fishes used as prime ingredients.

Kumaoni Cuisine– Soft and Spongy.

This cuisine produces soft and Spongy food to give your mouth a unique soft taste. It is believed that the individuals of Kumaon, which is known as Dev Bhoomi, are the descendants of Indo-Aryans and Indo-Iranians and have so hereditary a mixed food culture fully supported the utilization of seasonal ingredients.

Kumaoni cuisine is the food of the Kumaon region of Uttarakhand, India. Kumaoni food is very simple and nutritious. It completely suits the hard environment of the Himalayas. The food consumed within the mountains is exclusive in terms of preparations and their ingredients are easy however undeniably delicious.

Style Of Serving– Culinary Style.

Pulses like gouhat (or kulath, are similar to beans) are designed into completely different preparations like Kumaoni Raita, Bal Mithai, Ras Bhaat, Chains, Faanda and Thatwaani. All area unit distinctive preparations from a similar pulse. Jholi or curry seasoned with curd. Chudkani and Joula are made of bhatt pulses. Just like other cuisines this also is less spicy. Perfect for people who don’t like spicy food.

Mughalai Cuisine– Shahi And Spicy.

Mughlai culinary art consists of dishes developed within the medieval Indo-Persian cultural centers of the Mughal Empire. It represents a mixture of culinary art of the cuisines of Indian subcontinental with the preparation designs and recipes of Central Asian and Iranian culinary art. Mughlai culinary art is powerfully influenced by the Turko-Persian culinary art of Central Asia, the region wherever the first Mughal emperors originally hailed from, and it’s successively powerfully influenced the regional cuisines of contemporary Asian nations, Northern Asian countries, Pakistan and Bangladesh.

Style Of Serving– Culinary Style.

The taste of Mughalai Cuisine starts from extremely mild to spicy. Just as described, they are undoubtedly very spicy. They have a distinctive aroma and taste of ground and whole spices. Just one bite of its spicy dishes is enough to put your tongue on fire.

Punjabi Cuisine– Bhangra On Plate.

Panjabis are not only known for their Bhangra but also their tasty Mutton-Chicken-Tandoori. Along with their huge lassi glasses, there are a lot of mouthwatering dishes too to enjoy. Punjabi Cuisine is a cookery vogue originating within the geographical region, a part within the northern area of the Indian landmass, that is currently divided into associate Indian half and a Pakistani half.

Style Of Serving– Culinary Style.

This culinary art features a wealthy tradition of the many distinct and native ways in which of preparation. One may be a special kind of tandoori preparation that’s currently illustrious in alternative components of Bharat, UK, Canada, Hong Kong, and in several components of the globe. Distinctively Punjabi cuisine is known for its rich, buttery flavors along with the extensive vegetarian and meat dishes.

Karhi is a spicy, yellow gravy with cakes made of chickpea flour (besan), containing lemon juice, red pepper, and turmeric. It is commonly served with rice or naan. They usually use basmati-style rice and various meat and rice-based dishes.

Rajasthani Cuisine– Hot and Sunny, Sweet and Succulent

Where there is dry air and hotness everywhere should have some dry, not very tasty food? I’m sure all of you think in the same way but instead, they have a rich Cuisine. Loved it by all. Rajasthani cuisine is the cuisine of the rugged Rajasthan region in North West Asian nations. It had been influenced by each of the war-like lifestyles of its inhabitants and also the accessibility of ingredients during this arid region.

Style Of Serving– Culinary Style.

Food that can last for more than two days is preferred here due to the scarcity of water and deserts. The food is not required to be heated as it was difficult for food to cool down soon. Yet they still have unique and tasty food. Dal Bati is the most loved dish which satisfies the above conditions. They mainly cook in old-style on Chula which gives their food a unique essence. Their food is less spicy and most of the citizens in Rajasthan are vegetarian.

Cuisine Of Uttar Pradesh– Birth Place Of Biryani.

Originally Biriyani came up when the Mughals invaded India but in Uttar Pradesh, they end their dinner and lunch with Biryanis and have many different types of Biryanis. And this is the place where the vegetarian biryani was created.

The cuisine of Uttar Pradesh is from the state of Uttar Pradesh (UP) set in the Northern Republic of India. The cooking of UP features a giant style of dishes. The cooking consists of both Vegetarian and non-vegetarian dishes of various varieties. Being an oversized state, the cooking of UP shares tons of dishes and recipes with the neighboring states of Delhi, Uttarakhand, Haryana, and except for native cooking, Mughalai, and Awadhi area which are the two far-famed subforms of cooking of the state.

Style Of Serving– Culinary Style.

Like it is mentioned above Awadhi and Mughalai are the subforms of cooking of the state, it has both the Culinary style mixed up. Sweet, mild, spicy to extremely spicy, this cuisine includes all spiciness scales.

Must-Try North Indian Food.

There are many North Indian foods worth trying. But these three are the best and you must try them.

Amritsari- Chole Bhature.

Chole Bhature is the most loved dish not only in Amritsar but all over India. Basically, Chole is made from choles i.e yellow beans and other delicious veggies and spicy yet mouth-watering species. The bhatures are made from all-purpose flour and potato. Just one bhature is enough to fill your stomach but you won’t stop at one for sure

Recipe:

For the recipe click here.

Kashmiri- Rogan Josh.

This is Non- Vegetarian food made from mutton, lamb curry made with spices like fennel seeds and dry ginger. It is spicy and yummy with bread i.e Chapati or any other bread. If you have a choice between Chicken and Mutton curry and you chose Mutton Curry, you should go with this Kashmiri dish.

Recipe:

For the recipe click here.

Rajasthani- Dal Bati Churma.

This dish was initially made on Chula, which gives it a smokey taste. However, people have started making it in cookers. But if you want to taste its real flavor you can get it only in Rajasthan. I had this dish while I was coming back from Jaipur. That was the first time and the last time I tasted its perfect flavor. After that, I couldn’t find that flavor anywhere. That was the best one and I can never forget that taste.

Recipe:

For the recipe click here.

For other famous food of North Indian Cuisine click here.

That’s it. This is all I have to write about North Indian Cuisine. This was a wide topic and had a lot to cover so the length has increased. But I’m sure all would have loved it. Comment me on what you feel about this blog and whether it brought drools.

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