Recipes India - North Indian Cuisine
by Mrs Annamma Philippose (Feedback)
North Indian Cuisine
• Jammu & Kashmir
• Himachal Pradesh
• Uttar Pradesh
• Madhya Pradesh
Geographical and Cultural Influences
Having extreme climates with too hot summers and too cold winters, North Indian food is unique. It has an abundance of fresh seasonal fruit and vegetables.
Due to its geographical position, the cuisine of North India has been strongly influenced by Central Asia. Mughlai, Punjabi, and Kashmiri styles of cooking are very popular.
Style of food
Normally, the North Indian curries have thick, moderately spicy and creamy gravies. Dry fruits and nuts are commonly used even in everyday foods.
The use of dairy products like milk, cream, cottage cheese, ghee (clarified butter) and yoghurt is very popular in North Indian style of cooking.
North Indians prefer Indian breads more than rice. This style of cooking dominates in tandoori roti, naans, stuffed parathas, and kulchas. The rice is consumed in the form of biryanis and pulaos.
Vegetable oils like sunflower and canola are commonly used while mustard oil is rarely used and ghee is reserved for special occasion cooking.
Important Spices and Ingredients
• Dry red chilies
• Chili powder
• Garam Masala
• Mutter Paneer
• Dal Makhani
• Dahi Gosht
• Butter Chicken
• Chicken Tikka
• Fish Amritsari
• Motichoor laddoo
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