North Indian Cuisine

by Annamma Philipose

North Indian Cuisine


• Jammu & Kashmir
• Himachal Pradesh
• Punjab
• Uttaranchal
• Uttar Pradesh
• Haryana
• Bihar
• Jharkhand
• Chattisgarh
• 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.

Staple Foods

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.

Cooking Oils

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

• Coriander
• Cumin
• Dry red chilies
• Turmeric
• Chili powder
• Cardamom
• Cinnamon
• Cloves
• Garam Masala
• Aniseed/Fennel

Popular Dishes

• Mutter Paneer
• Biryanis
• Pulaos
• Dal Makhani
• Dahi Gosht
• Butter Chicken
• Chicken Tikka
• Fish Amritsari
• Samosas
• Chaats
• Motichoor laddoo


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