North Indian cuisine

North Indian Cuisine is a distinct style of cuisine originating from the northern regions of India. It includes a variety of dishes and cooking techniques that are influenced by the culture, geography, and climate of the region.

Overview

North Indian cuisine is characterized by its use of various spices, grains, fruits, and vegetables that are native to North India. The cuisine is heavily influenced by the Aryan, Mughal, and Persian cultures, among others. The region's climate, which varies from tropical in the plains to alpine in the Himalayas, also plays a significant role in its food culture.

Ingredients

The staple foods of North Indian cuisine include wheat, rice, and pulses. Wheat is used to make a variety of breads, such as roti, naan, and paratha. Rice is often served as a side dish or used in pulao and biryani. Pulses, or legumes, are used in a variety of dishes, including dal and rajma.

Spices are a crucial part of North Indian cuisine. Commonly used spices include turmeric, cumin, coriander, cardamom, cinnamon, and cloves. These spices are often used in combination to create garam masala, a blend that is a staple in North Indian cooking.

Dishes

There are many popular dishes in North Indian cuisine. Butter chicken, tandoori chicken, and chicken tikka masala are well-known chicken dishes. Rogan josh, a lamb dish, and paneer tikka, a vegetarian dish made from cottage cheese, are also popular.

Regional Variations

While there are many commonalities in North Indian cuisine, there are also regional variations. For example, the cuisine of Punjab is known for its rich and buttery flavors, while the cuisine of Rajasthan is known for its use of hot spices and minimal use of water due to the arid climate.

See Also

• South Indian cuisine
• Indian cuisine
• Punjabi cuisine
• Rajasthani cuisine

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