Indian cuisine consists of the aroma of regional and traditional cuisines native to the Indian subcontinent.
Given the range in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is additionally heavily influenced by religion, especially Hinduism, cultural choices, and traditions.
Centuries of Islamic rule, particularly by the Mughals, also introduced dishes like samosa and pilaf.
The Columbian discovery of the New World brought several new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chilies, peanuts, and guava have become staples in many regions of India. Spices were bought from India and traded around Europe and Asia.
Indian cuisine has influenced other cuisines across the earth, especially those from Europe (especially Britain), the center East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.
Indian food is lauded for its curries, mouth-burning spices, and sophisticated flavor pairings. With its use of cardamom, cayenne, tamarind, and other pungent ingredients, the resulting taste combinations are unlike anything found elsewhere around the world.
But scientists in India have now discovered exactly why Indian food is so delicious — it’s the smaller number of overlapping flavors in ingredients. “We found that average flavor sharing in Indian cuisine was significantly lesser than expected,” researchers wrote.
This creates knockout dishes for cuisine that uses approximately 200 of the estimated 381 ingredients known within the world.
For food habitat, India can be divided into four parts i.e., East, West, North, and South. In the East and West coastal areas of India particularly rice, fish, coconut, and vegetables are strictly consumed.
In North India especially wheat, rice, corn, pulses, mustard oil, milk and milk product, meat items are largely consumed.
In East India rice, fishes and flesh are generally consumed, whereas in West India wheat, rice, pulses are largely consumed, and in South India, very few people consume meat and meat products but are highly on tamarind rice, sambhar rice, curd rice, idli, dosa, etc.
The Northern region is among the largest regions in India comprising eight states — Jammu & Kashmir, Himachal Pradesh, Punjab, Uttarakhand, Haryana, Delhi, Rajasthan, and Uttar Pradesh and Chandigarh.
Northern Indian food is particularly characterized for its spices, frequent use of dairy products, the tandoor oven, Tawa griddle, and wheat-based staples. Commonly used dairy products are yogurt, milk, ghee (clarified butter), and paneer (soft cheese that resembles tofu).
Here are some mouth-watering North Indian foods you should have when you travel in North India: -
1. Naan/Rumali Roti
The Naan and therefore the Rumali Roti have become an integral part of North Indian food. While rumali roti may be a thin flatbread made with unleavened flour dough, the dough for Naan may be a thick flatbread, comprises a mixture of flour and refined flour.
A leavening agent is added to the dough and therefore the Naan is cooked in an earthen oven or tandoor. Different stuffing or a generous helping of butter also can be wont to give the plain Naan a soft moist texture, and it tastes best when eaten with spicy gravy.
The rumali roti is cooked on the convex side of the tawa and should be served hot accompanied with gravy and is one of the North Indian food and is famous in various North Indian states.
2. Chicken Butter Masala/Murg Makhani
What better than the spicy Chicken Butter Masala to devour alongside Naan or Rumali Roti. The distinct flavor of fenugreek leaves or Kasuri methi and therefore the chicken cooked in butter till tender is that the grail for any non-vegetarian.
The gravy of this North Indian food is prepared with fresh cream and the infusion of spices, especially the Kashmiri red chili powder which imparts a tantalizing color to the dish. One serving of this delectable dish isn’t enough to satisfy tingling taste buds and leaves you trying to find more.
It is everyone’s favorite North Indian food originated in Punjab.
3. Nihari Gosht
From the royal kitchens of the Mughals, Nihari Gosht is a traditional Muslim dish and one of the North Indian food.
Nihari traditionally means a slow-cooked mutton stew, which is said to be originated in the Awadhi kitchen of Lucknow, Uttar Pradesh.
Delicious meat cooked on low heat for several hours and drizzled with a couple of drops of rose water as a final touch. It is one of the famous North Indian food.
4. Awadhi Biryani
Whether or not you’re a rice lover, the aroma emanated from a plate of biryani is sure to stir the thrill of your taste buds.
The infusion of spices and condiments combined with the long-grained basmati rice and therefore the tenderly cooked meat (or vegetables), the Lucknawi, or the Awadhi Biryani may be a feast in itself. The royal dish is best served hot with simple raita (curd).
It is an awesome and flavourful North Indian food and originated in Lucknow, Uttar Pradesh.
5. Chole Bhature
What better than the crispy fried Bhature and spicy gravy prepared with chickpeas or Chole to satiate the pangs of hunger. Add to the gravy a dollop of butter and a touch of lemon juice and therefore the simple North Indian food is taken to a whole another level.
Even a serving of pickle and onions go well with the scrumptious dish. It is the famous food of Chandigarh, Delhi, etc. Chole Bhature has evolved as a favorite of millions across the length and breadth of the country and is one of the famous North Indian food.
Punjabi breakfast, lunch, and dinner are incomplete without the sumptuous parathas, a North Indian food. The thin flatbread maybe a healthy choice of meal and maybe relished with pickle or curd.
The most amazing thing about parathas is their stuffing which is aplenty. You have an array of stuffing to settle on from, be it aloo, gobi, muli, onion, methi, paneer, or maybe chicken for those that love their non-veg.
It is a mostly eaten North Indian food and enjoyed in various places like Delhi, Chandigarh, etc.
7. Malai Kofta
This North Indian food is one such classic curry recipe that you not only salivate when heard upon but the feeling of craving more and more still lingers!
However, originated from the Mughlai cuisine, Malai refers to the cream that is added to the dish, and Kofta is small balls that are made out of paneer and are let loose within the rich and thick curry or gravy made out of tomatoes and cashew nuts and other such ingredients. It is enjoyed with both parathas and any quiet rice.
This is a commonly made North Indian food at home on every special occasion.
This spicy side snack is enjoyed by most states of North India like Delhi, Rajasthan, Uttar Pradesh, etc. It is a puri that’s full of moong dal mixture which successfully has many various flavors of spices.
It tastes best when served hot. It is also commonly known as Khasta and is one of the best North Indian food.
9. Tandoori Chicken/Tikka Masala
The tandoor, which may be a cylindrical clay oven that’s used for baking or cooking, first originated within the state of Punjab. Since its inception, several tandoori dishes have evolved and have found their way into the kitchens and invariably our hearts.
One among the North Indian food & the tandoori delicacy is the tandoori chicken which is a roasted chicken that is marinated in curd and basted with a mélange of spices including Cayenne pepper and red flavourer.
The paneer tikka masala or chicken tikka masala is another grilled North Indian food that has become a regular fare during festivities or family get-togethers.
10. Rajma Chawal
What better than a piping hot plate of Rajma Chawal once you are in dire need of some comfort food?
The iron and protein-rich Rajma or red kidney beans accompanied with steamed rice or any Indian bread makes for a wholesome meal for the whole family.
The Rajma, soaked overnight, is slow-cooked in simmering gravy in order that the beans soak within the conglomeration of masalas. A dollop of fresh cream added to the sauce transcends this North Indian food to another level. It is a very famous street food of Delhi.
11. Sarso Da Saag and Makki Ki Roti
Sarso Da Saag and Makki Ki Roti may be a North Indian food that brings together all the flavors of Punjab on your platter.
A combination made in heaven, Makki ki roti may be a flatbread made with corn flour dough and therefore the Sarso Da Saag may be a delicacy prepared with the tender stems of mustard leaves.
The pungent aroma of mustard is balanced by the ginger, garlic, and onion used in the concoction.
This North Indian food is best served hot and is usually accompanied by a piece of jaggery in its native Punjab.
12. Rogan Josh/Laal Maans
For those who wish to experiment with spicy food, the Rogan Josh, a staple of Kashmiri cuisine may be a must-try. Though known for its piquant taste, the primary thing which hits you is that the aroma of the blend of spices wont to cook the lamb.
The distinct color imparted by the Kashmiri Mirch, which is de-seeded to reduce the heat, makes for a mouth-watering sight imploring you to gorge on the delicacy. Another option for spice lovers is that the Rajasthani Laal Maans.
Mutton laced with flavors of hot spices is cooked with a generous helping of curd to balance the sharpness of the chilies. It is personally one of my favorite North Indian food.
13. Dal Bati Churma
Dal Bati Churma may be a typical dish of the land of desert, Rajasthan, and maybe a treat for your taste buds also as your tummy.
An assortment of pulses is employed to organize the Dal which is amid the Bati, which is formed from flour dough and baked in an earthen or brick stove using coal or firewood.
The Churma which can be a sweet dish, prepared with a coarse whole flour, and Rava deep in ghee with almonds and cashews used for garnishing, completes this wholesome and healthy North Indian food.
14. Dahi Vada
This North Indian food has evolved because the favorite snack of the many Indians and is particularly a rage during the festivities and maybe very famous street food in various North Indian states.
The deep-fried vada is laced with a generous helping of curd and is topped with Imli (tamarind) or dhania (coriander) chutney. A sprinkle of black salt or chaat masala adds to the tangy-sweet taste of Dahi Vada. You should surely taste this North Indian food.
Sweets are an integral part of any cuisine and therefore the Rabri is one such delicacy of the North. The amazing dessert which found its origin within the Celestial City of Mathura, Uttar Pradesh is additionally easy to organize, unlike other sweets.
The milk mixed with sugar is delivered to boil on a coffee flame and therefore the layers of cream formed are accumulated till the quantity of milk reduces to one-third its original.
Some people wish to add a touch of Kesar (saffron) that imparts a gorgeous hue to the sweet dish. Almond slivers also can be wont to garnish the rabri. It is one of the famous North Indian food.
This delicacy from Rajasthan is a quite popular North Indian food during the festivals of Teej, Makar Sankranti, and Gangaur.
The batter made using all-purpose flour is disgorged into a specially designed mold then deep-fried. The Ghewar is then immersed into sugar syrup for a short time and served hot with a topping of malai or Mawa.
The main ingredient which provides the dish its distinct flavor is that the kewda essence, which may be a plant extract. You should give it a try to this North Indian food.
This traditional refreshment originating in the land of five rivers- Punjab and is also a famous food of Haryana, provides relief from the scorching heat of summers and comes in various avatars.
Yogurt blended with water and spices or different flavors leads to a drink that’s best enjoyed during a Kulhad (glass made from clay). Choose from fruit-flavored lassi or the normal sweet or salty lassi and if you’re feeling brave enough then you’ll even try the Bhaang (Cannabis extract) Lassi.
It is one of the North Indian food you should have when you travel to North India.
18. Kashmiri Dum Aloo
Though the Kashmiri cuisine is predominated by the utilization of meat, the Kashmiri Dum Aloo may be a vegetarian North Indian food from the mystic valley of Kashmir. The baby potatoes deep fried till golden brown are cooked during a concoction of spices that imparts a piquant flavor to the dish.
The main ingredient utilized in this authentic dish is that the powder of the dried Kashmiri chilies or chili peppers (Degi Mirch) but in another popular version, the chili is done away with and replaced by a paste made out of cashew nuts or watermelon seeds (Magaj). It is one of the famous North Indian food.
19. Mutter Paneer
Mutter (peas) & Paneer (a semi-solid form of cottage cheese) is probably the most frequently ordered vegetarian North Indian food in Indian restaurants.
The mild flavors of the paneer and peas in it, marry beautifully with the delicious tomato-based sauce of this curry! Mutter paneer may be a great entremets during a non-vegetarian meal but also the right main dish during a vegetarian one.
Serve it with chapati, paratha, or naan, or may be a bed of plain boiled basmati rice. Make this North Indian food and serve it in your home and you've got a sure crowd pleaser!
20. Kullu Trout Fish
Kullu Trout is a famous North Indian food of the Kullu region which is prepared with trout fish. The marinated fish is cooked in minimal spices to stay the nutrients and therefore the original taste of Trout intact.
The dish is best including the number of boiled vegetables, and hence it remains one among the healthiest North Indian food of Himachal Pradesh.
Shawarma is ready from thin cuts of seasoned marinated lamb, mutton, chicken. The slices are stacked on a skewer about 60 cm high. Lamb fat could also be added to supply extra fat for juiciness and flavor.
A motorized spit slowly turns the stack of meat before a heating component, continuously roasting the outer layer. Spices may include cumin, cardamom, cinnamon, turmeric, and paprika.
Shawarma is typically served as a sandwich or wrap. Chicken shawarma is usually served with aioli, fries, and pickles. It is a famous North Indian food and very famous food in the streets of Delhi.
22. Jhangora Ki Kheer
When talking about delicacies how can we not mention the desserts!
This is a sweet dish of Uttarakhand and a famous North Indian food. Jhangora may be a sort of millet that’s the most ingredient in this dessert.
Jhangora Ki Kheer has an unforgettable taste and maybe a must-try after an important meal of the Garhwali cuisines. Its rich texture and therefore the goodness of milk will leave you posing for more.
23. Galouti Kebab
These non-veg kebabs were invented within the city of Nawabs, Lucknow, Uttar Pradesh.
These aromatic and flavourful kebabs which are made up of the meat of lamb are extremely soft and are prepared with a melange of Indian spices.
The Galouti kebabs taste the best when paired with green chutney.
24. Ker Sangari
Ker Sangari may be a dish with its roots in Rajasthan.
A wild berry growing within the guts of Thar Desert – Ker, alongside dried wild beans – Sangari, are put together to curate an authentic piquant yet tangy Rajasthani Sabzi and a most loved North Indian food.
It might not be appealing in looks, but I can assure you every taste bud in your mouth will be telling a different story. Assorted with local herbs and spices, Ker Sangari Ro Sang is often relished with delicious Bajre ki Roti, topped with melting Makkhan (White Butter).
It is one of the North Indian food you should have when you travel to North India.
25. Kachri Ki Chutney
Kachri ki Chutney is one of the most popular North Indian food in Haryana. Kachri may be a commonly found vegetable within the state. It is a wild sort of cucumber that resembles a little brown-colored lemon.
It is mostly consumed as a chutney or maybe sabzi, made with potatoes and other vegetables mixed. The chutney has all kinds of ingredients including garlic, onion, Saunf, turmeric, cumin seeds, red chilies, and salt to taste.
It can stay fresh for up to a month if refrigerated and kept properly in an air-tight container. It is another widely eaten North Indian food.
A simple North Indian vegetarian meal consists of ‘moong dal’, ‘Sabzi’, and ‘Phulka’. On the opposite hand, the non-vegetarian dishes, like chicken and lamb dishes, heavily seasoned with spices, onion, ginger, and garlic are always on demand.
North Indian food is one of the world's most spicy cuisines. It has been scientifically proven that spices prevent our food from spoilage and thus, North Indian foods tend to be so spicy.
Bacteria and foodborne pathogens cannot survive during a hot environment, which is provided by spices. Countries with a warmer climate have comparatively spicy cuisine. Another important element of North Indian food is oil and butter.
Rich aromatic gravies, spicy vegetable stir-fries, moist and tender slow-cooked meat, and sinful desserts, each dish shut a singular and different flavor in North Indian cuisine. Today, Indian cuisine is one of the foremost famous cuisines within the world, with restaurants, outlets, and chains everywhere on the planet.
It has evolved and fused with many other cuisines and techniques of the culinary world to supply many gastronomic delicacies.