Northern Indian Cuisine

North Indian Cuisine is largely influenced by the Mughal style of cooking. It is characterized by a high use of dairy: milk, paneer (cottage cheese), ghee (clarified butter), and yogurt.

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Dal is a popular vegetarian dish, consisting of lentils cooked in a creamy sauce of ginger, tomatoes, onions, mango powder, and garam masala (hot spices).

Saag Paneer (Mustard Greens) and Palak Paneer (Spinach) are two similar dishes made with cream and paneer (cottage cheese), differing slightly in consistency and spices.

Butter based curries, dried fruits and nuts are used to make the creamy sauce in north Indian cuisine.  As wheat grows largely in northern India, indian breads such as Roti, Parantha and Tandoori naan are a staple in every north Indian meal.

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North Indian cuisine is cooked in lots of oil, ghee, butter along with rich spiceswhich lend the north Indian food a very strong flavor.

Korma  is a creamy curry of coconut milk or yogurt, cumin, coriander, and small amounts of cashews or almonds. It can be served with different meats, usually chicken or lamb, as well as with paneer for a vegetarian dish.

shutterstock_1190759833.jpg(Tandoor or clay-oven)

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Road side restaurants often make the best tandoori chicken and naans, with their outdoor clay ovens known as tandoors, adding a distinctive charcoal flavor.

Meat also enjoys a special place in north Indian cuisine. A variety of Kebabs and Biryanis (a tantalizing marinade of rice and meat) bear the Mughal legacy.


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