A distinct category of cuisine has been developed in the northern region of India using just one kind of ingredient. Anyone who has sampled the delicious Rajasthani cuisine, which has been primarily based on spices, would heartily concur. Creative concoctions such dal batti-churma, ker sangri (a wild plant that grows like a cactus), laal maas (spicy mutton prepared with lots of red chillies), gatte ki sabzi (a gravy-based dish), and mohanthal (rice and gramme flour barfi) have been made with ker, lentils, and grains.

Kashmir, the nation’s northern sentinel, is also known for its delectable gastronomy. The variety of meals, which include tabak maaz (fried lamb ribs), gustaba (meat balls), haaq (a local spinach speciality) and khatta baigan (eggplant dish), leave one wanting more. Fr. om parathas (stuffed flatbreads), puris (deep-fried bread), chaats (savoury snacks), gucchi pilaf (rice with morel mushrooms) to kebabs (cooked meat dishes), niharis (slow-cooked stew of mutton), daulat ki chaat (an avant garde version of milk skin), jalebi (deep-fried sweet pretzel) and the famous raan (a mutton-dish) , north India scores beautifully on vibrancy of cuisine. North India not only boasts the largest selection of flatbreads in its repertoire, including kachoris (a spicy snack), but also the widest variety of parathas and puris.

It is possible to find sidku (yeast bread), chaa gosht (mutton curry), and a large range of fruit wines by travelling down to the hilly regions of Himachal Pradesh. The regular usage of chulah for cooking and tandoor for baking is the feature of the local cuisine.

Other Cuisines to Explore