North Indian cuisine offers a wide range of delicious dishes such as AmritsariCholeBhature, Kashmiri Rogan Josh, Rajasthani Dal-BatiChurma, and DillikiChaat. Slow-cooked meat is a staple in many of these dishes, creating juicy and tender results, along with spicy vegetable stir-fries and decadent desserts. The cuisine is full of vegetables, fruits, grains, and spices that give the food a burst of color and flavor.
Compared to other Indian cuisines, North Indian cuisine is often more decadent because many dishes are cooked in pure desi ghee or smothered in fresh cream.
Each dish in North Indian cooking has its own distinct flavor profile, from the fragrant gravies to the fiery vegetable stir-fries, delicate and juicy slow-cooked meats, and decadent sweets. Some dishes may take longer to prepare due to their detailed processes, but the delicious results are worth it. Additionally, many people have a soft spot for simple, comforting dishes like Dal Tadka and Rajma-Chawal.
Here are some of the finest dishes from throughout Northern India:
Almond Malai Kulfi
This delicious dessert is made with dry fruits, condensed milk, and saffron, and is perfect for special occasions.
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Rajasthani Laal Maas
This flavorful lamb dish is roasted in a variety of masalas with a flash of red chilies, and is adorned with coriander leaves and plenty of ghee.
Malai ki Kheer
This is a perfect dessert after a hearty lunch. It is made with condensed milk, khoya, cream, and almonds, and is the ultimate winner when it comes to Indian desserts.
This refreshing appetizer is the most popular food vendor item all over India, but especially in the northern regions. It can be served during special events like Diwali and Navratri, topped with chaat masala, sour and sweet chutneys, and curd.
Chicken Dum Biryani
This delicious chicken biryani is seasoned with fresh herbs and spices, topped with sliced green chilies and julienned ginger.
This crowd-pleaser chicken dish is cooked and simmered in a mixture of tomato puree, cream, and several spices, including curry powder and garam masala.
This classic Muslim dish originated in the Mughal imperial kitchens and is made with slow-cooked mutton stew that is finished with a dash of rose water. It is a succulent meat dish that has been slowly cooked for several hours.