North Indian Cuisine

bzukowsk
Jan 29, 2021
3 min read

Rohan - I need pictures of all these - can you help get any for me? Also, are the recipes specified tandoor vs. non-tandoor correct?

India is one of the most diverse nations on the planet. It contains over 1,300 native languages. It has long been a central location of Eurasian trade routes and it contains ecosystems from the high Himalayas to tropical lowlands. It is no wonder that thousands of foods, spices, and cooking techniques are blended across various regions. There are vastly different dishes and similarly named foods, with slight variations, depending on the region. However, there is a general classification of North Indian and South Indian foods.

North Indian foods are characterized by the centuries of Mughal Empire and trade with neighboring Islamic nations. Dishes made in the tandoor oven, meat kabobs, samosas, parathas, and cheeses like paneer are also shared with Pakistan. There is a higher proportion of dairy products compared with South Indian dishes. Additionally in the north, roti and naan are the breads of choice. Hearty grains like chick peas and lentils are also prominent.

From the tandoor oven

Coal fuels the tandoor oven. These ovens are especially hot, cooking at temperatures of up to 900 degrees Fahrenheit. Meats like chicken, goat, and lamb are common, but the oven isn’t the only defining characteristics of specialties. Ginger, garlic, coriander powder, cayenne pepper, and garam masala are traditional tandoori flavorings.

Murg Makhani (Indian Butter Chicken): The sauce is smooth and rich, made of butter, cream, and spices. Chicken is cut into small pieces, smothered by the sauce.

Rogan Josh (Lamb Stew): A signature Kashmiri dish served hot and spicy to restore warmth in the high altitude Kashmiri Mountains.

Palak Paneer (Indian Spinach and Cottage Cheese): Paneer is the quintessential Indian cheese. It is non-aged, non-melting, soft cheese made to curdle with an acid, like lemon juice. It has a mild, milky flavor that contrasts with the hot spinach gravy. It is a local and foreigner favorite.

Mutter Paneer (Peas and Cottage Cheese Curry): Paneer is paired with peas in a flavorful gravy.

Chicken (Tikka): Tikka consists of boneless meat cut into cubes. It is marinated in yogurt and spices (turmeric, cumin, coriander, cayenne pepper, chili, garlic, and ginger). Meanwhile - tandoori chicken involves marinating the bone-in chicken with a tenderizing mixture of yogurt, lemon juice, and spices. Tandoori cooks whole in the oven.

Other North Indian Foods

Fish Amritsari: A style of deep frying fresh water fish with aromatic spices and gram flour. It is often popular as an appetizer or street food in the famous border town of Amritsari.

Dal Makhani: A rich creamy dish with lentils and red beans. It is one of the most popular dishes across India.

Murg Palak Ke Korma Kebab: Minced chicken meat blended with masala and spinach. These meaty kebabs are frequently served with sour dairy products like yogurt chutney. These kebabs are prominent influences from the Middle East.

Breads

Naan: A type of flatbread baked inside a tandoor oven. It is especially popular around the globe.

Roti: Another version of Indian flatbread. Roti is unleavened, unlike the thicker, heavier leavened naan bread.

Lacha Paratha (Indian Layered Bread): A favorite Indian flatbread made with wheat flour, salt, water, and ghee (clarified butter). Paratha pairs well with any thick-gravied, hearty Indian dish

Where to Find

Delhi: to be clear you can get almost any world food in Delhi, but here are some North Indian specialties:

Paratha markets of Old Delhi (Gali Paratha Wali)
Karim’s (Get your lamb here)
Moti Mahal (Butter Chicken and dal makhini)
Al-Jawahar (Kebabs, mutton, korma, and butter chicken)
Kake-da-Hotel (famous butter chicken)
Veda (butter chicken, dal makhini, Mughlai dishes)
Lodi Colony Kebab Stands (kebabs)
Alkauser (kebabs)
Bukhara (kebabs, Bukhara Dal – it is widely considered Delhi’s best restaurant)
Not just parathas (serves over 100 parathas)
Punjab Grill (kebabs and breads)

Mumbai: Neither North India or South India, Mumbai sits in between the two regions on the country’s western coastline. It is an amalgamation of peoples, foods, and cultures.