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North Indian cuisines are derived from northern India of Punjab, Rajasthan, Uttar Pradesh, Bihar, Himachal Pradesh, some famous dishes are Chole Bhature, butter chicken, carrot halwa, dal makhani, and all these are personally my favourite.. I am north Indian that’s the big reason I am in love with all such dishes even prepare at my home on regular basis. In winters carrot halwa is something “very delicious” which I can finish 2kg in just 3 days, also my love for hot allo parathas, has not hidden from anyone .. North Indian food is something which gives you a major craving. Something which is very delicious. The best part is every state of north India is famous for its own regional dish like Rajasthan for dal bati churma, punjab for chole bhature, makka ki roti with sarson ka saag, dilli ki chaat, and bihar for litti chokha, Kashmiri rogan josh..

Here are some of the best recipes from the various regions of north india : click here

gajar halwa(carrot halwa)
gajar ka halwa

North India has severe climates – summers are hot, and winters are cold. The area consists of the following states: Jammu & Kashmir, Himachal Pradesh, Punjab, Uttaranchal, Uttar Pradesh, Haryana, Bihar, Jharkhand, Chattisgarh and Madhya Pradesh.

Style of Food
North Indian curries usually have thick, quite spicy and creamy gravies. The use of dried fruits and nuts is pretty frequent even in daily foods. Dairy merchandise like milk, cream, cottage cheese, ghee (clarified butter) and yoghurt play a necessary position in the cooking of each savoury and sweet dishes. Thanks to the truth that such a wealthy variety of fruit and vegetable is available at all instances of the year, the location produces a stunning array of vegetarian dishes.

Staple Foods North Indians Seem to Prefer
Indian bread over rice, if the rich variety is something to go by. This area is home to the tandoori roti and naans (bread made in a clay tandoor oven), stuffed parathas (flaky Indian bread with exclusive types of vegetarian and non-vegetarian fillings) and kulchas (bread made from fermented dough). Rice is additionally famous and made into tricky biryanis and pulaos (pilafs).

Cooking Oils Commonly Used
Vegetable oils like sunflower and canola. Mustard oil is rarely used and solely in some states of the region. Ghee is normally reserved for exclusive event cooking.

Important Spices and IngredientsCoriander, Cumin, Dry pink chilies, turmeric, Chilli Powder, Cardamom, Cinnamon, Cloves, Garam Masala, Aniseed/Fennel, etc.

Popular Dishes
Mutter Paneer (a curry made with cottage cheese and peas), Biryani, Pulaos, Daal Makhani, Dahi Gosht, Butter Chicken, Chicken Tikka, Fish Amritsari, Samosas (snack with a pastry case with unique sorts of fillings), Chaat (hot-sweet-sour snack made with potato, chick peas and tangy chutneys), Motichoor Laddoo.

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