North India is known for its abundance in milk, wheat and pulses. The specialty of North Indian cuisine lies in the use of all these in plenty in almost all their dishes. The specialty of North Indian cuisine is with pulses, vegetables, meat etc. Rice is basically spiced up as in most parts. The course ends with desserts or lassi- a sweetened or salted drink. North of India comprises of Kashmir, Punjab, Delhi, Uttar Pradesh, Bihar and Rajasthan.
The specialty of North Indian cuisine lies in its use of butter or cream, like in Punjabi food. Buttermilk and curd are among its routine food habits. They basically consume stuffed parathas, rotis, meat, rajma-a variety of pulses. A particular flavor is common in their food, which is of onions and garlics. The specialty of North Indian cuisine is 'makki di roti'- a special bread, and 'sarson da saag'- made out of mustard leaves, and buttermilk. Tandoori roti is the baked bread which is consumed hot with all other veg and non-veg dishes. Most of the north Indian restaurants also have the same menu.
Kashmiri food is known for their aromatic constitution, be it chicken, mutton or fish. They use a variety of spices like cardamom, cinnamon, saffron and cloves. Weddings are special and so special dishes made out of lamb, are served. Vegetarian dishes include an array of kebabs, meatballs cooked in curd, Kashmiri chillies being a common substance added in the dishes. Rice is most favorite in the valleys in the form of pulaos- vegetable or mutton/chicken.
Uttar Pradesh and Bihar situated in the gangetic plains are known for their pakoda or fried items, items cooked from roasted pulses, sweets and rice. Gulab jamun, jalebi and and laddoos are the specialty of of North Indian cuisine. A sweet dish made from rice and milk is another specialty of Asian cuisine.
Talking about specialty of North Indian cuisine deserves a mention about Rajasthani food. Bread made from jowar and bajra are a must have in this region, when crisp it is called bjhakri. 'ghattey ka saag' is the dried up vegetables cooked with great charm and sweets made from flour of pulses like 'besan barfi' , “churma laddoos” are famous. Rajasthani curries are also spicy, with the use of pure Ghee and leaves of mustard, fenugreek, jack fruit are also eaten. Daal-baati and churma are another hot favorite of this region, very unique to it.
One of the best dishes of Karnataka is the Tomato Rasam. To prepare this, cook red gram dal in pressure cooker, then in a Delhi has been the center of activities during Mughal rule, whose influence in Indian cuisines can be seen. Usage of cashew, cream, curd, nuts, spices are an essential feature of the food cooked in this region. Kormas, biryanis and Pasandas from meat is a specialty from Mughal times. This where the roasted chicken, fish and mutton gains a popularity among the masses. It is known for its use of red chillies and lots of oil. North India is also well known for the milk cakes, sweets made from thick milk.
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