A Guide to the North Indian Cuisine
Indian food has always been a global sensation. No other cuisine can compare to its distinctive and potent flavors. But assuming that spices are the exclusive flavor of India would be incorrect. Actually, it includes each of the six essential tastes. Among them are salty, sweet, sour, bitter, pungent, and astringent.
Therefore, when it comes to cuisine, it won't be wrong to declare that India is among the world's most flavorful nations. The nation's food is a feast for the palate with so many regions and cultures that offer different delicious dishes. North Indian cuisine is one of the best and richest of the four main cuisines in the nation. The North Indian curries are the ones that can most frequently be found in the best North Indian restaurants in KL and everywhere outside of India (but don't overlook the South Indian cuisine either; it's equally excellent but different).
North Indian cuisine can be both spicy and plain, nevertheless, it is always flavorful. You will be drawn in and compelled to try each and every meal prepared in a North Indian fine dining restaurant by the enticing aroma of the dishes. So, do you want to learn more about what makes North Indian cuisine so alluring? Continue reading!
The cuisines of India are incredibly diverse just like the nation itself. There are numerous culinary options available in North India and in order to ensure that you have a nice time while you're there, we've put up a list of a few North Indian foods that you simply must taste. But first, let’s talk about some interesting facts about North Indian food.
Some facts regarding North Indian Cuisine
North Indian food is a great mash-up of flavors and variety to the point where every region has something special to offer, from hot curries to flawlessly grilled Tandoori Chicken to slow-cooked Mutton Rogan Josh to crunchy Bhaturas served with Chole. These delicacies are adored all across the world for their incredible flavor and spice content.
It's interesting to note that North Indian cuisine represents the traditional culinary traditions from Kashmir to Rajasthan to Punjab to Delhi.
The proportionately high usage of dairy products in North Indian cuisine sets it apart from other cuisines; popular ingredients include milk, ghee (clarified butter), paneer (cottage cheese), and yogurt, also known as curd in some places. The majority of gravies contain dairy. Nuts, saffron, and chilies are among the more typical elements. Many North Indians have developed a meat-eating habit as a result of the Mughal influence. Chicken and lamb meats are the preferred ingredients in many non-vegetarian North Indian dishes.
Different types of bread in North Indian cuisine including chapatis, rotis, phulkas, puris, and naan are made using a range of flours. Flatbreads like roti or paratha are baked on a tawa (griddle), and naan and kulcha are baked in a tandoor (a huge, cylindrical oven heated by charcoal). The tandoor is also used to cook main dishes like tandoori chicken. Puri and bhatura are other popular breads that are deep-fried in oil.
Wheat is a widely consumed staple in North India and is a key ingredient in the breads like roti, paratha, and naans. Another primary ingredient of North India is dals (lentils), primarily moong (green dal), urad (black dal), masoor (red dal), and arhar (yellow dal). In addition to having significant nutritional benefits, when cooked with spices, these dals enhance the meal's texture and flavor.
India has also long been recognized for its spicy cuisine. Among the most well-liked spices are:
Coriander Seeds: Add flavor and aroma
Turmeric: Adds a strong flavor and vivid hues.
Cumin seeds: They provide a complex and refined flavor.
Bay leaf or Tejpatta: Adds richness and a delicious scent.
Mustard seeds: Add a pungent aroma.
Cloves: Warmth and numbness are produced.
Nutmeg: A fragrant addition to desserts
Cardamom: Provides freshness and sweetness.
Cinnamon: It imparts a sweet, woody flavor.
Typically, the spices that are used in North Indian food also have medicinal and therapeutic benefits. For instance, bay leaf is used to relieve strains, cardamom assists in digestive problems, and turmeric can be used to treat fever and wounds. Other than these spices, meal enhancers nearly always include onion, ginger, and garlic.
North Indian cuisine favorites
North Indian food is the ideal choice for you if you prefer strong flavors, aromatic spices, and complexity in food. There are multiple enlivening textures on a single plate when you think about a complete North Indian meal. This is what gives it rich and "wholesome" qualities. There are many other qualities as well, such as smooth flavor, mouth-watering food, and crisp texture.
The colorful elements and their aromatic flavors, various textures, and rich flavors will melt on your lips. Discover the soulfulness and richness for yourself by eating a wholesome and delicious North Indian dinner at one of the best Indian fine dining establishments in KL today.
Let’s now look at some of the most popular North Indian cuisine foods and snacks that you should definitely try.
1. Street Food and Snacks from North India
Dahi Bhalla
Dahi Bhalla is a dish made of fried urad dal (split and peeled black gram), which is then soaked in water and the excess water is squeezed out. Then it is served with fresh pomegranate seeds, chaat masala, tamarind, and green chutney on top of it.
Papri Chaat
Crisp papri, which are little coins-shaped pieces of fried all-purpose flour, oil, and salt dough, are combined with Dahi Bhalla to make Papdi Chaat. It tastes crunchy, sweet, and sour.
Aloo Tikki
A shallow-fried potato patty is accompanied by red and green chutney, occasionally served with white chana (White Chickpea) gravy. It is a wholesome snack that will leave you wanting more.
Aloo Tikki is sometimes packed with dal in some regions (lentils). This has a crunchy outside and a soft interior.
Samosa
Even though the samosa originated in the Middle East, Indians quickly altered it to fit their way of life. All-purpose flour is used to make the Samosa's outer shell, while the inside is filled with cooked mashed potatoes, green peas, and regional spices. Popular as a teatime treat, this deep-fried nibble is typically accompanied by mint or tamarind chutney.
Samosas come in a variety of tastes, and some of them are filled with vegetarian noodles or minced meat (keema).
2. Popular Dishes from North India
Paneer Tikka masala
Indian cottage cheese, or "Paneer," is the main component of this food item. Pieces of paneer, tomatoes, mushrooms, onions, and capsicum are marinated in curd and spices. These portions are then skewered and cooked over an open flame. They are then served with onions and green chutney on the side. Due to the very low oil content and high protein content of paneer, Paneer Tikka masala is among the healthier snacks of North India.
Vegetable Jalfrezi
Vegetable jalfrezi is prepared with a variety of vegetables, herbs, and spices. This stir-fried dish is easy, delicious, and nutritious. It can be served with noodles, roti, naan, or any type of rice, whether it be plain or flavorful. Vegetable jalfrezi is also kid-friendly!
Since the majority of Indians are vegetarians, restaurants serving Indian food frequently include vegetarian options like Vegetable Jalfrezi & Paneer Jalfrezi. The highlight of this vegetable jalfrezi is crunchy vegetables wrapped in a hot, aromatic, and tasty tomato masala.
Carrots, bell peppers, green beans, baby corn, sweet corn, and green peas are used in this recipe. Cauliflower and cabbage can also be used. If you'd like, you can substitute tofu or paneer in this dish.
Palak Paneer
Palak Paneer is a dish made with spinach, which is a fantastic source of iron, and paneer just enhances the flavor of the delectable stew. The ideal lunch or dinner dish, Palak Paneer is often served hot with matar pulao.
Dum Aloo
In this delicious dish, small potatoes are exotically scented with fresh herbs and freshly ground spices before being sautéed and simmered in yogurt sauce. Chopped coriander leaves are then added as a garnish.
Dal Makhani
Dal Makhani is a dish made of soft lentils that have been gently seasoned and enhanced with fresh herbs while being slowly cooked in butter.
Butter Chicken
It is one of the most loved and popular North Indian dishes in the world. Butter Chicken is renowned for its distinct creamy and velvety texture. A tomato-based makhani curry, which is made with the richness of cashew nut paste, is cooked with tandoori chicken and is a beautiful medley of spices prepared with copious amounts of butter and fresh cream.
Mutton Rogan Josh
It is a traditional Kashmiri dish that is prepared with flavorful herbs and spices. Steamed rice pulao is served with this slow-cooked mutton dish. Slow simmering gives this meal an alluring texture as the tender mutton is prepared with warming spices.
Malai Kofta
One of the most well-liked dishes among vegetarians is Malai Kofta, which consists of meatball-like kofta made of fresh cheese called paneer and veggies that are then covered in a thick cream sauce.
3. Various kinds of Indian Flatbread
Naan
These are baked in a clay or tandoor oven using all-purpose flour. Naan can be made plain as well as flavored with garlic & it's referred to as garlic naan. The stuffed naan, which can be filled with paneer or potatoes, is also well-liked.
Missi Roti
Missi Roti is produced with a dough that includes wheat and chickpea flour. It is also prepared in a clay or tandoor oven.
Roomali roti
Romaali means "handkerchief" in Hindi so these Rotis are extremely thin. It's entertaining to observe how Roomali Roti is made. Usually made from all-purpose flour, this extra-thin roti is cooked in an upside-down wok.
Stuffed Paratha
The paratha is created by filling whatever you want into a dough made of wheat flour and flattening it using a rolling pin. It may be prepared on a griddle or in a clay or tandoor oven.
Stuffed paratha is the common name for the paratha that is griddle-cooked. And stuffed tandoori paratha is the name for filling paratha prepared in a clay or tandoor oven.
4. North Indian food accompaniments
Papad
Papad also goes by the name papadum. Usually composed with lentil flour, papads are deep-fried or roasted before being served. There are hot and non-spicy varieties of papad available all over North India.
Raita
It is merely a curd/yogurt dish in which lumps are removed from the curd. Then salt and toasted cumin powder are added, along with finely chopped fruits or vegetables. When eating spicy foods, it helps to chill the palate and is served cold or at room temperature.
The most favorite raitas in North Indian cuisine are cucumber, tomato, onion, pineapple, and Bundi (fried beads of chickpea/besan batter).
5. The Desserts of North India
Without desserts and delicious sweets, or mithais, a North Indian meal would be incomplete. The usage of dairy products is heavily emphasized in these mithais or desserts.
Gulab Jamun
This tiny sweet treat is made of khoa and deep-fried before being covered with sugar syrup. Typically, it is offered warm or at room temperature.
Kulfi
A kulfi is the traditional ice cream version of India. It is made with condensed milk or thickened milk. Thick milk is combined with almonds and pistachios before being frozen. Kulfi is offered on a plate or on a thin, circular stick.
Faluda, which is soaked vermicelli, is also offered with the kulfi. The combination is referred to as Kulfi Faluda and both are served cold.
Dal Ka halwa
Dal Ka halwa is prepared by first roasting moong dal paste (Mung bean lentils) in ghee, then adding khoa and almonds.
Conclusion
Food in North India has changed since the eras of the Aryans, Mughals, and British. Today, people all across the world are offered these flavorful, unusual cuisines. Indian cuisine has been crucial in displaying Indian culture and bridging the cultural divide between this rich nation and the rest of the world.
Also read: Indian Cuisine Basics 101: How to Order Indian Food?
