North Indian Regional Cuisines

Table of Content:

• Regional Indian Cuisine
• Regional Cuisine of Rajasthan
• Regional Cuisine of Uttar Pradesh
• Regional Cuisine of Punjab
• Regional Cuisine of Uttarakhand or Kumauni Cuisines
• Kashmiri Cuisines
• Bhojpuri or Bihari Cuisines

Regional Indian Cuisine:

India is home to over 1.3 billion people and these people live in different states and union territories of India. Each state and union territory has its own traditions, heritage, culture and regional cuisine. A huge variety is found in regional cuisine in India as we Indians love to enjoy different varieties of food. These food varieties are generally based on festivals, seasonal yields, culture, religion and the animals & cattle found in that area. one can easily find similar regional food but these are generally prepared using a different method and different taste and aroma. In this blog, we will try to cover the cuisines from the Northern Part of India.

The cuisines of the Northern part of India comes from several states like – Rajasthan, Delhi, Uttar Pradesh, Punjab, Haryana, Himachal Pradesh, Uttarakhand, Western Bihar and Union Territories Jammu & Kashmir, Ladakh and Chandigarh. So, we will discuss the cuisines from these different places in Northern India.

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Regional Cuisine of Rajasthan:

Cuisine from Rajasthan is known as Rajasthani Cuisine. Rajasthan is well known for its vivid variety of Cuisines whether is Veg or Non-veg. In Rajasthan Mawa Lassi, Pyaaj Kachori, Mirchi Bada from Jodhpur, Kalakand (Mawa) from Alwar, Malpua from Pushkar, Rasgulla and Bikaneri Bhujia from Bikaner etc are so popular among the people and travellers.

Rajputi Cuisines:

Before the Independence of India Rajasthan was known as Rajputana due to the majority of the Rajputs. Rajputi Cuisines includes Non-veg like Laal Maas, Safed Mass (Mass in white Gravy).

Rajasthani Dishes: Here are some of the famous Rajasthani dishes as follows –

Panchkula, Ker-Sangari, Dal-Bati-Churma, Bajra Roti and Kadi, Haldi Ki Sabji, Raab of Makka, Ghehu, Bajra, Makai Roti, Lahsun ki Chutney, Ghevar, Milk Cake, Churma, Balushahi, Halwa (Seero), Makkhan Bada, Gulab Halwa, Tillpatti etc.

Regional Cuisines of Uttar Pradesh:

Cuisines from Uttar Pradesh is known as Cuisines of Uttar Pradesh. Uttar Pradesh is the most populated and one of the biggest states of India. Cuisine from the state has both Veg and Non-Veg dishes in it of different varieties. The most popular cuisines of Uttar Pradesh are Awadhi Cuisines and Mughlai Cuisines.

Awadhi Cuisines: Cuisines from the Awadh region in Uttar Pradesh is known as Awadhi cuisines. Awadhi Cuisines are inspired by the Mughal Cooking Methodology. Awadhi Cuisine has a wide variety of dishes such as Kebabs, Kormas, Biryanis, Nahari Kulchas, Rumali Roti, Warqi Parathas etc. Kebabs are one of the main dishes of the Awadhi cuisine. There are so many varieties of Kababs like Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs, Patili ke Kebabs, Seekh Kebabs etc. Awadhi Kebabs are prepared using a Chula.

Mughlai Cuisines: Mughlai Cuisines are varied from mild to spicy, have a notable aroma. In Mughlai Cuisines, the main dish is accompanied by various other dishes. Here are some Mughlai Dishes-

Mutton/ Chicken Chap, Tunde ke Kebabs, Hyderabadi Biryani, Haleem, Korma, Nihari, Lucknowi Biryani, Qeema Matar, Kofta, Shahi Paneer, Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs, Patili ke Kebabs, Seekh Kebabs, Falooda, Firni, Shahi Tukra, Sheer Khurma etc.

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Regional Cuisines of Punjab:

Cuisines from the Punjab region is known as Punjabi Cuisines. Tandoori cooking is so famous in the Punjab region. Punjabi Cuisines is very rich, have buttery flavours and a vast variety of Veg and Non-Veg dishes. Here are some popular dishes from Punjabi Cuisines-

Chole Kulche, Paratha – Aloo, Gobi, Paneer, Biryani, Kebabs, Keema, Haleem, Tandoori Chicken, Butter Chicken, Chicken Tikka, Nihari, Bhuna Ghost, Shahi Paneer, Khoya Paneer, Panjiri, Sarso da Saag Aur Makki di roti, Raita and Chutney, Kheer, Rabri, Khoya, Sheer Korma, Lachcha Paratha, Naan, Tandoori Roti, Kulcha etc.

Kumauni Cuisines:

Cuisines from the Kumaon region of Uttarakhand is known as Kumauni Cuisines. This cuisine is for the hard environment of the Himalayas. Here Pulses are used in various preparation. Pluses such as Kulath is used to prepare Kumaoni Raita, Bal Mithai, Ras Bhaat, Thatwaani. From Bhatt Pulses Chudkani and Joula is made. Madua with rice and wheat are loved by the people. Non-Veg dishes are prepared in the same manner as in most of the northern region.

Kashmiri Cuisines:

Cuisines from Kashmir Valley are known as Kashmiri Cuisines. In Kashmiri, Cuisines rice is used as a staple food. Dishes prepared using rice and Meat are so popular in Kashmir. Some popular Kashmiri Cuisines are as follows

Tabakhmaaz, Shab Deg, Dum Aloo, Aab Gosh, Goshtabeh, Riste, Waazeh Polav, Haakh, Rogan Josh, Yakhein, Harissa, Bakerkhani, Wazwan, Sher Chai, Kahwah etc.

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Bhojpuri or Bihari Cuisines:

Cuisines from Bihar and Eastern Uttar Pradesh is known as Bhojpuri Cuisines. Bhojpuri Cuisines are inspired by Awadhi Cuisines. Some popular Bhojpuri Dishes are as follows:

Chhole, Rajma, Dum Aloo, Chokha, Maakuni, Mutton Biryani, Bihari Kebabs, Petha, Murabba, Dalpoori, Litti Chokha, Dahi Chooda, Gojha, Nimki, Bathua ka Saag, Khesari Ke Saag, Kachori, Mughlai Parantha, Rumali Roti, Litti etc.

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