Indian food is renowned because of the herbs and
spices used in unique combination to bring out an amazing taste in the
ingredients. Indian cuisines are divided mainly as per the regions like North,
South, East and West Indian cuisines. There are few types of North
Indian cuisine like the Rajasthani, Awadhi, Punjabi, Kumauni,
Kahmiri, Bihari, Mughlai.
North
Indian is regional Indian food which is derived from North
Indian States like Punjab, Uttaranchal, Bihar,
Jharkhand, Jammu & Kashmir, Madhya Pradesh, Uttar Pradesh, Chattisgarh,
Jharkhand and Bihar. Indian food always has some geographical and
cultural influences. The taste of the cuisine also varies as per the climate.
There are regional north Indian cuisine specially prepared
during writers and summers. There are plenty of fresh fruits and seasonal
vegetables used in north Indian main course and desserts. North Indian cuisines
are assumed to be spicier and oily/fried compared
to other regional Indian food. Delhi starters, Kashmiri and Mughlai
cooking are quite popular forms of cooking because of
the steam cooking methods they use.
Aspects of Popular and tempting
North Indian food cuisines
Texture of North Indian food
People
in North prefer everything lavish and rich which is reflected
in their food. The gravies or the curries prepared for food in
North are moderately spicy, very thick and
quite creamy. Kashmiri Biryani has lots of dry fruits used and
paste used in everyday cooking. The consistency of the food increases
and only a small quantity is filling and healthy. Plenty of dairy products
including cottage cheese, milk, cream, butter, yoghurt are vital ingredients
for both sweet dishes and savory cooking. This is because in North India, fresh
vegetables, fruits and dry fruits are available throughout the year
easily. North Indian cuisine comprises of mouth watering
vegetarian and continental dishes.
Breads are more popular in meals rater than rice in south Indian food. Tandoori roti and naans,
sheermal are well known. The bread is generally made in oven, clay tandoor.
Then there are the stuffed Indian parathas which have excellent types of non
vegetarian and vegetarian fillings. Kulchas are well notorious( the
bread prepared from thick fermented dough). Rice is also popular but in jeera
rice, pulaos and biryani versions compared to the plain rice.
The starters are compulsory like chill paneer, paneer
tikka, fish fry, kebabs, spring rolls, crispy veg & non veg. Ghee is
used generously in cooking and served at celebrations and special occasions
too.
Cinnamon, Cloves, Coriander, Cumin seeds, Dry red chilly powder,
Aniseed/Fennel, Garam Masala, Cardamom etc is used often in this regional Indian
food.Chicken Tikka, Mutter Paneer, Dahi Gosht, Daal Makhani, Butter
Chicken, Fish Amritsari, Pulaos are essential main course in homes and parties.
Cutlets, samosas (aloo tikki served hot with chickpeas), chaat are mouth
watering.
Laddoo,
lassi, gulab jamun, rabri jalebi are few excellent desserts in North Indian food. Isn’t it very yummy?
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