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 Tips & Advice |
North Indian Cuisine FlavorsPosted on : Dec 06, 2011 |
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North Indian Cuisine Flavors
The diversity of India is apparent in its food culture. The cuisine names and dishes process are complicated, but Indian cuisine offers immense variety and a taste that has created a nich internationally. The Indian dishes majorly are spicy, hot and tangy and is adored all over the world. Going on a tour is certain to tickle your tast buds.
Mughlai
Mughlai style of food is of the Mughal Empire kitchens representing the cooking in Uttar Pradesh, Delhi and Lahore. The Mughlai food varies from mild to spicy and has an aroma with whole spices ground. These are elaborate buffet with variety of side dishes and are renowned for its use of spices, richness, nuts and dried fruits.
The dishes include kofta (meatballs), pulao, kebabs, biryani and nihari. Paneer is used and some of the Mughlai cuisines not to miss dishes are Mughlai Chicken, Keema Matar, Mughlai Paratha, Meat Durbari, Noorjehani, Biryani Badshahi, Mughlai Chicken Pulao, and Murg.
Awadhi
This is a cuisine renowned for its vegetarian and non-vegetarian dishes from Lucknow. The Mughal techniques of cooking are influenced in this cooking style such as dum-cooking on slow fire. The richness is apparent in its ingredients including rich spices such as saffron and cardamom and paneer.
The dishes are kebabs, biryani, kormas, zarda, roomali rotis, nahari-kulchas, sheermal, kaliya and warqi parathas.
Rajasthani
Rajasthani food is based on the lifestyle and availability such that it lasts for several days. The Rajasthani cooking ingredients and techniques are termed as tough food.
Some of the dishes include Rajasthani snacks such as Mirchi Bada, Bikaneri Bhujia, Pyaaz Kachori and dishes such as Lashun ki chutney and Bajre ki roti, Alwar ka Mawa, Mawa Kachori, Bikanere Rassgollas and Pushkar Malpauas.
Punjabi
Punjabi cuisine includes array of dishes. The home cooked and restaurant cuisine of Punjabis vary, as restaurant uses ghee, liberal butter and cream, while home cooking is done using whole wheat, masala for flavor and rice. Punjabi food has milk products in high quantity.
Some of the dishes are Makhe di roti with Saroson da saag, Pakoras, Tandoor, Naan and its vegetable dishes have paneer.
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