A creamy and indulgent dish made with tender chicken cooked in a rich and velvety tomato-based sauce, flavored with butter, cream, and aromatic spices. Butter chicken is often served with fluffy naan bread or fragrant basmati rice.
A wholesome and nutritious dish made with paneer (Indian cottage cheese) cooked in a vibrant spinach gravy, flavored with garlic, ginger, and aromatic spices. Palak paneer is a vegetarian favorite, best enjoyed with warm roti or naan bread.
Succulent pieces of marinated chicken, grilled to perfection and simmered in a creamy tomato-based sauce infused with spices like cumin, coriander, and garam masala. Chicken tikka masala is a globally popular dish, loved for its bold flavors and comforting texture.
A beloved street food of North India, chole bhature features spicy chickpea curry (chole) served with deep-fried, puffed bread (bhature). The chickpea curry is flavored with a blend of spices like cumin, coriander, and garam masala, while the bhature provides a crispy and indulgent accompaniment.
Marinated chicken pieces grilled to perfection in a traditional clay oven (tandoor), resulting in smoky and succulent meat with a crispy exterior. Tandoori chicken is a popular appetizer or main course in North Indian cuisine.
A creamy and hearty lentil dish made with black lentils (urad dal), kidney beans (rajma), butter, cream, and aromatic spices. Dal makhani is slow-cooked to perfection, resulting in a rich and flavorful dish that pairs perfectly with rice or naan bread.
Cubes of paneer (Indian cottage cheese) marinated in a spiced yogurt mixture, skewered with vegetables, and grilled until golden and charred. Paneer tikka is a popular vegetarian appetizer or snack, often served with mint chutney and onion rings.
Tender pieces of chicken marinated in a creamy mixture of yogurt, cream, and spices, then grilled to perfection until golden and juicy. Malai chicken tikka is a delicious and indulgent appetizer or main course option loved for its rich and creamy flavors.
A classic North Indian dish made with paneer (Indian cottage cheese) and green peas (matar) cooked in a creamy and flavorful tomato-based gravy. Matar paneer is a popular vegetarian option enjoyed with rice or roti.
Known for its hearty and flavorful dishes, Punjabi cuisine is characterized by dishes like butter chicken, sarson da saag (mustard greens), and makki di roti (cornbread). Punjabi cuisine often features rich gravies, dairy products like ghee and paneer, and robust spices.
Influenced by the region’s cold climate and rich cultural heritage, Kashmiri cuisine is known for its use of aromatic spices like saffron, cardamom, and cloves. Signature dishes include rogan josh (lamb curry), yakhni (meat broth), and the iconic Kashmiri pulao.
Rajasthani cuisine is famous for its bold flavors and vegetarian delights. Dishes like dal bati churma (lentils with baked bread), gatte ki sabzi (gram flour dumplings in curry), and ker sangri (wild berries and beans) are popular in Rajasthan for their simplicity and rustic charm.
Uttar Pradesh cuisine reflects a blend of Mughlai, Awadhi, and traditional Hindu influences. Famous dishes include Lucknowi biryani, kebabs, kormas, and chaats. The use of aromatic spices and slow-cooking techniques is characteristic of Uttar Pradesh cuisine.
Haryanvi cuisine is known for its simple yet flavorful dishes, often made with locally sourced ingredients. Staple foods include bajra (pearl millet) roti, kachri ki sabzi (wild melon curry), and kadhi pakora (gram flour dumplings in yogurt gravy).
Himachali cuisine, from the mountainous state of Himachal Pradesh, features hearty and nutritious dishes made with locally grown ingredients. Specialties include siddu (steamed bread), chana madra (chickpea curry), and dham (traditional feast).
Clarified butter, known as ghee, is a staple in North Indian cooking. It adds richness and depth of flavor to dishes, enhancing their taste and aroma. Ghee is used for frying, sautéing, and tempering spices, lending a characteristic nutty flavor to curries, rice dishes, and desserts.
North Indian cuisine is synonymous with the use of aromatic spices like cumin, coriander, cardamom, cinnamon, cloves, and fenugreek. These spices are ground and blended to create flavorful masalas (spice mixes) used in curries, marinades, and rice dishes. The careful balance of spices is what gives North Indian dishes their distinctive taste and complexity.
Indian cottage cheese, known as paneer, is a versatile ingredient widely used in North Indian vegetarian cooking. It is made by curdling milk with lemon juice or vinegar, then pressing the curds to form a firm block of cheese. Paneer is added to curries, stir-fries, and grilled dishes, absorbing the flavors of the spices and sauces it is cooked with.
