|
North
Indian Cuisine is mainly prejudiced by the Mughal style
of cooking. In their nearly 500 years rule over India, they
contributed a lot to India including cuisine. Since the
Mughals were initially from central Asia, the cuisine bears
much similarity to the central Asian style of cooking. The
eventual destination of foodies is the North part of
India. There is completely no deficiency of variety for a
creative gourmet in this part of the country. The zone is
fortunate to be the center of some of the most interesting
styles of cooking. Many of which are famous all over the world
and regarded as the most developed and refined of all cookery
arts.
Plentiful uses of butter based curries and dried fruits and nuts
are prominent features of north Indian cuisine. Wheat that grows
profusely in Northern India forms the larger portion of North
Indian food. Different to the southern and Northern part of
India where rice is the staple food, North India lives on
Roti, Chappatis, Paratha and Tandoori
Roti all made from wheat. Lots of oil, ghee, and butter
along with rich spices are used as the medium for cooking which
provide the North Indian food a very sturdy flavor. Meat also
likes a special place in North Indian cuisine. A range of Kebabs
and stand the Mughal legacy. Samosa is probably
the most popular snack in North India. Lassi is another
beverage made from curd, which has a crushing taste.
Gulab Jamun, Motichur Laddoo is popular
sweets in this region. Some attractive North Indian dishes are
Reshmi Kabab, Seekh Kabab, and
Shammi Kabab, Kashmiri Pulao,
Tandoori Chicken and Mutton to name only a
few.
|
