Diversity is a characteristic of India. India is a beautiful melting pot of different cultures, traditions, and lifestyles. Even the food habits of this country are very diverse. So, without further ado let us explore the rich and delectable dishes that North India has to offer.
Chole Bhature
Big, hot and crispy fried bhature with mouth-watering chole is sure to satisfy the strongest hunger pangs. Chole Bhature is a dish that has originated in the North-West part of the country. But, it must be noted that it has been able to woo the entire length and breadth of the country because of its sumptuousness.
Use whole chickpeas to prepare this spicy gravy. Once prepared, garnish it with chopped onions and a tang of lemon juice. In addition to it, a dollop of butter makes things even better.
Chole Bhature is often eaten as a breakfast dish. However, it can also be eaten as a complete meal. Sometimes lassi is also served with it alongside.
Chicken Butter Masala
Chicken Butter Masala is also known as Butter Chicken and Murgh Makhani in various parts of the country and worldwide. The chicken is marinated overnight, and slow-roasted and cooked in tomato puree and fresh cream with oodles and oodles of butter. The dish has a thick, rich and creamy consistency. This dish is the Holy Grail of any chicken lover because you will make your heart go “Dil Maangey More!”.
Chicken Butter Masala can be served with plain steamed rice, basic Indian flatbread or naan. It can even be served all by itself if you wish it.
Rajma Chawal (A must try if you ever visit North India)
Where are my Punjabi mothers at? There is nothing better than piping, mouth-watering and savoury plate of Rajma Chawal. It is in short, comfort food for people of all ages. The iron and protein-rich Rajma or red kidney beans accompanied with steamed rice or any Indian bread makes for a wholesome meal for the entire family.
Soak the kidney beans overnight. After which slow cook it in simmering gravy so that the beans soak in the conglomeration of masalas. A dollop of fresh cream added to the sauce transcends the dish to another level.
Rogan Josh (A delicacy in North India)
Though known for its piquant taste, the first thing which hits you is the aroma of the blend of spices that one uses to cook the lamb. The distinct colour of the Kashmiri Mirch, that the cook de-seeds to reduce the heat, makes for a mouth-watering sight imploring you to gorge on the delicacy.
Daal Baati Churma
Daal Baati Churma is a typical dish of the land of desert, Rajasthan. This dish is popular in other parts of North India as well. It is certainly among those dishes that are a treat for your taste buds as well as your tummy. This dish definitely warms you up on a cold day!
One can use an assortment of pulses to prepare the Daal. People native to this dish usually serve this daal with Baati. One can use wheat flour dough to prepare this dish, which is deep-fried in ghee with cashews and almonds. Use the cashews and almonds to garish this dish and serve it piping hot.
Kadhi Chawal (Curry from North India)
Kadhi Chawal is a very homely yet popular dish in North India. The name of the dish ‘Kadhi Chawal’ roughly translates into ‘yoghurt curry with rice’. Obviously, yoghurt is one of the basic ingredients put to use in preparing this dish. For preparing this dish, mix curd with gram flour and allow it to simmer. Now add a pinch of asafoetida and allow it to work its magic. Add a few pakoras and your yummy Kadhi is ready.
Serve this Kadhi with steaming hot rice. There are many variations of this basic dish that are found in different states of North India. You will definitely be spoilt for choice.
Makki Ki Roti and Sarso Da Saag
Punjab is one of the most beautiful states of North India, and so are the dishes from there. Makki Ki Roti and Sarso Da Saag is a dish that brings together all the flavours of Punjab on your platter. The combination is simply heavenly.
A delicacy from the state of Punjab, Makki ki roti and Sarso Da Saag are one combination one must try if they are visiting North India. One can easily prepare Makii ki roti with corn flour dough. Ginger, garlic and onions that are put to use to prepare Sarso Da Saag balance the pungent aroma of the mustard. In Punjab, they serve this dish with a piece of jaggery, to add a bit of sweetness to this overall savoury dish.
Paranthe
Paranthe with Karak chai, parantha with butter, paranthe just by themselves! North India sure does love its paranthe. In different places, a variety kind of grains is put into use to make this Indian flatbread. The thin flatbread is a healthy choice of meal and one can savour it with pickle or curd.
The most amazing thing about parathas is their stuffing which is aplenty. You have an array of stuffing to choose from, be it aloo, gobi, muli, onion, methi, paneer, or even chicken for those who love their non-veg.
Baigan Bharta (Eggplant dish from North India)
This simple dish, Baigan Bharta, from North India can be relished with a helping of rice or roti and is a favourite especially during the chilly winters.
Grease the brinjal with oil preferably mustard and then grill it over red-hot smoking charcoal or an earthen stove using coal or firewood. The smoky aura that this fresh brinjal roast gives off is quite alluring. Garnish your bharta with chillies and onions. enthral people with the flavours of this wonderful dish.
Dal Makhni
This dish from North India also originates from Punjab. The primary ingredients are whole black lentil, red kidney beans, butter and cream. The dish is rich from the use of the cream. One can prepare this dish with yoghurt, milk or even without any dairy products.
Enjoy dal makhani with jeera rice, or plain steamed basmati rice, ghee rice, paranthe, roti or naan.
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