There is an abundance of grains and fresh seasonal fruit and vegetables in North India. It also has strong Central Asian influences both in its culture and its food. Punjabi, Mughlai, Awadhi and Kashmiri styles of cooking belong to this region.

North Indian curries usually have thick, moderately spicy and creamy gravies. The use of dried fruits, nuts and saffron is fairly common. Dairy products like milk, cream, cottage cheese, ghee (clarified butter) and yoghurt play an important role in the cooking of both savory and sweet dishes. Thanks to the fact that such a rich variety of fruit and vegetable is available at all times of the year, the region produces a dazzling array of vegetarian dishes. Goat and lamb meats are favored ingredients of many nonvegetarian recipes.

Tandoor (clay oven), Kadai (wok style cast iron vessel) and Griddles are preferred cooking techniques in the north. This region is home to the popular tandoori roti and naans (bread made in a clay tandoor oven), stuffed parathas (flaky Indian bread with different kinds of vegetarian and non-vegetarian fillings) and kulchas (bread made from fermented dough). Rice is also popular and made into elaborate biryani’s and pulao (pilaf).

Vegetable oils like sunflower and canola along with ghee are normally used for cooking. Coriander, Cumin, Dry red chillies, turmeric, Chilli powder, Cardamom, Cinnamon, Cloves, Garam Masala, Aniseed/Fennel, etc. lend depth and aroma to the food from this region.

Muttar Paneer, Pulaos, Dal Makhani, Dahi Gosht, Butter Chicken, Chicken Tikka, Fish Amritsari, Samosas, Motichoor laddoo are some of the better known dishes from North India.