In India, it is popularly said that North Indians and their
food are inseparable. The role of food in Northern India is not just to satisfy
hunger pangs but a lot more than that. The habitants of Northern India don’t
eat to live but live to eat, says a popular belief. Northern Indians take their
food very seriously and cooking it is no less than a ritual when compared to
other parts of the country, where you can still hope to make yourself a quick
meal without indulging in elaborate procedures. The North of India is centre of
some of the best culinary delicacies and varieties of food. Much of the
inspiration that the West derives in kitchen from India has its source in the
North India food. Butter Chicken, a non vegetarian Northern Indian specialty,
is one dish that has made its mark even outside the realms of the country and
countless foreign celebrities were found naming it among the few of the Indian
Dishes they identify and relish.
Food from North India is characterised by its thick, tasty
gravies. North Indians love chillies, saffron, milk, yoghurt, cottage cheese,
ghee (clarified butter)and nuts. Their meals are hearty and often include
several dishes. Sweets are a huge favourite too.
A typical North Indian meal would consist of chappatis,
paranta or pooris (unleavened flat breads), pilafs, dals, and mild curries.
Hot, sweet cardamom milk is very common before going to bed. North Indian
desserts and sweets are made of milk, paneer, lentil flour and wheat flour
combined with dried nuts and garnished with a thin sheet of pure silver. Nimbu
Pani (lemon drink), Lassi (iced buttermilk) are popular.
In North India chillies, saffron, milk, yoghurt, cottage
cheese and ghee (clarified butter) are hot favorites while in the South, folks
love pepper, tamarind and coconut and will often even cook in coconut oil.
Those in the East love all things mustard and fish while the
extremely cosmopolitan West Indians have so adopted western ingredients that
their style can quite easily be called fusion.
North Indian cooking features the use of the
"tawa" (griddle) for baking flat breads like roti and paratha, and
"tandoor" (a large and cylindrical charcoal-fired oven) for baking
breads such as naan, and kulcha; main courses like tandoori chicken also cook
in the tandoor. Other breads like puri and bhatoora, which are deep fried in
oil, are also common. Goat and lamb meats are favored ingredients of many
northern Indian recipes. So don’t think much visit Allindiayellowpage.com to get
detail information about north Indian hotels and restaurants in your area.