North Indian cuisine

This article is part of the series
Indian cuisine
Regional cuisines North India Awadhi Bhojpuri Punjabi Kumauni Kashmiri Rajasthani Uttar Pradeshi Bihari Mughlai South India Main article Telugu Karnataka Kerala Tamil Hyderabadi Udupi Mangalorean Saraswat Mangalorean Catholic East, North East India Arunachalese Assamese Bengali Jharkhand Meghalayan Manipuri Naga Odia Sikkimese Tripuri West India Goan Gujarati Marathi Malvani & Konkani Sindhi Parsi Other Indian Chinese Nepali Jain (Satvika) Anglo-Indian Chettinad Fast food Malaysian Indian cuisine Indian Singaporean cuisine
Ingredients, types of food Main dishes Desserts Bread Drinks Snack foods Spices Condiments
Preparation, cooking Handi Karahi Tava Tandoor Uruli Other
See also History Etiquette Indian chefs Cookbook: Cuisine of India
Related cuisines Nepalese cuisine Sri Lankan cuisine Bangladeshi cuisine Pakistani cuisine Bhutanese cuisine Tibetan cuisine Afghani cuisine
India portal Food portal

North Indian cuisine (Hindi: उत्तर भारतीय व्यंजन, Uttar Bharatiya Vyanjan) is a part of Indian cuisine, from the region of Northern India which includes the Pakistani provinces: Punjab, Sindh and Indian states: Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Gujarat and West-Central Uttar Pradesh (Awadh and Braj). This is also a major cuisine in the Northern-Eastern regions like Eastern Uttar Pradesh (Purvanchal) and western Bihar (Bhojpuri cuisine, excluding cuisine of Mithilanchal) as well as central regions like Madhya Pradesh.

North Indian cuisine:

• Awadhi cuisine
• Bihari cuisine
• Bhojpuri cuisine
• Kumauni cuisine
• Cuisine of Kashmir
• Mughlai cuisine
• Punjabi cuisine
• Rajasthani cuisine
• Cuisine of Uttar Pradesh

North Indian cuisine has had strong Central Asian influences as compared to its southern or eastern counterpart.^[1]

References

Wikimedia Commons has media related to Cuisine of North India.