INDIAN CUISINE

NORTH INDIA

PUNJAB

JAMMU

and

and

HARYANA

KASHMIR
HIMACHAL

DELHI
U.P.

UTTARANCH
AL

 The Cuisine of
Kashmir as we know
it today has evolved
over hundreds of
years.
The first major
influence on the
cuisine is the food of
the Kashmiri Pundits.

KASHMIR

The cuisine was

then influenced by the
culture of people who
arrived with the
invasion of India and
the Kashmir region by
Timur from the area of
modern Uzbekistan.
It has also been
influenced by other
central Asian, Persian
and Afghan cultures

 The food usually uses a lot of yoghurt and turmeric.

The cuisine traditionally does not use onion and
garlic
The Muslims however use onion
and garlic in their food and
avoid the use of hing and curds.
Both Hindus and Muslims cook kebabs
The Kashmiri Chilli as well as a flower called Mawal
are used to impart a rich red colour to the gravies
Rice is the staple though wheat breads are also
eaten

Kahwa or Kashmiri tea is

very popular is made
without milk but with 11
other ingredients.

Saffron , nuts and spices

like green cardamom
and cinnamon flavor the
green tea in a samovar.

They also drink a salted

milky tea known as Nun
chai.

WAZWAN
.
Normally
restricted to occasions of celebration at homes, the
Wazwan experience includes table settings for groups of four on
the floor where choice dish after dish is served, each aromatic
with herbs and the fresh produce of the region

Of its thirty-six courses, between fifteen and thirty can be

preparations of meat, cooked overnight by the master chef, Vasta
Waza, and his retinue of wazas. Guests are seated in groups of
four and share the meal out of a large metal plate called the trami.

The meal begins with a ritual washing of hands at a basin called

the tash-t-nari, which is taken around by attendants. Then the
tramis arrive, heaped with rice, quartered by four seekh kababs
and contains four pieces of methi korma, one tabak maaz, one
safed murg, one zafrani murg, and the first few courses. Curd and
chutney are served seperately in small earthen pots

As each trami is completed, it is removed, and a new one brought

in, until the dinner has run its course. Seven dishes are a must for
these occassions-- Rista, Rogan Josh, Tabak Maaz, Daniwal
Korma, Aab Gosht, Marchwangan Korma and Gushtaba. The
meal ends with the Gushtaba.

KASHMIRI DUM ALOO : Baby potatoes cooked in a

rich curd gravy, flavored with green cardamom, fennel,
cloves and cinnamon.

HAAK OR KASHMIRI SPINACH; Spinach leaves

flavored with spring onions, yellow mustard seeds and
garam masala.

KASHMIRI PULAO: a fragrant rice preparation

with dry fruits , flavored with saffron and garam
masala , cooked with milk and water.

ROGAN JOSH: Rogan means fat

and josh literally the heat, though
figuratively it means the intensity.
Traditionally fatty meat on the bone
was used and it was slow cooked in
it own fat.
The hallmark of this dish is the
liberal use of the true Kashmiri
Chilli. The Muslims use PRAAN, a
Kashmiri Shallot and Maval, the
petals of the cockscomb flower. The
Hindus add yoghurt and the flavor
is highlighted by the use of fennel.

AAB GOSHT

A Kashmiri Muslim dish

Aab means water in
Persian and so has a
watery gravy.
A mild curry of lamb
cooked gently in water
with whole spices and
shallots and later in milk.
It is flavored with fennel
and cumin.

TABAKMAAZ
Lamb ribs about 5inches in
length and 2 inches in width are
cooked with aniseed, ginger,
turmeric, asafetida and cinnamon
powders along with cloves and
salt , in milk and water.
Prior to serving they are fried
crisp.

GUSHTABA

Pounded lamb meat along with cayenne, fennel,

ginger, coriander and garam masala is ground
with yoghurt and ghee into a smooth paste and
made into koftas.
These are then cooked in curds, into which khoya
and garam masala is added

KABARGAH

Lamb rib chops cooked in milk

with a spice mixture of fennel,
cayenne, ginger powder,
whole garam masala and
mace then dipped in yoghurt
and coated in besan batter
and deep fried.

SHALGAM GOSHT
Flavored with saunf
and black cardamom
this
Is an extremely
fragrant dish. The
turnips are rubbed in
salt before frying to
remove the bitter
taste .

MARCHWANGAN KHORMA: Mutton cooked with curds,

with garam masala,
Maval, dry ginger powder and chillies. It is relatively spicy.

Kashmiri Kheema Pulao

Zaffrani Pulao
Kashmiri Mutanjan : A type of Lamb
pulao
Pasande Kebabs : Spiced lamb
boneless kebabs
Shammi Kebabs
Rista ( Meat balls in Red gravy)
Daniwal Korma : Lamb in a yogurt
and fresh coriander based gravy.
Methi Chaman

Kashmiri breads like Sheermal and Baqerkhani are popular,

without which no Kashmiri breakfast is complete.
Baqerkhani is the Kashmiri equivalent of rough puff pastry .
Kulcha is a melt-in-the mouth variety of short-bread, sweet or
savory, topped with poppy seeds.
Tsot and Tsochvoru are small round breads, topped with
poppy and sesame seeds and traditionally washed down with
salt tea.
Lavas is a cream colored unleavened bread

PHIRNI
A creamy rice pudding flavored
with
Cardamom, with almonds,
cashew nuts,
Pistachios and some saffron

DELHI
Delhi happened to be the most favored and favorite city of Moguls
and hence the secrets of the rich and royal Mughlai food was
handed down to the people of this state.
Delhi takes pride to have inherited the recipes deemed 'fit for
royals'. It consists of a superb
mix of aromatic spices,
butter based curries, loads of
dry fruits and roasted meats
cooked in earthen ovens called
tandoors.

Due to its proximity to Punjab and the

dominant Punjabi community ,recipes
from Punjab are extremely popular in
Delhi. Liberal doses of ghee and
butter are savored with as much
joy here as in Punjab.

PARATH PARATHA
Flavored with red chilli powder, salt and garam masala, these
rotis are cut into squares, smeared with butter and then
stacked on one another. They are then rolled out and cooked .
Eaten with sabzi pickle and pickle chutneys.

BADAM PASANDA Thin pieces of lamb thigh meat flavored

with spices and marinated in curds with ginger garlic, salt .
Cooked. Served in a rich cashew gravy

CHICKEN CURRY
SHAHI PANEER : Cubes of paneer
cooked in a rich cashew,
Curd and tomato gravy

ALOO JEERA
METHI MALAI MATAR
TANDOORI CHICKEN
SEEKH KEBAB

PUNJAB and HARYANA

Staple diet of the people Punjab and Haryana is wheat based
rotis, paranthas and naan.
Rice is cooked less frequently on special occasion. It is often
prepared flavored with onions and other condiments.
Striking feature of the cuisine of Punjab is lavish use of butter,
cream, ghee.
Pulses or dals, cooked on slow fire and flavored with characteristic
Punjabi tadka, constitute a major item of the meal.
Gravy is prepared using the basic mix of onion, tomato, ginger,
garlic, chillies and liberal dose of spices.
Jaggery is appreciated by the people in the winter season

BAINGAN KA BHARTA

LASSI PATIALA

Chilled curd, sugar, saffron, cardamom and cream

Along with plenty of crushed ice

MAKKI KI ROTI SARSOON DA SAAG

Maize flour rotis kneaded with warm water eaten with

A Sarsoon and palak ka saag

With onion, ginger, garlic chillies and

Maize flour. Tempered with

Ginger and green chillies and
finished with white butter.

PUNJABI DAHI KADHI

A yoghurt and besan kadhi

DAL MAKHNI

A blend of whole urad dal, a little

rajmah, cooked with whole spices.
Finished with tomatoes, cream and
butter

PUNJABI
CHOLE
A tangy dish of
chickpeas,
cooked with
tomatoes.
Enjoyed with
Bhaturas

PALAK PANEER

AMRITSARI FISH
Deep fried, besan batter , flavored with ajwaiin

STUFFED VEGETABLE PUNJABI PARANTHA

Paranthas made with a combination

of or with single vegetables like
carrot, cauliflower, potato, white
radish etc. Cooked on the griddle.
PUNJABI LACHHA PARATHA
Flaky rich paranthas, an excellent accompaniment

CHICKEN TIKKAS
Boneless chunks of chicken marinated with
Curds, red chilli paste, tandoori garam
masala,
Garlic paste, salt and mustard oil.
Cooked in the tandoor.

NAVRATAN KORMA
Carrots, French beans, green peas,
mushrooms, white pumpkin , cashew nuts,
raisins, cooked in a rich cashew
and curd gravy,
flavored with saffron. May be garnished
with cherries and grated paneer.
DAHI BHALLE

RAJMA MASALA
Rajmah cooked with a masala of onions, garlic, ginger and
tomato.

HIMACHAL PRADESH
Paddy and maize happen to be the staple food
Dishes prepared from an iron rich cereal called
Kodra are part of the daily food. Dishes prepared from energy
rich Sattu is a must item of every day meal.
Taste in Himanchal Pradesh varies from region to region. Some
people are very fond of non-vegetarian dishes. These are
prepared using host of spices like cardamom, cloves, cinnamon
and red chillies.
There is a special style of serving meals, on special occasions
and is called, 'Dham'. Food is cooked by botis in large copper
utensils and people sit on the floor to have the meal served on a
leaf. The traditional meal includes rice, a curd based dish, curry,
raita, pulses and sweets.

KULLU TROUT
The whole fish is marinated with salt, dill leaves, crushed
coriander seeds, chilli flakes, lemon rind, lemon juice
and mustard oil. It is then cooked on both sides in the pan.
Served tossed with rye, dices onions and coriander leaves,
eaten with steamed rice.
CHANNA MADRA

Chickpeas cooked with spices and yoghurt, with raisins, Eaten

with roti.
BHATURAS

UTTARANCHAL
Picturesque state of Uttaranchal has a simple yet delectable
cuisine. The food is extremely nutritious to suit the high energy
requirements of the hilly and cold region .
Basically people take a vegetarian meal though mutton and
chicken are also savored by many.
Characteristic feature of the Kumouni cuisine is the sparing
use of milk and milk based products. This is due to the
geographical nature of the state as hill cows do not yield good
quantity of milk.
Rice is the staple food for the people of Uttaranchal.

Favorites of the Pahari people are the lentils. Locally grown

BHATT(a variety of soya bean) and the rust brown GAHAT also
called KULATH (horse gram) are appreciated more than others.
Large dried balls of urad dal, called badis and their smaller
version prepared from moong dal called mangodi are also
relished by the people here.
Also common is the use of coarse grain with high fiber content
MUNDUVA(Buck wheat) in the interior regions of Kumaun.
Medium of cooking is normally mustard oil
or pure ghee. Use of tomato is minimal
in the Kumaoni cuisine

RECIPES FROM GARHWAL

GARHWAL KA FANAA
Kulad dal cooked with ginger , garlic and red chilli pastes,
garnished with coriander leaves and eaten with black and
white roti .
CHAINSOO Dry roasted and ground black urad dal, cooked
with garlic, red chillies, cumin, coriander powder and hing,
in water till it becomes thick and of the right consistency.
Garnished with chopped coriander leaves and topped with
ghee and garam masala powder. Eaten with hot rice .

KAFULI It is a thick gravy preparation made from green leafy

vegetables. Kafuli made of Spinach leaves is the most common
preparation . Most commonly a paste of spinach and methi
leaves cooked till thick and pasty with green chilies, cumin, garlic
and hing. Thickened with rice flour paste Topped with ghee and
eaten with steamed rice .
JHOLI In Garhwali Jhol means very thin gravy. Jhol can be made
out of tomatoes, potatoes and other tubers. On the other hand
Jholi is gravy made out of curd.
This recipe call for using curd and besan with a tempering of
garlic whole red chilies and hing ,and coriander powder, chili
powder and turmeric. Towards the end , chopped spinach leaves
are added and topped with ghee, eaten with hot rice

PHANU is also made of dals (lentils) like Chainsoo, but in this

case the dals are soaked in water for about 4 to 6 hours before its
use. A different variety of dals like- Gahat, Arhar or green Mung
can be used to prepare Phanu. A paste of the dals is made with
Green chilies, ginger and garlic and half the quantity is made into
cakes and cooked on he griddle. The remaining is cooked into a
gravy into which these are added

THECHWANI can be prepared using radish root (pahari mula

having round root) or potatoes. The preparation is called by this
name as the radish root or potato is never cut, but crushed
(thinchao) into pieces. Cooked with onions tomatoes and spices,
garnished with green
chillies and coriander leaves.

BAADI
Made from mandua flour which has been cooked in hot
water
For just two minutes and then mixed with ghee. It is an
accompaniment
for lentils.
RAS
(A very appetizing and highly nutritious dish made from a
mixture of dals. It is typically eaten in winters along with
steamed rice. It is usually made in an iron Kadahi.). The
commonly used dals are lobia, rajma, kanuli channa, kala
channa, urad dal. For tadka whole red chillies, pinch of
hing, jeera are added . Serve with lots of ghee and bhaat

ARSA
This is a sweet delicacy, which is a special preparation on
the occasion of Marriages and Festivals .
It is made of ground rice mixed with a thick syrup of
jaggery and then made into a dough, This is shaped and
deep fried .
GULGULA
A paste of wheat flour and jaggery and
fennel
Seed is fried in hot oil

BLACK and WHITE ROTI : A combination of two dough's,

wheat four and mandua flour is used . Made like a roti
And topped with butter

UTTAR PRADESH
Uttar Pradesh has the most exotic recipes of the country in its
kitty. The state capital, Lucknow (erstwhile Awadh), inherited the
secrets of the Nawabi cuisines. Thus amongst many other things
Lucknow boasts of the rich and world famous Awadhi cuisine.
Outstanding feature of Awadhi tradition of cooking is the 'Dum
Pukht' . Finesse is also apparent in the blending of the various
spices in Awadhi cuisine. 'Dastarkhwan', the ceremonial tradition
of laying food on the table and a celebrated tradition of nawabs
transcends the traditional cuisine into a fine-art.
Otherwise, a vast majority of the state enjoys simple and sober
vegetarian meals. With dal, roti, Subzi and rice constituting the
essentials of daily food habits. Pooris and kachoris are relished on
special occasions.

Murg Mussallam
The 'Murg Mussallam' (literally means whole chicken) is a
delicacy perfected by the cooks of Awadh. The cavity of the
marinated chicken is stuffed with a mixture of chicken mince,
onions, ginger garlic, garam masala, eggs, almonds and pista.
The coating is made with yoghurt and almond paste along with
saffron.

LAZEEZ LAUKI
The bottle gourd or 'Lauki' is a popular vegetable of the summer
season. It has cooling properties owing to its high water content.
The Lazeez Lauki or literally 'delicious' gourd is prepared whole.
Stuffed with khoya, and nuts in a lightly spiced curd and poppy
seed gravy.
DUM BHINDI
Bhindi cooked with onion, capsicum tomato, chilli
and haldi powders in dum

GOBI MUSSALLAM

Cauliflower cooked whole with rich

Cashew paste, poppy seed paste,
curds, garam masala

KARELI ROGAN JOSH

Kareli boti cooked with curd, brown onion paste,
boiled onion paste , khada masala and a
Paste of desiccated coconut, sunflower seed, cashew nuts,
shahi jeera and garam masala powder .

AWADHI MURGH MASALA

A rich chicken gravy dish with brown onion paste, coconut,
spices
Curd, saffron and roasted gram flour. Flavored with mace and
cardamom.

VEGETABLE PARDA PULAO

KACHORI
Ground yellow moong dal , mixed
with spices and encased in pastry
and fried

SAMOSA

SEWAIN
Roasted and fried vermicelli, cooked with khoya and milk
Sugar, nuts and raisins, flavored with saffron.

SHAHI TUKDA

MALPUA
Made from a batter of flour and yoghurt. Dipped in sugar
syrup, flavored with saffron.