Regional Food

Traditions of
North India
North India is home to a diverse culinary landscape, with each region boasting its
own unique flavors, ingredients, and cooking techniques. From the robust Punjabi
curries to the fragrant Kashmiri spices, the flavors of this vast and varied area are
a true delight for the senses.
 Pawan
1
Jammu & Kashmiri Cuisine

Vrinda
2
Punjabi & Haryanvi Cuisine

Mahi
3
Uttrakhandi & Himachali Cuisine

Gaurav
4
Awadhi & Rajasthani Cuisine

Varun
5
Mughlai Cuisine
Kashmiri Cuisine: Influences of the
Himalayas

Kashmir is known for its scenic beauty and

rich cultural heritage. The usage of local
spices is usually seen here. And the
traditional slow cooking methods like
'Dum' are common.
Signature Dishes Ingredients
Rogan Josh, Yakhni, Modur Pulao, Dum Saffron, dry fruits, mustard oil, fennel, and

Aloo, Haak Saag. yogurt.

Cultural Significance
Kashmiri Wazwan is a multi-course feast served at weddings and
cultural events, emphasizing community and hospitality. It is a key
aspect of Kashmiri identity and is considered an art. It comprises
from 7 to 36 dishes of mutton or beef, chicken, fruits, and
vegetables. The important ethnic meat products of wazwan
include kabab, tabak maaz, aab gosh, rogan josh, nate-yakhni, rista,
and goshtaba.
Cuisine of Jammu
Jammu has its distinct cuisine, which is different from the Kashmiri cuisine of the
Kashmir Valley. Jammu’s food traditions are deeply rooted in the Dogra culture
and reflect simplicity, unique flavours, and a reliance on local ingredients.
Signature Dishes Key Ingredients Cultural Significance
Rajma Chawal, Kaladi Kulcha, Ambal, Aloo Rajma (unique to Jammu region), mustard oil, Jammu cuisine is simple and hearty, designed
Dum (Dogri Style), Madra. yogurt, jaggery, tamarind, and local spices like to suit the agrarian lifestyle of the region.
asafoetida (hing). Rajma Chawal from Jammu, especially from
the Bhaderwah and Kishtwar areas, is famous
for its flavor and texture, celebrated in local
festivals and gatherings.
Punjabi Cuisine:
Flavors of the Punjab
Region
1 Tandoori 2 Dairy-based
Specialties Dishes
Punjabi cuisine is renowned for The use of creams, yogurts, and
its tandoor-cooked dishes, like butters is a hallmark of Punjabi
tandoori chicken and naan, cuisine, adding richness and
which are infused with smoky, creaminess to curries and dals.
spicy flavors.

3 Flavourful Spices
Punjabi dishes make liberal use of aromatic spices like cumin, coriander,
and chili peppers, creating bold and vibrant flavors.
Signature Dishes & Ingredients

Signature Dishes
Key Ingredients
Makki di Roti with Sarson da Saag, Butter Chicken, Tandoori Roti,
Dairy (butter, cream), whole grains, mustard greens, and spices like
Amritsari Kulcha, and Lassi.
cumin and coriander.
Cultural Significance & Techniques

Cultural Significance Techniques

Reflecting the farming lifestyle, Punjabi cuisine is hearty and nutritious, Tandoor cooking, marination, and the use of generous spices and dairy
designed to energize farmers. make dishes rich and flavorful.
Haryanvi Cuisine
Cuisines and food of the Indian State of Haryana is known to be simple. People
of the state prefer their food to be made with fresh ingredients and through
simple recipes. Roti (a form of chapati) is a staple food in Haryana.

Since Haryana is rich with agriculture and cattle, the use of dairy products is
abundant in their food. Many households churn fresh butter from milk and use it
as opposed to the butter available in the markets. Lassi (also popular in Punjab) is
a popular and staple drink in Haryana.
Consumption of non-vegetarian food is generally avoided in the state and
sometimes is even considered a taboo among the rural population.
Signature Dishes Key Ingredients Cooking Techniques
Bajra Khichdi, Mixed Dal, Bathua Raita, Millet (bajra), wheat, lentils, yogurt, and Most dishes are rustic and minimally
Kadhi, and Churma. ghee. spiced, allowing the natural flavors of
grains and legumes to shine.
Himachali Cuisine
The North Indian state of Himachal Pradesh is a state that has remained largely uninfluenced by Western culture. Himachal Pradesh is a
multi-religion practising, multicultural and multilingual state. Some of the most commonly spoken languages are Hindi and the various
Pahari languages.

The day-to-day food of Himachalis is very similar to the rest of the north India. They too have lentil, broth, rice, vegetables and bread, etc. As
compared to other states in north India, non-vegetarian cuisine is more preferred.
Signature Dishes Key Ingredients Cultural Cooking
Locally grown grains, pulses, Significance Techniques
Dham (a festive meal), Siddu yogurt, mustard oil, and leafy Himachali Dham, a vegetarian Dishes often use brass
(steamed bread), Chana greens. feast, is served during festivals utensils to enhance flavor,
Madra, and Babru. and gatherings, symbolizing with cooking techniques
community bonds. focused on slow simmering
and light seasoning.
Uttarakhandi Cuisine
The “Devbhoomi” or Land of the Gods, with simple, Ayurvedic-inspired dishes. made of locally grown ingredients. The cuisines don't have
complex spices. The two regions in Uttarakhand have different cuisines, the Garhwali Cuisines and Kumaoni Cuisines. Some popular dishes
of Uttarakhand cuisine are:

• Rabri (that made with Jhongora (shyama ka chawal) & Chaas (butter milk) adding leaves of Radish.)
Khadi or jhwāi (made with Curd or buttermilk)
Signature Dishes Key Ingredients Cultural Significance
Kafuli (spinach dish), Bhatt Ki Churdkani Local greens, black soybeans, mild spices, Reflects the mountain lifestyle, with
(black soybean curry), Aloo Ke Gutke. spinach and fenugreek leaves. emphasis on health and minimalism. Local
foods are also believed to align with
Ayurvedic principles.
Awadhi Cuisine (Uttar
Pradesh): Flavorful
Classics
Kebabs and Curries
1
Uttar Pradesh is known for its succulent kebabs, like the famous galawati
kebab, as well as rich, aromatic curries.

Vegetarian Delights
2
The region's vegetarian offerings, such as the creamy shahi paneer and
the hearty chole bhature, are beloved staples.

Fragrant
3
Biryanis
Uttar Pradesh is home to the renowned Lucknowi biryani, a fragrant and
flavorful rice dish with tender meat.
Signature Key Ingredients Cultural Techniques
Dishes Mutton, saffron, rice, yogurt, Significance Slow-cooking (Dum Pukht)
Tunde Ke Kebab, Lucknowi and a range of whole spices Known for Nawabi influence, and marination are essential,
Biryani, Galouti Kebab, Nihari, like cardamom, cloves, and Awadhi cuisine has roots in with an emphasis on delicate
and Sheermal. cinnamon. the royal kitchens of Lucknow spicing and aromatic
and is famed for its refined presentation.
cooking.
Rajasthani Cuisine:
Delicacies of the Desert
State
Robust Spices Slow-Cooked Meats
Rajasthani cuisine makes extensive use Dishes like laal maas, a fiery red meat
of spices like red chili, coriander, and curry, are slow-cooked to bring out the
cumin, reflecting the region's arid deep, complex flavors.
climate.

Savory Breads Vegetarian Fare

Rajasthani breads like the flaky, buttery The region's arid climate has led to the
pyaaz kachori and the crisp, fried development of a rich tradition of
kachori are popular street food vegetarian dishes, such as
delicacies. dal-baati-churma.
Signature Dishes & Ingredients
Cooking Techniques
Dishes: Dal Baati Churma, Gatte Ki Sabzi, Laal Maas, Ker Sangri, and
Mirchi Bada. Dishes often incorporate minimal water, using ghee and buttermilk

Key Ingredients: Coarse grains, dried spices, yogurt, legumes, and instead, with methods like frying and stewing in low water.

regional vegetables like ker (wild berries) and sangri (dried beans).
Mughlai Cuisine: The
Legacy of the Mughal
Empire

Aromatic Spices Rich Creams

Mughlai cuisine is defined by its liberal use of Creamy sauces and yogurt-based marinades
fragrant spices like cardamom, cinnamon, are hallmarks of Mughlai dishes, creating a
and cloves. luxurious mouthfeel.

Meat-based Dishes Layered Biryanis

Meat, particularly lamb and chicken, is a Mughlai biryani, with its fragrant rice, tender
prominent feature in Mughlai cuisine, often meat, and aromatic spices, is a beloved dish
slow-cooked to perfection. of the region.
Signature Dishes Ingredients Cultural Techniques
Kebabs, Biryani, Nihari, Butter Rich use of butter, cream, dry fruits, Significance Focus on layered cooking, with
Chicken, and Korma. and a blend of aromatic spices. Mughlai cuisine reflects Delhi’s methods like Dum Pukht, rich
historical status as a cultural melting gravies, and extensive use of saffron
pot, with influences from Persian and rose water for aroma.
and Turkish cooking.
Preserving North India's
Culinary Heritage
1 Preserving 2 Promoting Local
Traditions Ingredients
Efforts are underway to document Chefs and food enthusiasts are
and preserve the unique regional championing the use of
cuisines of North India, ensuring locally-sourced, indigenous
their continued legacy. ingredients to celebrate the
diversity of North Indian cuisine.

3 Passing Down Knowledge

Older generations are sharing their culinary expertise and traditional recipes with
younger cooks, fostering a deeper appreciation for these food traditions.