Regional influences in the North Indian cuisine : From Kashmiri Wazwan to Rajasthali Thali
North India spans a large part of the subcontinent. What makes a North Indian meal is the various regional influences that have made their way into popular culture. From Kashmiri saffron to rich buffalo milk paneer, each region has its masalas and recipes that come together to form a harmonious blend of flavor and ultimately – delicious meals.
Punjabi cuisine brings a vibrant food culture that uses ghee, wheat, rice, sugarcane, and plenty more resources that the state’s soil has been blessed with. Punjabi cuisine includes many dairy products that are locally sourced, along with hearty non-vegetarian dishes.
Rajasthani Cuisine For a land that hasn’t always had the luxury of a wide array of vegetation and produce, Rajasthani cuisine does not shy away from celebrating the richness of the spices in its dishes. Lentils are cooked in all shapes and forms for the most texture-rich experience.
Awadhi cuisine brings flavour-packed dishes, which are mostly made with meat wrapped in the heat of spices and nuts. The more popular dishes include biryani and korma dishes.
Kashmiri cuisine is unique and explores distinct taste notes. It is known for its use of fresh vegetables, yogurt and spices. Dishes like Rogan Josh, Yakhni, Kashmiri Muji Gaad, and the well-known – Wazwan. The Wazwan is a culinary experience with seven dishes, served one after the other. Kashmiri cuisine also celebrates communal eating because good food is enhanced with good company.
Historical influence on the North Indian cuisine
As many rulers and cultures have invaded the Northern region of India, they’ve also taken this time to put their flavor on the food. The tandoor and Biryani are thought to have been brought in by the Persians and Mughals. This shows their influence on dishes like – tandoori chicken, Naan, and kebabs. These are all a result of the popularity of the tandoor, a sizeable urn-shaped oven which is heated up with woodfire and meat is slow roasted, while breads like Naan are stuck to the sides of the oven and baked.
There is also an immense amount of sweet dishes curated that are special to each state or culture in North India. Each region has its take on sweets, so much so that it can exist as a wholly different genre of food. Dishes, such as Ghevar, are deep fried over and over again to bring the perfect intricate texture. Rajasthan brings motichoor laddoos, fried in ghee, to melt in your mouth. And Rasgulla, from the streets of Calcutta, to give you a sugar kick.
North Indian Cuisine today
The cuisines have travelled across borders so that everyone gets a taste of the delectable bites no matter where they are. Each region adds its mix of spices to the dish in front of them. However, the essence is maintained. North Indian dishes bring marinated chunks of meat or cottage cheese floating in a perfect concoction of pureed onions and masalas, topped with a drizzle of ghee to your plate. While some dishes are designed for occasions, the everyday meals don’t shy away from being flamboyant.
With the magic of the garam masala at its heart, North Indian cuisine will surely leave a notable impression on you for days to come.
Final Thoughts
North Indian cuisine has stood the test of time and has been influenced by all those who’ve left a footprint in history. It is a rich and diverse tapestry of flavors from across places. It results from centuries of cultural interactions between the Indians and those who invaded the land, coming together to innovate the cuisine like no other. People across borders enjoy the North Indian cuisine we know today, and is a testament to the region’s rich heritage.
A food enthusiast and a blogger – someone who likes to eat and write about it. I’m passionate about exploring different cuisines and challenging my palette. I give into my food craving regularly and am often on the hunt to find my new favorite food place in town.
