Showing all restaurants with cuisine North Indian in Bangalore

The food of North India traces its descents from Persian ancestors who started filtering in India from the 11th century A.D. onwards and then more definitely from the 16th century A.D. when the Mughals came to power. The Mughals brought with them Persian and Afghan cooks who popularized cuisines in North Indian which are rich and fragrant Persian rice dishes, such as pilafs and biryanis (meat-based pilafs). Garnished with pounded silver, these dishes along with spicy kormas (braised meat in creamy sauces), koftas (grilled spicy meatballs) and kababs used to grace the tables of emperors. Even today, these dishes are cooked and eaten all over north India. You can sample excellent Mughlai cuisine in New Delhi.

North Indian Cuisine is largely influenced by the Mughal style of cooking. In their nearly 500 years rule over India, they contributed a lot to India including cuisine. Since the Mughals were originally from central Asia, the cuisine bears much similarity to the central Asian style of cooking. Abundant uses of butter based curries and dried fruits and nuts are striking features of north Indian cuisine. Wheat that grows profusely in northern India forms the larger portion of north Indian meal. Contrary to the southern and Northern part of India where rice is the staple food, north India lives on Roti, Chappatis, Paratha and Tandoori all made from wheat.

Lots of oil, ghee, butter along with rich spices are used as the medium for cooking which lend the north Indian food a very strong flavor. Meat also enjoys a special place in north Indian cuisine. A variety of Kebabs and Biriyanis (a tantalizing marinade of rice and meat) bear the Mughal legacy. Samosa is possibly the most popular snack in north India. Lassi is another beverage made from curd, which has an overwhelming taste. Gulab Jamun, Motichur Laddoo are popular sweets in this region. Some interesting north Indian dishes are Reshmi Kabab, Seekh Kabab, and Shammi Kabab, Kashmiri Pulao, Tandoori Chicken and Mutton to name only a few.

As mentioned earlier North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chillies, saffron, and nuts. 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.

The samosa is a popular North Indian snack, and now commonly found in other parts of India, Central Asia, North America, Britain and the Middle East. A common variety is filled with boiled, fried, or mashed potato. Other fillings include minced meat, cheese (paneer), mushroom (khumbi), and chick pea.

The staple food of most of North India is a variety of lentils, vegetables, and roti (wheat based bread). The varieties used and the method of preparation can vary from place to place. Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, imarti, several types of pickles (known as achar), murabba, sharbat, aam panna and aam papad. Popular sweets are known as mithai (means sweetmeat in Hindi), such as gulab jamun, jalebi, peda, petha, rewadi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several varieties of laddu, barfi and halwa.

Some common North Indian Recipes such as the various kebabs and most of the meat dishes originated with Muslims incursions into the country. Considering their shared historic and cultural heritage, Pakistani cuisine and North Indian cuisine have very similar source. North Indian cuisine encompasses the culinary traditions of the various northern countries, including Punjabi, Awadh, Kashmiri, Rajasthani, Gharwal, and Pahari. Due to climate and growing conditions, wheat plays a stronger role in northern Indian cuisine than in other areas of the country. Also Tandoori cuisine comes from the north.

Northern Indian cuisine has the following main schools of cooking : Kashmiri, Punjabi , Rajasthani, Pahari, UP, Awadh or Luchnawi.

KashmiriThe piece de resistance in the wazwan, the traditional 24-course banquet with many cooking ways and varieties of meat - some in curry, some dry, some pounded in various sizes. These are carefully cooked overnight by the master chef, Vasta Waza, and his retinue of wazas. In this the people will have to sit on the floor in fours and share the meal out of a large metal plate called the trami. The rice will be in a mound in the center, which will be quartered for the four who sat around the trami. Freshly made yogurt and chutney served in an earthen pot also is there to share. The meal begins with a ritual washing of hands at a basin called the tash-t-nari, which is taken around by attendants. As starters, seekh kababs - methi korma, tabak maaz, safed murg and zafrani murg,- will be served along with the first few courses. Seven dishes are a must for these occasions- Rista, Rogan Josh, Tabak Maaz, Daniwal Korma, Aab Gosht, Marchwangan Korma and Gushtaba.