Northern India includes the provinces of Punjab and Sindh and the states of Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Gujarat and West-Central Uttar Pradesh.
As you might imagine, with this many states packed into one region, North Indian cooking, recipes, spices and techniques can vary widely.
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The name of this lamb stew may sound fiery but as the proverb says, its bark is worse than its bite. The red color of rogan josh comes from the Kashmiri dry red chilies used to prepare it. There are many versions of this dish. Here is one you should enjoy.
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This fried fish dish is named after the city where it originated. Use firm-fleshed white fish to make this great appetizer or side dish to complement the main course.
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This mildly flavored dish is super healthy too! If paneer (farmer's cheese or dry curd cheese) is not on hand or you want a dairy-free option, you also can use tofu or veggies like cauliflower or potato.
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Delicately flavored paneer (farmer's cheese or dry curd cheese) is teamed with peas, in a tangy gravy. Mutter paneer is probably the most frequently ordered vegetarian dish in Indian restaurants.
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Serve this red kidney bean curry or rajma dal with plain boiled rice, kachumber salad and your favorite pickle.
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Chickpea curry or chole is a crowd pleaser when served piping hot and accompanied by pooris/bhatooras (fried Indian flatbread).Continue to 9 of 10 below.
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This creamy rice pudding is delicately flavored with cardamom and is full of nuts. It's a great dessert for any time of the year. In South India, where it is known as payasam, and East India, where it is called payesh, certain versions are made for special festivals.
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This crispy, syrupy dessert is well-loved everywhere in India. It can be compared to that perennial favorite fair food served in the States -- funnel cakes -- except at the end, these fried treats are soaked in a sugary syrup.