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| Indian cuisine |
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Regional cuisines
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| Ingredients, types of food |
| Preparation, cooking |
| See also |
| Related cuisines |
North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Odisha, Chhattisgarh, Madhya Pradesh, Maharashtra, Goa, and West Bengal.
Sub-types of North Indian cuisine include:
- Awadhi cuisine
- Bengali cuisine
- Bhojpuri cuisine
- Cuisine of Bihar
- Braj cuisine
- Chhattisgarhi cuisine
- Dogri Cuisine
- Goan cuisine
- Gujarati cuisine
- Haryanvi cuisine
- Cuisine of Jharkhand
- Kashmiri cuisine
- Kumaoni cuisine
- Maharashtrian cuisine
- Malvani cuisine
- Maithil cuisine
- Mughlai cuisine
- Odia cuisine
- Punjabi cuisine
- Rajasthani cuisine
- Saraswat cuisine
- Sindhi cuisine
- Cuisine of Uttarakhand
- Cuisine of Uttar Pradesh
- Cuisine of West Bengal
North Indian cuisine has some Central Asian influences introduced during Mughal Empire as compared to its southern or eastern counterparts in the subcontinent.
References
- ^ The Cuisine of North India. indianfood.about.com.
- "6 Regional Micro Cuisines Of Uttar Pradesh You Must Explore". www.slurrp.com. Retrieved 24 August 2024.
Braj cuisine refers to regional delicacies prepared in Mathura and surrounding areas. Also referred to as Braj bhumi by many devotees and considered sacred because Lord Krishna was born here and spent his childhood in the region, the local cuisine largely comprises vegetarian dishes. You will observe a lot of fried food items like bedai, aloo-puri, deep-fried kachori, peda prepared using condensed milk, and makhan mishri, which is also believed to be among the favourites of Lord Krishna.
