There are times when are stomach is full but we aren’t satisfied. We should eat food which not only satisfies our stomach but also soothes our soul; and according to me Indian food certainly gratifies our cravings. I’m a bit biased when it comes to North-Indian food, as for me it surely is bliss; and I doubt that one can resist the taste of Gajar ka Halwa, Chole Bhature or Butter Chicken. So here’s a list of 20 amazing North-Indian dishes you must try at least once in your life.
One of the most loved dishes in North-India. It is a combination of bhature and chana masala which you can serve with chutney, onion and different types of pickles. You can cook chole with chickpeas, which you will have to submerge in the gravy of assorted spices. Most of the places serve chole with a variety of bhature like mix bhature or bhature stuffed with paneer, potato, and so on.
Gajjar Ka Halwa
It is one of the most favourite desserts in North-India. It is a sweet carrot pudding prepared with grated carrots, milk, khoya, sugar and ghee. One can serve it with various dry fruits (sauté them in butter or ghee) to enhance its presentation and taste. It is also known as gajreela and is mostly served during the winter season.
Kashmiri Rogan Josh
Originated in Kashmir, it is the essential food of Kashmiri cuisine. It consists of braised lamb chunks cooked with a gravy made of yoghurt, garlic, ginger, brown onion and aromatic spices. Hindus and Muslims have different ways of preparing Rogan Josh. It is quite famous among the group of meat lovers.
It is the speciality of Rajasthan but is quite popular in Madhya Pradesh and Uttar Pradesh. Various Dals are used to prepare this dal; they are Mung dal, Moth Dal, Urad Dal, tuvar dal and Chana dal.
Bati is bread made up of wheat powder, which is mashed with a little bit of salt, curd or yoghurt and water. It is in the shape of small tennis ball-sized. The Bati is stuffed with ghee, paneer and different spices.
You can serve it with ladoo, rice, chutney and chaas (buttermilk).
Dilli ki Chaat
Delhi, also known as Dilli is famous for its mouth-watering chaat. There are some places in Delhi selling varieties of chaat. Whether you are in Chandni Chowk or Dilli Haat, chaat is something you should not miss. There are various chaat wala in every corner of Delhi. From a small stall in the hideout of a society to famous restaurants, you will find chaat everywhere.
flavoured Biryani prepared With Rice Is Cooked In Assorted Spices And Is Garnished With Ginger Juliennes And Sliced Green Chillies.
There is a huge variety of biryani like veg biryani, chicken dum biryani, etc. Different regions prepare biryani in their unique way, but the origin of this dish is North-India.
It is originated in Delhi by Mr Kundan Lal Gujral of Moti Mahal Delux.
Butter chicken or Murgh Makhani will never leave you unsatisfied; it surely never leaves me unsatisfied. You have to marinate the chicken in a mixture of various spices and cream for hours. Usually, tandoor is used to prepare the chicken. You can serve it in a mild curry, which one can prepare in many different ways.
It is one of the most popular snacks in India. You can always find Dahi Bhalla in most North-Indian weddings. Also, Indian families prepare Dahi Bhalla on various festivals. You can serve the Bhalla’s with sweet curd, sweet-sour chutneys, pomegranate, and chaat masala.
In North-India, Kheer is prepared on almost all the festivals or other auspicious occasions. The ingredients used are condensed milk, rice, sugar, ghee, cardamom, Kesar (saffron milk) and various dry fruits. Usually, people serve it as a dessert.
Kadai Paneer as you can already guess from its name is prepared in a kadhai. It is a mouth-watering recipe made of paneer, capsicum, onion, tomato, Kashmiri red chilli, and various other Indian spices cooked in ghee. It is included among the top most popular curry dishes but you can also cook it without the curry.
Simple yet exquisite, Rajma Chawal is quite a famous dish among most children. I have seen my school friends going crazy over a plate of this delicious delicacy. It can be prepared without difficulty and is a wholesome meal which will surely soothe your taste buds.
It is originated from the Punjab Region. Mostly Dhabi’s specialised in this mouth-watering dish. It is healthy and ingredients used to prepare it are pureed spinach, paneer, tomato gravy, garlic and other spices.
It is a combination of Urad Dal (whole black lentil) and Rajma (red kidney beans). Also known as the famous Maa ki dal; it is a staple in North-India. Although it takes hours to be ready, the result is all worth it.
Dum-Aloo also known as Aloo dum, are a speciality of Kashmiri cuisine. For preparing Dum-Aloo usually, people prefer small potatoes. They are deep fried and are served in the gravy made of various spices.
Unlike other falooda, Kulfi falooda is a frozen dessert. It is topped with various dry fruit, falooda sev and rose syrup. We add Falooda Sev (an essential ingredient used in Kulfi falooda) in it, which is corn starch vermicelli. If you want to prepare it at home, you can use whole wheat vermicelli or sooji in place of falooda sev. This yummy dessert is famous all over India.
Sarson Da Saag
It is a speciality of Punjab. People mostly serve this delicious saag with Makki di Roti (unleavened cornbread). It is prepared with mustard leaves, topped with lots of ghee or butter. Also, spinach can be added to thicken the dish and enhance its taste and colour.
Shahi Paneer is one of my favourite dishes. Its taste surely live up to its name, Shahi(royal). Cooked with fresh cheese paneer in a thick gravy with creams, onions & a variety of spices, it is a perfect dish for various special occasions. It has an amazing aroma around it which will make you crave for it more.
Flattened Rice, famously known as Poha. Poha is a breakfast dish and is eaten all over India. It is known by many names like Aval, Avalakki, Beaten Rice, Chiura.
It can be eaten fried or raw by submerging it in milk or water. It is also eaten as a snack, as it is a light yet healthy dish.
Chana Masala (Chole Masala) is a mouth alluring dish from the Punjabi kitchen. Ingredients used to prepare it are chickpeas, tomato, onion, garlic, coriander seed, and other spices. You can also add dried mango powder (amchur) and crushed pomegranate seed to improve its taste.
This is originated in Punjab before the independence. Traditionally we cook it in a tandoor at a very high temperature. It is marinated in yoghurt then seasoned with various spices and tandoori masala. It is usually served as starters but you can also include it in the main course with naan.