INDIAN CUISINENORTH INDIA PUNJAB JAMMU and and HARYANA KASHMIR HIMACHAL DELHI U.P. UTTARANCH AL . • The Cuisine of Kashmir as we know it today has evolved over hundreds of years. • The first major influence on the cuisine is the food of the Kashmiri Pundits. KASHMIR • The cuisine was then influenced by the culture of people who arrived with the invasion of India and the Kashmir region by Timur from the area of modern Uzbekistan. • It has also been influenced by other central Asian, Persian and Afghan cultures • The food usually uses a lot of yoghurt and turmeric. The cuisine traditionally does not use onion and garlic • The Muslims however use onion and garlic in their food and avoid the use of hing and curds. • Both Hindus and Muslims cook kebabs • The Kashmiri Chilli as well as a flower called Mawal are used to impart a rich red colour to the gravies • Rice is the staple though wheat breads are also eaten • Saffron .• Kahwa or Kashmiri tea is very popular is made without milk but with 11 other ingredients. • They also drink a salted milky tea known as Nun chai. . nuts and spices like green cardamom and cinnamon flavor the green tea in a samovar. WAZWAN . the Wazwan experience includes table settings for groups of four on the floor where choice dish after dish is served. between fifteen and thirty can be preparations of meat. cooked overnight by the master chef. and his retinue of wazas. Normally restricted to occasions of celebration at homes. Guests are seated in groups of four and share the meal out of a large metal plate called the trami. Vasta Waza. each aromatic with herbs and the fresh produce of the region Of its thirty-six courses. . quartered by four seekh kababs and contains four pieces of methi korma. Then the tramis arrive. and the first few courses. one tabak maaz. heaped with rice.The meal begins with a ritual washing of hands at a basin called the tash-t-nari. one safed murg. Curd and chutney are served seperately in small earthen pots . which is taken around by attendants. one zafrani murg. The meal ends with the Gushtaba. until the dinner has run its course. and a new one brought in. Rogan Josh. Marchwangan Korma and Gushtaba. Seven dishes are a must for these occassions-.Rista. Tabak Maaz.As each trami is completed. Aab Gosht. Daniwal Korma. . it is removed. cloves and cinnamon. HAAK OR KASHMIRI SPINACH. flavored with green cardamom. yellow mustard seeds and garam masala. . fennel. Spinach leaves flavored with spring onions.KASHMIRI DUM ALOO : Baby potatoes cooked in a rich curd gravy. . flavored with saffron and garam masala . cooked with milk and water.KASHMIRI PULAO: a fragrant rice preparation with dry fruits . The hallmark of this dish is the liberal use of the true Kashmiri Chilli. though figuratively it means the intensity. a Kashmiri Shallot and Maval. The Hindus add yoghurt and the flavor is highlighted by the use of fennel. the petals of the cockscomb flower. . The Muslims use PRAAN.ROGAN JOSH: Rogan means fat and josh literally the heat. Traditionally fatty meat on the bone was used and it was slow cooked in it own fat. AAB GOSHT A Kashmiri Muslim dish Aab means water in Persian and so has a watery gravy. It is flavored with fennel and cumin. A mild curry of lamb cooked gently in water with whole spices and shallots and later in milk. . asafetida and cinnamon powders along with cloves and salt . turmeric. in milk and water. . ginger. Prior to serving they are fried crisp.TABAKMAAZ Lamb ribs about 5inches in length and 2 inches in width are cooked with aniseed. fennel.GUSHTABA Pounded lamb meat along with cayenne. coriander and garam masala is ground with yoghurt and ghee into a smooth paste and made into koftas. ginger. into which khoya and garam masala is added . These are then cooked in curds. whole garam masala and mace then dipped in yoghurt and coated in besan batter and deep fried.KABARGAH Lamb rib chops cooked in milk with a spice mixture of fennel. . cayenne. ginger powder. SHALGAM GOSHT Flavored with saunf and black cardamom this Is an extremely fragrant dish. The turnips are rubbed in salt before frying to remove the bitter taste . . MARCHWANGAN KHORMA: Mutton cooked with curds. . dry ginger powder and chillies. It is relatively spicy. Maval. with garam masala. •Methi Chaman .•Kashmiri Kheema Pulao •Zaffrani Pulao •Kashmiri Mutanjan : A type of Lamb pulao •Pasande Kebabs : Spiced lamb boneless kebabs •Shammi Kebabs •Rista ( Meat balls in Red gravy) •Daniwal Korma : Lamb in a yogurt and fresh coriander based gravy. Lavas is a cream colored unleavened bread . topped with poppy and sesame seeds and traditionally washed down with salt tea. without which no Kashmiri breakfast is complete. Baqerkhani is the Kashmiri equivalent of rough puff pastry . sweet or savory. Tsot and Tsochvoru are small round breads.Kashmiri breads like Sheermal and Baqerkhani are popular. topped with poppy seeds. Kulcha is a melt-in-the mouth variety of short-bread. Pistachios and some saffron .PHIRNI A creamy rice pudding flavored with Cardamom. with almonds. cashew nuts. butter based curries. loads of dry fruits and roasted meats cooked in earthen ovens called tandoors. It consists of a superb mix of aromatic spices. . Delhi takes pride to have inherited the recipes deemed 'fit for royals'.DELHI Delhi happened to be the most favored and favorite city of Moguls and hence the secrets of the rich and royal Mughlai food was handed down to the people of this state. .Due to its proximity to Punjab and the dominant Punjabi community . Liberal doses of ghee and butter are savored with as much joy here as in Punjab.recipes from Punjab are extremely popular in Delhi. salt and garam masala. these rotis are cut into squares. salt .PARATH PARATHA Flavored with red chilli powder. Served in a rich cashew gravy CHICKEN CURRY SHAHI PANEER : Cubes of paneer cooked in a rich cashew. Cooked. They are then rolled out and cooked . Curd and tomato gravy . BADAM PASANDA Thin pieces of lamb thigh meat flavored with spices and marinated in curds with ginger garlic. smeared with butter and then stacked on one another. Eaten with sabzi pickle and pickle chutneys. ALOO JEERA METHI MALAI MATAR TANDOORI CHICKEN SEEKH KEBAB . garlic. tomato. Striking feature of the cuisine of Punjab is lavish use of butter. constitute a major item of the meal. Rice is cooked less frequently on special occasion. ghee. Jaggery is appreciated by the people in the winter season . Gravy is prepared using the basic mix of onion. ginger. Pulses or dals. cream. paranthas and naan. It is often prepared flavored with onions and other condiments. cooked on slow fire and flavored with characteristic Punjabi tadka. chillies and liberal dose of spices.PUNJAB and HARYANA Staple diet of the people Punjab and Haryana is wheat based rotis. saffron. cardamom and cream Along with plenty of crushed ice . sugar.BAINGAN KA BHARTA LASSI PATIALA Chilled curd. ginger. garlic chillies and Maize flour.MAKKI KI ROTI SARSOON DA SAAG Maize flour rotis kneaded with warm water eaten with A Sarsoon and palak ka saag With onion. . Tempered with Ginger and green chillies and finished with white butter. PUNJABI DAHI KADHI A yoghurt and besan kadhi DAL MAKHNI A blend of whole urad dal. cream and butter . a little rajmah. Finished with tomatoes. cooked with whole spices. Enjoyed with Bhaturas . cooked with tomatoes.PUNJABI CHOLE A tangy dish of chickpeas. flavored with ajwaiin . besan batter .PALAK PANEER AMRITSARI FISH Deep fried. Cooked on the griddle. cauliflower. white radish etc. an excellent accompaniment . potato.STUFFED VEGETABLE PUNJABI PARANTHA Paranthas made with a combination of or with single vegetables like carrot. PUNJABI LACHHA PARATHA Flaky rich paranthas. Garlic paste. salt and mustard oil.CHICKEN TIKKAS Boneless chunks of chicken marinated with Curds. red chilli paste. Cooked in the tandoor. tandoori garam masala. . DAHI BHALLE . raisins. flavored with saffron. cashew nuts.NAVRATAN KORMA Carrots. green peas. mushrooms. French beans. May be garnished with cherries and grated paneer. white pumpkin . cooked in a rich cashew and curd gravy. ginger and tomato. . garlic.RAJMA MASALA Rajmah cooked with a masala of onions. curry. Food is cooked by botis in large copper utensils and people sit on the floor to have the meal served on a leaf. These are prepared using host of spices like cardamom. cloves. Taste in Himanchal Pradesh varies from region to region. The traditional meal includes rice. 'Dham'.HIMACHAL PRADESH Paddy and maize happen to be the staple food Dishes prepared from an iron rich cereal called Kodra are part of the daily food. raita. pulses and sweets. a curd based dish. cinnamon and red chillies. Dishes prepared from energy rich Sattu is a must item of every day meal. Some people are very fond of non-vegetarian dishes. There is a special style of serving meals. . on special occasions and is called. crushed coriander seeds.KULLU TROUT The whole fish is marinated with salt. eaten with steamed rice. chilli flakes. with raisins. CHANNA MADRA Chickpeas cooked with spices and yoghurt. BHATURAS . Eaten with roti. dices onions and coriander leaves. lemon juice and mustard oil. dill leaves. It is then cooked on both sides in the pan. lemon rind. Served tossed with rye. UTTARANCHAL •Picturesque state of Uttaranchal has a simple yet delectable cuisine. . •Basically people take a vegetarian meal though mutton and chicken are also savored by many. The food is extremely nutritious to suit the high energy requirements of the hilly and cold region . This is due to the geographical nature of the state as hill cows do not yield good quantity of milk. •Characteristic feature of the Kumouni cuisine is the sparing use of milk and milk based products. • Rice is the staple food for the people of Uttaranchal. Large dried balls of urad dal. Locally grown BHATT(a variety of soya bean) and the rust brown GAHAT also called KULATH (horse gram) are appreciated more than others. Medium of cooking is normally mustard oil or pure ghee. Also common is the use of coarse grain with high fiber content MUNDUVA(Buck wheat) in the interior regions of Kumaun.Favorites of the Pahari people are the lentils. called badis and their smaller version prepared from moong dal called mangodi are also relished by the people here. Use of tomato is minimal in the Kumaoni cuisine . cooked with garlic.RECIPES FROM GARHWAL GARHWAL KA FANAA Kulad dal cooked with ginger . . red chillies. cumin. in water till it becomes thick and of the right consistency. CHAINSOO Dry roasted and ground black urad dal. coriander powder and hing. Garnished with chopped coriander leaves and topped with ghee and garam masala powder. Eaten with hot rice . garnished with coriander leaves and eaten with black and white roti . garlic and red chilli pastes. potatoes and other tubers. Jhol can be made out of tomatoes. Most commonly a paste of spinach and methi leaves cooked till thick and pasty with green chilies. chopped spinach leaves are added and topped with ghee. Towards the end . JHOLI In Garhwali Jhol means very thin gravy. Thickened with rice flour paste Topped with ghee and eaten with steamed rice . chili powder and turmeric. cumin. On the other hand Jholi is gravy made out of curd.KAFULI It is a thick gravy preparation made from green leafy vegetables. garlic and hing.and coriander powder. eaten with hot rice . This recipe call for using curd and besan with a tempering of garlic whole red chilies and hing . Kafuli made of Spinach leaves is the most common preparation . A paste of the dals is made with Green chilies. ginger and garlic and half the quantity is made into cakes and cooked on he griddle. The preparation is called by this name as the radish root or potato is never cut. Cooked with onions tomatoes and spices. but crushed (thinchao) into pieces.PHANU is also made of dals (lentils) like Chainsoo. . garnished with green chillies and coriander leaves. The remaining is cooked into a gravy into which these are added THECHWANI can be prepared using radish root (pahari mula having round root) or potatoes. Arhar or green Mung can be used to prepare Phanu. A different variety of dals like. but in this case the dals are soaked in water for about 4 to 6 hours before its use.Gahat. It is an accompaniment for lentils.BAADI Made from mandua flour which has been cooked in hot water For just two minutes and then mixed with ghee. It is typically eaten in winters along with steamed rice. kala channa. The commonly used dals are lobia. urad dal.). pinch of hing. RAS (A very appetizing and highly nutritious dish made from a mixture of dals. It is usually made in an iron Kadahi. kanuli channa. rajma. For tadka whole red chillies. jeera are added . Serve with lots of ghee and bhaat . This is shaped and deep fried . It is made of ground rice mixed with a thick syrup of jaggery and then made into a dough. which is a special preparation on the occasion of Marriages and Festivals .ARSA This is a sweet delicacy. GULGULA A paste of wheat flour and jaggery and fennel Seed is fried in hot oil . Made like a roti And topped with butter .BLACK and WHITE ROTI : A combination of two dough's. wheat four and mandua flour is used . Thus amongst many other things Lucknow boasts of the rich and world famous Awadhi cuisine. Subzi and rice constituting the essentials of daily food habits. roti. •Outstanding feature of Awadhi tradition of cooking is the 'Dum Pukht' . Pooris and kachoris are relished on special occasions. •Otherwise. the ceremonial tradition of laying food on the table and a celebrated tradition of nawabs transcends the traditional cuisine into a fine-art. a vast majority of the state enjoys simple and sober vegetarian meals. 'Dastarkhwan'. . Finesse is also apparent in the blending of the various spices in Awadhi cuisine. inherited the secrets of the Nawabi cuisines. With dal.UTTAR PRADESH •Uttar Pradesh has the most exotic recipes of the country in its kitty. Lucknow (erstwhile Awadh). The state capital. The cavity of the marinated chicken is stuffed with a mixture of chicken mince. . garam masala. The coating is made with yoghurt and almond paste along with saffron. ginger garlic. almonds and pista. onions.Murg Mussallam The 'Murg Mussallam' (literally means whole chicken) is a delicacy perfected by the cooks of Awadh. eggs. capsicum tomato. chilli and haldi powders in dum . The Lazeez Lauki or literally 'delicious' gourd is prepared whole. DUM BHINDI Bhindi cooked with onion. It has cooling properties owing to its high water content. and nuts in a lightly spiced curd and poppy seed gravy. Stuffed with khoya.LAZEEZ LAUKI The bottle gourd or 'Lauki' is a popular vegetable of the summer season. GOBI MUSSALLAM Cauliflower cooked whole with rich Cashew paste. curds. garam masala . poppy seed paste. KARELI ROGAN JOSH Kareli boti cooked with curd. sunflower seed. . brown onion paste. cashew nuts. shahi jeera and garam masala powder . khada masala and a Paste of desiccated coconut. boiled onion paste . saffron and roasted gram flour.AWADHI MURGH MASALA A rich chicken gravy dish with brown onion paste. spices Curd. Flavored with mace and cardamom. coconut. . VEGETABLE PARDA PULAO . mixed with spices and encased in pastry and fried SAMOSA .KACHORI Ground yellow moong dal . cooked with khoya and milk Sugar. flavored with saffron. . nuts and raisins.SEWAIN Roasted and fried vermicelli. SHAHI TUKDA . Dipped in sugar syrup. . flavored with saffron.MALPUA Made from a batter of flour and yoghurt.