Background Information

North India is a loose term used for a variety of states, with the cusine varying across different each town, yet all encompassing a unique identity making the diverse range of dishes found today all different and original. Being categorised by extreme climates (very cold winters and hot summers), the range of produce available allows for many different dishes to be created, especially of the vegetarian range whereby there is a vast amount of seasonal vegetables that are grown.

Northern Indian dishes, in particular curries, tend to have a creamy, thick and somewhat spicy nature, though extreme spice is often known for southern forms of cooking. Dairy products are one of the very popular and most common uses within cooking, especially in the north, with milk, cream, ghee (clarified butter), paneer (cottage cheese) and curd (yogurt) often being used in both savoury and sweet dishes. The use of nuts and dried fruits are also very popular in northern cooking, though it is more often found in sweet deserts rather than main dishes. The climate of India also makes it easy for vegetables to thrive in these conditions, so the vast variety of dishes that are created are vegetarian, due to the solid supply of fresh products and the religious backgrounds where eating meat may be frowned upon. 

In South India, the popular choice tends to be rice over breads when accompanying a meal, however in the north it is the other way around. North india is famously known for its tandoori naans and rotis (cooked within a clay oven) as well as parathas and puris. However, rice dishes are also popular, with biryanis and pilafs becoming more complex with flavour combinations and spices. 

Spice, of course, is a particulary important aspect of indian cooking in general, with such a variety of combinations being used across the country leading to such a diverse range of dishes. The main spices that are used include tumeric, chilli powder, dhana jiru (coriander and cumin powder), garam masala, kashmini chillies (dried chillies), coriander, cumin, cardamon, cloves, fennel/aniseed and cinnamon. Spices are often fried in a small amount of oil before adding the base sauce, making the curry more pungent and deep in its flavour as the spices had been extracted and released into the oil. The oil that is used within cooking is also those that do not have a particular flavour, with the most popular being sunflower and vegetable oils. However, ghee may also be used for cooking to makes dishes incredibly rich for special occassions. 

Some of the most popular and famous dishes are those that may also be known to a British audience, being Mutter Paneer (cottage cheese with peas), biriyani, pilaf, daal makhani and other tomato based curries with traditional Indian vegetables.