7 Famous and insanely Tasty Dishes that you must try in North India

Each dish in North Indian cuisine has a distinctive and varied flavour, including rich, aromatic gravies, fiery vegetable stir-fries, moist, soft slow-cooked meat, and sinful sweets. The abundance of fruits, grains, veggies, and spices provides for a vivid and colourful food. North Indian cuisine is more opulent than other Indian cuisines; many dishes are prepared with pure desi ghee or fresh cream.

North India has a wide variety of delicious delights to offer in every location. In this article, we discuss some of the best North Indian cuisines that you must try,

1. Rogan Josh

Although the name of this lamb stew may sound fiery, the proverbial saying holds true that a dog’s bark is worse than its bite. The dry red Kashmiri chilies that are used to make rogan josh give it its red colour. This dish comes in a variety of variations.

2. Palak Paneer

This meal with a delicate flavour is fantastic! If you prefer a dairy-free alternative or don’t have any paneer (farmer’s cheese or dry curd cheese), you may also use tofu or vegetables like cauliflower or potatoes.

3. Jalebi

In India, everyone adores this syrupy, crunchy dessert. It is comparable to funnel cakes, a stalwart American fair dish, with the exception that these fried delights are ultimately dipped in a sweet syrup.

4. Chana Masala/ Chickpeas

This Chole or Chana Masala is the following Punjabi specialty on the list. In Hindi and Punjabi, “chickpeas” are referred to using the words “chana” or “Chole.” Other names for this North Indian specialty include Channay and Chholay. You can readily find restaurants or street sellers selling this dish. They might serve it with some Puris or a bowl of steaming rice.

5. Dum Aaloo

Kashmir is the origin of Dum Aloo, which as you can see asks for whole baby potatoes rather than chopped ones. The concept for making a portion of dum aloo is rather straightforward. The small potatoes will be deep-fried locally by North Indians before being served with a special gravy. Dum Aloo’s sauce includes cashew nut paste, yoghurt (or khoya, which is thickened milk from India), and a warm, earthy, and powerful spice from ginger and chilies.

6. Butter Chicken

In comparison to the other suggested Curries, this Butter Chicken recipe is less aromatic and spicy. It comes as a result of the freshly used cream making the curry’s base much milder (even milder than various other Curries). Fenugreek, garlic, and Garam Masala have the strongest aromas that you may detect. People began referring to the dish as Butter Chicken because the heavy cream and butter sauce is the dish’s standout feature.

7. Malai Kofta

Its appearance could immediately make you think of a bowl of curried meatballs with a thick sauce. This dish is also from the Mughlai culinary tradition or the modern province of Punjab. The deep-fried vegetarian dumplings known as Koftas are the “Malai” in the name of this dish, which refers to the cream used in the gravy. To make your veg balls richer, regional chefs add potatoes and grated Paneer (mild Indian cottage cheese).