WPTD: Do you know about the specialties of North Indian Cuisine

North Indian cuisine- Amritsari Sol Pathure, Kashmiri Rohan Josh, Rajasthani Tal-Badi Surma, and Dilli Ki Chaat are some of the best dishes served in North Indian cuisine. North Indian curries are usually dense, moderately spicy and creamy gravy. The use of dried fruits and nuts is also very common in everyday foods. Dairy products such as milk, cream, cheese, ghee and yogurt play an important role in cooking tasty and sweet dishes. Gravy is usually milk based. Other common ingredients are chili, saffron and nuts.

Chole Bhature

New Delhi’s unofficial cuisine, although popular elsewhere in North India, Sol Pathur is a Punjabi blend of spicy curry chickpeas and buffy fried white flour bread, often eaten together for breakfast.

Kachori

Kachori is believed to have originated in Uttar Pradesh, India. In these states it is usually a round flat ball made with fine flour filled with a mixture of yellow moong lentils or manure lentils , besan , black pepper, and red pepper. It is made by adding powdered salt and other spices. In Gujarat, it is a round ball of flour and flour usually filled with yellow mung beans, black pepper, red chilli powder and ginger paste. In Delhi it is often called Chad. There is another type of Kachori in Delhi called ‘Khasta Kachori’ or ‘Raj Kachori’. One variation includes sweet upas kachori made with potatoes, coconut and sugar. Kachoris is often served with chutney made from tamarind, mint or coriander.

Pani Puri

Panipuri is a round or ball-shaped, plain puri that contains delicious water, tamarind chutney, chilli powder, chaat masala, potato mash, onion or chickpeas. It is softer than sweet when the water is sour and spicy.

Lassi

Lassi, a creamy, lung yogurt-based drink, is mixed with water and various fruits or condiments that originated in Punjab, India. There are many varieties, but most are sweet or salty; The former is mixed with yogurt or fruit or sprinkled with sugar, whereas it is mixed with salt and / or spices, usually cumin or cardamom. Traditionally, lassi is served in a non-manipulative clay cup called kushar, and extra Malay can be poured on top with a spoon before serving. This drink is also available in other parts of the world, especially Great Britain.

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