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North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Odisha, Chhattisgarh, Madhya Pradesh, Maharashtra, Goa, and West Bengal. [1] Sub-types of North Indian cuisine include:
It is a part of the South Indian and North Indian cuisine and is available is numerous varieties all over North India. Aappam: Appam (Malayalam: അപ്പം, Tamil: ஆப்பம்) is a pancake made with fermented rice batter and coconut milk. It is a popular food in South Indian states of Kerala and Tamil Nadu.
As wheat is the staple food of the state, breads are very significant. Breads are generally flat breads; only a few varieties are raised breads. The breads may be made of different types of flour and can be made in various ways.
In North India, it is served as a sweet dish called suji halwa, suji being the Hindi word for semolina. It uses similar ingredients to kesari baat such as ghee, sugar, semolina and water. Nuts and raisins are often added, and sometimes saffron may also be added. Since this is a household dish in North India, the use of food colour isn't common.
Breakfast dish Dibba rotti: It is a breakfast item made in Andhra pradesh and is also called Minaparotti. Made with rice, urad dal. Tastes good with a chutney. Vegetarian Dosa: Pancake/Hopper. Ground rice, urad dal: Vegetarian: Breakfast dish Double ka meetha: Bread crumbs fried in ghee and dipped in milk and sugar syrup: Sweet Ennai ...
The tandoor is traditionally made of clay and is a bell-shaped oven, set into the earth and fired with wood or charcoal reaching high temperatures. According to Roy Hayter [62] the original versions of the tandoor "in the Punjab, a province in the north-west of India, were sunk neck deep in the ground". He further states that modern versions ...
Although the people in Uttarakhand also make dishes common in other parts of northern India, several preparations are unique to Uttarakhand such as rus, chudkani, [198] dubuk, chadanji, [199] jholi, kapa, and more. Among dressed salads and sauces, kheere ka raita, [200] nimbu mooli ka raita, [201] daarim ki khatai and aam ka fajitha [202] are ...
Puris are most commonly served as breakfast or snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in Hindu prayer as prasadam. When hosting guests it is common in some households to serve puri in place of roti, as a small gesture of formality. Puri is often eaten ...