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In North region Delhi is a centre of heritage, architecture, history and power and what runs through its lifelines are the food here. Like in case of almost every other thing, in cuisine too, there is nothing that does not find a second home in the capital. Delhi’s food borrows flavors and elements from the past as well as from the various cultures, religions and livelihoods it sustains. You can try out the finest dining options here with countless choices in terms of cuisine, from Chinese, Continental, Thai, Mexican, Mughal to South Indian and a subtle dominance of North Indian and Punjabi preparations.
The state of Himachal Pradesh has a platter similar to that of the other North- Indian states with similar elements, styles, food habits, ingredients and delicacies. A staple meal in the state would consist of Dals, rice, broth, roti and sabzi. Meat, especially red meat is also a favorite, and almost all delicacies here are prepared with rich gravy, fragrant with local aromatic spices and herbs. With few of these constants in place, Himachal’s cuisine differs over its varied terrains and climates, and the geography gives newer alterations and versions to the food, making the overall platter rich and vibrant. Sidu (a preparation of wheat), Patande (a local version of pancakes), Chouk, Bhagjery, Chutney of ‘Til’, Khatta, Kali Dal, Aloo palda, Auriya Kadoo (a preparation of pumpkin), Spicy lotus stems are the highlights of the state’s cuisine. One also finds Momos and Noodles in the area.
Rajasthani love their food which can be evidenced in the time and energy they put into their preparations. The cuisine of Rajasthan is primarily vegetarian and offers a fabulous variety of mouthwatering dishes. The food here is such that it is suitable for the weather, availability of water, and other environmental factors of the area. Rajasthan is much of what its culture is, and the culture here derives a lot of its color, festivity, significance and of course, spice, often literally from the diverse and exquisite cuisine here. The delicacies of the state are indeed some of the richest, unique and most loved preparations of India.
Names such as Dal Bati Churma, Moong Dal ka Halwa, Ghevar, Rabdi and numerous more are popular all across, especially in North India, with their popularity spreading beyond the confines of the state, Your trip might be incomplete if you don’t try the scrumptious dishes that the land has to offer, especially the Rajasthani thali.
Uttar Pradesh cuisine has a bit of twin personality with Awadhi delicacies and traditions on one hand, while richness and grandeur of the Mughlai platters on the other. UP has a mix of utterly mouth-watering dishes ranging from street food like Chaat, Samosas and Pakodas to exquisite delicacies like the princely Laknavi spread. Like its people, UP has diversity in its cuisine as well with the famous Nawabi food calling UP its home.
The royal patronage influences the cooking techniques. The famous recipes of the state include tundey kebabs and kakori kebabs spiced to make anyone’s mouth water. Awadhi cuisine’s dominance is more widespread on UP’s menu, and the dishes such as Kababs, Samosa, Chaat, Kofta, Kachori and Chole Bhature as well as delicious deserts like Rabdi, Gujia, Qulfi, Kheer, Jalebi, Ras Malai and Petha define the cuisine of the state.
Uttarakhand does not have one uniform cuisine; instead, the local dishes keep changing as you move from place to place. The staples are mostly North Indian, though, with a significant part of the eateries and restaurants? Especially around the pilgrimage sites being vegetarian. The cooking often uses a generous use of ‘Ghee’ which completes charcoal and dishes. The food is also usually prepared using lentils and pulses. The area fosters both Garhwali and Kumauni cuisines which are somewhat similar in elements but differ slightly in their styles.
Even though the food is mostly vegetarian, one can find equally mouth-watering preparations of chicken and mutton in the area. Rice and Hash seeds known as ‘Bhaang’ are essential elements of any platter here. Bhatt ki Churdkani, Arsa (a sweet dish), Kafuli(a preparation of local green leafy vegetables), Phannu, Badi, Rus(development of several lentils), Gulgula (a sweet snack), Kandalee ka Saag, Palau are the local and unique preparations almost special to the area.
