North Indian cuisine

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This article is part of the series Indian cuisine

Regional cuisines

North India Awadhi – Bihari – Bhojpuri – Kashmiri Punjabi – Sindhi - Rajasthani – Uttar Pradeshi Mughlai - more..

South India Andhra – Karnataka – Kerala – Tamil Hyderabadi – Udupi – more..

East India Bengali – Oriya

North-East India Assamese – Naga – Sikkimese – Tripuri

West India Goan – Gujarati – Marathi – Malvani & Konkani – Parsi - Mangalorean

Other Indian Chinese - Nepali Jain (Satvika) – Anglo-Indian Chettinad – Fast food

Ingredients and types of food

Main dishes – Desserts – Bread Drinks – Snacks – Spices – Condiments

Preparation and cooking

Handi – Karahi – Tava – Uruli – Other

See also:

History – Etiquette Indian chefs – Cookbook: Cuisine of India

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North Indian cuisine (Hindustani: शुमाली हिन्दुस्तानी खाना, شُمالی ہندوستانی کھانا Shumālī Hindustānī Khānā), part of Indian cuisine, is a term used to refer to the cuisines found in northern India which includes the eleven Indian states: Haryana, Punjab, Uttar Pradesh, Bihar, Jharkhand, Chhattisgarh, Madhya Pradesh Rajasthan Jammu and Kashmir, Uttarakhand and Himachal Pradesh.

North Indian cuisine:

• Punjabi cuisine
• Mughlai cuisine
• Cuisine of Kashmir
• Awadhi cuisine
• Cuisine of Uttar Pradesh
• Rajasthani cuisine
• Bhojpuri cuisine
• Bihari cuisine
• Sindhi cuisine

[edit] External links

• Indian food and recipe portal