India is one of the most diverse countries in the world, its languages are countless and every state and is unique in its traditions and most importantly its foods. Indian cooking is varied as it is delicious, from simple street snacks served with tangy relishes, to light elegant meals and feasts fit for a Maharajah.
Focus on North India:
Style of food
North Indian curries usually have thick, moderately spiced, creamy sauces. The use of fruit and nuts, even in everyday foods is commonplace. Dairy products like milk, cream, cottage cheese, ghee (clarified butter) and yoghurt play an important role in the cooking for both sweet and savoury dishes. Due to the rich variety of fruit and vegetables available in the North, the region produces a wide variety of vegetarian dishes.
Staple Foods
North Indians tend to favour breads over rice. This area is home to the tandoori roti, naans and parathas, all commonly seem in Indian restaurants. Rice still does remain popular and made into elaborate biyanis and pilaffs.
I mportant spices and ingredients : Coriander, Cumin, Dry red chillies, turmeric, Chilli powder, Cardamom, Cinnamon, Cloves, Garam Masala, Aniseed/Fennel, etc.
Popular dishes : Mutter Paneer (a curry made with cottage cheese and peas), Biryani, Pulaos, Daal Makhani, Dahi Gosht, Butter Chicken, Chicken Tikka, Fish Amritsari, Samosas (snack with a pastry case with different kinds of fillings), Chaat (hot-sweet-sour snack made with potato, chick peas and tangy chutneys), Motichoor laddoo.
These are just a few of the culinary delights on offer from India's wide selection of traditional foods. North Indian curries are often found in curry houses across the UK and are a firm favourite with the British public.
To try these dishes in the North West of England visit highly acclaimed Jahan Indian Bar and Restaurant, Warrington. (http://www.jahangroup.co.uk or telephone 01925 860786/01925 601996)
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