North Indian cuisine is a diverse and rich culinary tradition that has its roots in the Indus Valley Civilization, which dates back to 2500 BCE. Over the centuries, North Indian cuisine has been influenced by various invasions and migrations, including those of the Mughals, Turks, and Afghans. The cuisine has evolved to incorporate a variety of flavours, ingredients, and cooking techniques.
One of the most significant influences on North Indian cuisine was the Mughal Empire, which ruled India from the 16th to the mid-19th century. The Mughals brought with them a rich culinary tradition that was heavily influenced by Persian and Central Asian cuisines. They introduced new spices, ingredients, and cooking techniques, which led to the creation of many iconic North Indian dishes such as biryanis, kebabs, and curries.
The Punjab region, which is now split between India and Pakistan, has had a significant impact on North Indian cuisine. The region is known for its rich dairy products like butter, milk, and ghee, which are used extensively in North Indian cooking. The tandoor oven, which is a key element of North Indian cuisine, was also invented in the Punjab region.
North Indian cuisine is also heavily influenced by the Hindu religion, which forbids the consumption of beef. As a result, North Indian cuisine relies heavily on lamb, chicken, and vegetarian dishes. North Indian vegetarian cuisine is particularly famous for its rich and flavorful dishes like chana masala, dal makhani, and baingan bharta. The introduction of non-vegetarian food in North Indian cuisine is believed to have started during the Mughal era, which lasted from the 16th to the mid-19th century. The Mughals, who were Muslim, brought with them a rich culinary tradition that included various non-vegetarian dishes. They introduced new spices, ingredients, and cooking techniques, which led to the creation of many iconic North Indian non-vegetarian dishes such as biryanis, kebabs, and curries. The Mughals also introduced the concept of hunting and eating game, which was considered a royal sport. They brought with them the practice of hunting wild animals such as deer, wild boar, and birds, which were then used to prepare various non-vegetarian dishes. In modern times, non-vegetarian food has become a significant part of North Indian cuisine, with a wide range of meat dishes being enjoyed across the region.
Here are 7 Non-Veg dishes from North India for you to relish-
Butter Chicken
Butter chicken is a popular North Indian dish that consists of boneless pieces of chicken that have been marinated in a mixture of yoghurt and spices and then cooked in a tomato-based creamy sauce with a touch of butter. The dish is often finished with a sprinkle of fresh coriander leaves and is typically served with rice or naan bread. The sauce is what really sets butter chicken apart from other chicken curries. The sauce is rich and creamy, with a slightly sweet and tangy taste from the tomatoes, and a hint of spice from the various spices used in the marinade. The chicken is tender and succulent, and it soaks up all the flavours of the sauce, resulting in a truly delicious and satisfying meal.
Tandoori Chicken
Tandoori chicken is a popular North Indian dish that is made by marinating chicken pieces in a mixture of yoghurt and spices, including cumin, coriander, turmeric, and garam masala. The chicken is then cooked in a tandoor oven, which is a traditional clay oven that is heated with charcoal or wood. The high heat of the tandoor oven gives the chicken a smoky flavour and a slightly charred exterior, while the yoghurt marinade keeps the chicken moist and tender. The result is a delicious and flavorful dish that is perfect as a main course or as an appetizer.
Chicken Tikka Masala
Chicken tikka masala is a popular North Indian dish that consists of boneless pieces of chicken that have been marinated in a mixture of yoghurt and spices, and then grilled or baked until tender and juicy. The sauce is what really sets chicken tikka masala apart from other chicken curries. It is rich and creamy, with a slightly tangy and slightly sweet taste from the tomatoes, and a hint of spice from the various spices used in the sauce. The chicken is then added to the sauce, allowing it to absorb all of the flavours of the sauce.
Amritsari Chicken
Amritsari chicken is a popular North Indian dish that originated in the city of Amritsar in the Punjab region of India. It is made by marinating chicken pieces in a mixture of yoghurt and spices, including ginger, garlic, coriander, cumin, and garam masala. The chicken is then dipped in a batter made with gram flour (also known as chickpea flour) and deep-fried until golden brown and crispy. The result is a delicious and flavorful dish that is crispy on the outside and juicy on the inside. The spices used in the marinade give the chicken a rich and complex flavour, while the gram flour batter provides a satisfying crunch.
Chicken malai tikka
Chicken malai tikka is a popular North Indian dish that consists of boneless pieces of chicken that have been marinated in a mixture of cream, yoghurt, and spices, including ginger, garlic, coriander, cumin, and garam masala. The chicken is then grilled or baked until tender and juicy, with a slightly charred exterior. The marinade for chicken malai tikka is rich and creamy, giving the chicken a tender and juicy texture with a mild, yet flavorful taste. The spices used in the marinade give the chicken a subtle, fragrant flavour, while the cream and yoghurt provide a subtle sweetness and tanginess.
Galouti Kebabs
Galouti kebab is a popular North Indian dish that originated in the city of Lucknow in the state of Uttar Pradesh. It is a type of kebab made from finely minced meat, typically lamb, that has been marinated in a mixture of spices, including ginger, garlic, cardamom, cinnamon, and cloves. Galouti kebab has a rich, aromatic flavour that is perfectly balanced with a mild spice level. The texture is incredibly tender, and the kebab practically melts in your mouth. The dish is typically served with mint chutney, sliced onions, and lemon wedges.
Yakhni Pulao
Yakhni pulao is a flavorful rice dish that originated in the northern regions of India and Pakistan, particularly in the Kashmir region. The dish is made by cooking basmati rice in a spiced broth made from meat, typically lamb, along with a range of aromatic spices. Yakhni pulao is a comforting and satisfying dish that is perfect for anyone who loves aromatic rice dishes with a subtle and complex flavour. It is a popular dish in Indian and Pakistani cuisine and is a must-try for anyone looking to explore the rich culinary traditions of these regions.