North Indian Food
North Indian food is the cuisine of ethnic groups in North India. The climate in North India is dry and cool so suitable for grain farming. North Indian foods are popular with wheat flour that is made to be various types of bread such as naan, puri, chapatti, and paraatha.
North Indian foods are famous with samosas and Nolan sandesh. Samosa contains potatoes that have been boiled and use vegetable curry. Nollen sandesh is rice eaten after flaked and mixed with fruit and milk. North Indian cuisine has similarities with the cuisines of Pakistan and Bangladesh. North Indian people familiar with oven called a tandoor to cook and bake bread. North India includes the states of Haryana, Punjab, Uttar Pradesh, Bihar, Jharkhand, Chhattisgarh, Madhya Pradesh, Rajasthan, Jammu and Kashmir, Uttarakhand, and Himachal Pradesh.
Each state stores wealth culinary. Awadh created cooking technique in the cauldron covered over low heat called dum pukht. The popular foods are korma. Characteristic of the cuisine of Bihar is chhonkna (frying spices in oil) using a mixture of five spices panchforan or consisting of anise, mustard seeds (sarson), fenugreek (methi), Ajwain, and black cumin (mangraila). The popular food is Kadhi Bari. North Indian food has its peculiarities in each state.