35 Iconic Food of North India You Need to Try

Last Updated on February 18, 2024 by Amanda P. Brown

North India is home to a wide variety of delectable cuisines, from the busy streets of Delhi to the opulent kitchens of Rajasthan. North Indian cuisine is famous for various dishes, including Dal Makhani, Palak Paneer, Tandoori Chicken, Dalia, Chole Kulche, and Chaap Masala.

This article will introduce you to more North Indian cuisine. We’ll discover this cuisine’s signature dishes, flavors, and cooking methods.

35 Food of North India

Table of Contents

Dal Makhani
Dal Tadka
Paratha
Naan
Rajma Chawal
Biryani
Tandoori Chicken
Palak Paneer
Kadhai Paneer
Paneer Tikka
Rogan Josh
Butter Chicken
Kadhi Chawal
Aloo Puri
Sarson Ka Saag
Chole Bhature
Malai Kofta
Sheekh Kabab
Chicken Dum Biryani
Dahi Bhalla
Malai Kulfi
Chicken Tikka Masala
Chicken Korma
Egg Curry
Dalia
Chole Kulche
Chaap Masala
Kulcha
Badam Burfi
Dahi Vada
Chana Chaat
Egg Butter Masala
Cheela
Laal Maans
Nihari

1. Dal Makhani

Popular and tasty, Dal Makhani is a North Indian food with a distinct position in Indian cuisine. Rich and creamy lentil curry is made with kidney beans (rajma) and black lentils (urad dal), cooked to perfection.

Soaking the lentils and beans for a whole night is the first step in making Dal Makhani. After that, a blend of spices and tomatoes, onions, garlic, and ginger are added as they cook. Butter and a dollop of whipped cream are the finishing touches.

What to Served with Dal Makhani:

Naan
Paratha/Roti
Kulcha
Steamed Rice

2. Dal Tadka

The main ingredients in Dal Tadka are yellow lentils cooked until they are smooth and mixed with a spice mixture called a tadka.

The lentils are cooked in water until tender, then seasoned with oil or ghee, cumin seeds, garlic, ginger, and occasionally green chilies to make Dal Tadka. Tempering not only improves the flavor but also gives it a seductive scent. Add some extra spices like coriander, turmeric, and red chili powder to make it tastier.

What to Served with Dal Tadka:

Rice
Indian Breads
Paratha/ Roti

3. Paratha

Paratha is flatbread northern Indian food. The dough for this bread is made with water, a bit of salt, and whole wheat flour. The dough is then stretched into thin rounds and fried on a skillet with oil or ghee until it turns golden.

The versatility of paratha is what sets it apart. There is a limitless variety of paratha for different fillings and seasonings. Fillings such as spiced mashed potatoes (Aloo Paratha), seasoned cauliflower (Gobi Paratha), and crumbled Indian cottage cheese (Paneer Paratha) are popular varieties.

What to Eat with Paratha:

Yogurt
Raita
Pickles
Omelette
Chai (Indian Tea)
Aloo dum
Dal

4. Naan

Naan is another flatbread that is a popular food in north india. The basic ingredients for naan include refined wheat flour, water, yeast, and yogurt. Naan gets its signature airy texture from kneading the dough and then letting it rise during preparation. After shaping the dough into ovals or circles, it is slammed onto the walls of a preheated tandoor. It cooks rapidly, getting a scorched and bubbling appearance.

Naan comes in various flavors, including garlic, cheese, and butter. It is typically coated with butter or ghee after baking to make it even more decadent.

What to Serve with Naan:

Kebabs
Nihari
Lentils
Tandoori Chicken
Paneer Butter Masala

5. Rajma Chawal

If you’re looking for a north Indian dishes vegetarian, try Rajma Chawal. Steamed rice and kidney bean curry make for a delicious and easy meal. A fragrant tomato sauce infused with red kidney beans (rajma), coriander, cumin, and garam masala is simmered gently over low heat.

To add a touch of freshness, yogurt or raita go well with Rajma Chawal, and fresh coriander leaves are a common garnish.

What to Serve with Rajma Chawal:

Yogurt
Lassi
Raita

6. Biryani

Among the many north Indian foods, biryani is one of the well-known items. Aromatic basmati rice, luscious meat (chicken, mutton, beef, etc.), veggies, and a combination of flavorful spices make up the heart of biryani.

The meat or veggies used to make biryani are first marinated in a spice and yogurt mixture to make a flavorful base. As the marinating occurs, long-grain basmati rice is half-cooked and covered with meat or veggies. Ghee, fried onions, and milk infused with saffron make for an aromatic and aesthetically pleasing dish.

After that, the biryani is cooked slowly over low heat or using the traditional “dum” method, which involves closing the pot with dough to retain steam.

What to Serve with Biryani:

Boiled Egg
Raita
Vegetable Curry
Salad
Dal

7. Tandoori Chicken

Tandoori chicken is one of the most eaten foods in north India. Marinating the chicken in a colorful concoction of yogurt, herbs, and spices—including ginger, turmeric, coriander, garam masala, and garlic—is the secret ingredient in this recipe.

Cooking the marinated chicken in a tandoor, a clay oven, gives it a distinctive smokey taste and makes it juicy and tender. The tandoor’s intense heat makes the outside somewhat browned and crispy while the interior remains moist and supple. Spices like Kashmiri red chili powder and food coloring give Tandoori Chicken its vibrant reddish-orange color, sure to tantalize your taste buds.

What to Serve with Tandoori Chicken:

Naan
Paratha/ Roti
Rice
Cucumber Salad
Raita

8. Palak Paneer

In North Indian cuisine, Palak Paneer is one of the most nutritious dishes. In this vegetarian curry, fresh spinach (palak) and cottage cheese cubes (paneer) combine to create a colorful and savory dish.

The preparation starts by making a green puree using fresh spinach leaves, which gives the dish a vibrant color. The spinach puree is enhanced with fragrant spices such as cumin, coriander, garam masala, turmeric, garlic, and ginger.

The spinach base is enhanced by adding paneer cubes, which bring a delightful richness to the dish with their creamy texture. Palak Paneer is often topped with cream for extra decadence.

What to Serve with Palak Paneer:

Butter Naan
Paratha
Basmati Rice
Biryani

9. Kadhai Paneer

This vegetarian dish is prepared in a kadhai, an Indian wok-like appliance. It blends paneer’s creamy texture with colorful bell peppers, onions, and tomatoes.

The preparation is to sauté paneer cubes in a mixture of flavorful spices, such as red chili powder, cumin, coriander, and garam masala. The flavor profile of Kadhai Paneer is powerful and well-balanced, thanks to this perfect blend.

What to Serve with Kadhai Paneer:

Steamed Rice
Roti
Butter Naan
Basmati Rice

10. Paneer Tikka

A popular North Indian appetizer, paneer tikka is a mouthwatering food made with marinated and grilled paneer (cottage cheese) cubes.

Yogurt with a myriad of spices—ginger, turmeric, cumin, garlic, coriander, and—marinate paneer cubes to create Paneer Tikka. After that, the marinated paneer is skewered and cooked in a regular oven, a tandoor, or a clay oven. This cooking technique gives the paneer a delightfully smokey, charred taste that contrasts with its smoothness.

What to Serve with Paneer Tikka:

Chutney
Fried Rice
Onions

11. Rogan Josh

Rogan Josh is the tastiest north Indian meal originating from the Kashmir region. The distinctive name “Rogan Josh” is derived from Persian words, with “Rogan” meaning oil or clarified butter and “josh” referring to heat or passion.

Marinating the meat in fragrant spices like cardamom, cloves, cinnamon, and bay leaves produces this delicious dish. Meat that is cooked slowly takes on all the seasonings and becomes juicy and flavorful.

What is Served With Rogan Josh:

Chapati
Sheermal
Biryani
Naan
Raita
Rice

12. Butter Chicken

Murgh Makhani, or butter chicken, is a highly regarded dish in North Indian cooking. Butter chicken is marinated in a mixture of cumin, garlic, yogurt, coriander, ginger, turmeric, and garam masala, among other aromatic spices.

After marinating, the chicken is cooked in a tomato gravy enhanced with butter, cream, and a hint of sweetness to create a rich and decadent sauce.

Butter Chicken Sides:

Brown Rice
Naan
Tostadas
Flat Chapati Bread

Read More: Indian Chicken Dishes Name List

13. Kadhi Chawal

In north Indian dishes, Kadhi Chawal is simple but tasty, balancing sour and savory flavors.

The Kadhi, a yogurt and gram flour (besan) curry, is the star of the show. Spices like turmeric, cumin, fenugreek seeds, and green chilies are added to a yogurt and besan mixture before it is boiled to make the Kadhi. The result is a velvety curry that is creamy and somewhat tangy. The perfect side dish to Kadhi is steamed basmati rice.

What to Serve with Kadhi Chawal:

Papad

14. Sarson Ka Saag

The Punjabi specialty Sarson Ka Saag is a traditional North Indian meal. The greens (mustard, spinach, etc.) are finely chopped to prepare Sarson Ka Saag. Ginger, garlic, green chilies, and other traditional Indian spices are slow-cooked with these.

What to Serve with Sarson Ka Saag:

Makki di Roti
Basmati Rice
Paratha/ Roti

15. Chole Bhature

Chole Bhature is a famous cuisine in Northern India. It consists of deep-fried bread and a spicy chickpea curry. The chickpea curry, or chole, is made with aromatic tomato gravy and boiling chickpeas. Various spices, like cumin, coriander, garam masala, and others, are steeped into the sauce to provide a strong and savory taste. Green chilies, ginger, and garlic give the meal a spicy kick and depth of flavor.

The fermented dough for the fried bread, known as bhature, consists of refined wheat flour, yogurt, and a small amount of baking soda. Roll the dough into balls and fry it in oil until golden brown and puffy to make puffy buns. The outcome is a fluffy bread that goes wonderfully with the hot chole.

What to Served with Chole Bhature:

Onion slices
Lemon wedges

16. Malai Kofta

Pilafs stuffed with mashed potatoes, paneer, and various spices are the show’s star in the mouthwatering North Indian delicacy, Malai Kofta.

Malai Kofta is made by first making the kofta mixture, which is made of mashed potatoes, crumbled paneer, chopped almonds, raisins, and a variety of flavorful spices like cumin, coriander, and garam masala. After shaping the mixture into balls, they are deep-fried until crispy and brown.

Tomatoes, onions, ginger, garlic, and spices are cooked to make a thick and rich base for the creamy sauce. Milk, cashew paste, or almond paste are sometimes added to improve the richness and smoothness of the gravy. After preparing the gravy, the fried koftas are added and cooked until they soften and acquire flavor from the sauce.

What to Served With Malai Kofta:

Paratha
Basmati Rice

17. Sheekh Kabab

“Sheekh” or “speech” refers to the skewers used to make and cook these kebabs, whereas “kabab” normally refers to a grilled or roasted meat meal.

Sheekh Kebabs are produced by adding various spices and herbs to minced meat, usually a mixture of chicken or lamb. Common ingredients include minced onion, garlic, ginger, coriander, cumin, garam masala, and sometimes gram flour (besan) to bind the mixture. This seasoned beef mixture is molded onto long metal skewers to give the kebabs their distinctive elongated appearance.

Traditional preparation of Sheekh Kebabs in a tandoor, a type of clay oven, results in a slightly blackened exterior and a smokey aroma. Another option is to bake them or grill them for a barbecue.

What to Serve with Sheekh Kabab:

Butter Naan
Raita

18. Chicken Dum Biryani

The specialty of chicken dum biryani lies in its special cooking method, which involves layering and boiling the rice and marinating chicken in a covered pot so that their flavors can meld together.

The chicken is usually marinated in a mixture of yogurt, red chili powder, turmeric, garam masala, ginger-garlic paste, and other spices to make Chicken Dum Biryani. The chicken is marinated for several hours, or even overnight, to bring out the full flavor.

Meanwhile, entire spices like cardamom, cloves, and bay leaves are soaked and used to partially cook basmati rice until it is around 70–80% done. Next, the marinated chicken and half-cooked rice are piled in a pot or handi with a heavy bottom.

The steam is trapped by sealing the pot tightly with dough or a cover, and the biryani can cook in its juices. The “dum” procedure, a slow cooking technique, yields delicate, well-seasoned chicken and precisely cooked, aromatic rice in a biryani.

What to Serve With Chicken Dum Biryani:

Raita
Egg Curry
Vegetable Curry

19. Dahi Bhalla

Soft lentil dumplings soaked in yogurt and topped with chutneys and spices are the main ingredients of the well-known North Indian street meal and snack known as dahi bhalla.

Urad dal, or black gram lentils, are soaked and mashed into a smooth batter to make Dahi Bhalla. The next step is to season the batter with cumin, asafoetida, and coriander. Baking soda is sometimes added to achieve a fluffy batter. Bhallas are golden brown dumplings made with small quantities of deep-fried batter.

After being deep-fried, the bhallas are soaked in water to eliminate surplus oil and subsequently squeezed to preserve their tender, pillowy texture. Then, to give these softened bhallas a sour and creamy coating, they are dipped in beaten yogurt seasoned with salt and occasionally sugar.

What to Serve with Dahi Bhalla:

Tamarind Chutney
Mint Chutney

20. Chicken Tikka Masala

Popular and savory North Indian cuisine, chicken tikka masala is made with marinated and grilled chicken pieces and served with a thick, creamy curry sauce made from tomatoes.

Marinate boneless chicken pieces in a yogurt mixture with spices like turmeric, cumin, ginger, garam masala, garlic, and coriander.

The next step is to take the marinated chicken and cook it over a grill or oven until it gets a tasty, smoky char. Because of this, the chicken tikka turns out tender, juicy, and spiced to perfection.

The curry with a rich, creamy tomato base is called masala sauce. Typical ingredients include onions, garlic, tomatoes, ginger, and a blend of spices such as turmeric, cumin, coriander, and garam masala. Simmering the sauce allows it to get thicker and more flavorful. Cream or yogurt is a common addition to giving the sauce a silky texture.

What to Serve with Chicken Tikka Masala:

White Rice
Naan
Toasted Pita

21. Chicken Korma

One of the most delicious and fragrant dishes is chicken korma. To ensure the meat absorbs a burst of aromas, chicken pieces are marinated in a mixture of yogurt and spices for this traditional dish. The secret to making a delicious curry like Chicken Korma is to grind cashews, almonds, and coconut into a smooth paste that gives the dish a velvety texture.

The curry gets its delicate and fragrant flavor from a symphony of spices, which includes cloves, cinnamon, bay leaves, and cardamom. The dish’s fragrant profile is enhanced, and a subtle elegance is added with saffron or rose water.

What to Serve with Chicken Korma:

Naan
Basmati Rice

22. Egg Curry

North Indian Egg Curry is a filling and tasty dish with hard-boiled eggs cooked in a fragrant and rich curry sauce. Tomatoes, onions, and a spice mixture including cumin, turmeric, coriander, and garam masala are sautéed to make the curry. After the curry is simmering, the eggs are slowly added to soak up all the flavor.

What to Serve With Egg Curry:

Rice
Paratha/ Roti

23. Chole Kulche

Chole Kulche is a popular and flavorful North Indian street food that consists of spicy chickpeas (chole) served alongside soft and leavened Indian bread known as kulcha.

Coriander, amchur (dried mango powder), garam masala, and cumin are usually mixed into a strong, fragrant curry in which the chickpeas are cooked. Simmering the curry until the chickpeas are soft and flavored with aromatic spices makes for a delicious and filling foundation.

Baking the kulchas in a tandoor (clay oven) gives them a little crunchy outside and a pillowy inside; the bread is soft and fluffy. Spicy chole and fluffy kulchas provide a well-rounded and delicious dinner.

What to Serve With Chole Kulche:

Basmati Rice
Bhatura

24. Chaap Masala

A tasty North Indian meal called Chaap Masala is produced using soy chaap, a vegetarian protein extracted from soybeans and marinated and cooked to perfection.

Soy chaap sticks are first soaked in a yogurt-spice mixture that includes ginger, garlic, cumin, coriander, garam masala, and other fragrant herbs to make Chaap Masala. After marinating, the soy chaap sticks are skewered and cooked over an open flame or in the oven until they get a deliciously charred, smokey texture.

What to Serve With Chaap Masala-

Paratha/ Naan/ Roti? Laccha

25. Kulcha

Kulcha is a beloved North Indian bread known for its light, airy texture. Baking kulchas in a tandoor (clay oven) gives them their signature taste and texture; the leavened dough consists of all-purpose flour, yogurt, baking powder, and occasionally baking soda.

Flavored mashed potatoes (Aloo Kulcha), paneer (Paneer Kulcha), onions, and herbs are common fillings formed into oval or round forms before being baked. After stuffing, the kulchas are baked until the crust turns a golden brown and the inside is mushy.

Kulchas are known for their slightly crispy exterior and pillowy-soft inside, making them a delightful accompaniment to various North Indian dishes. They are commonly served with rich gravies, like chole (chickpea curry) or Dal Makhani, and are also enjoyed on their own with a dollop of butter or yogurt.

What to Serve With Kulcha:

Chickpea Curry
Paneer Butter Masala

26. Egg Butter Masala

For individuals who want a vegetarian or egg-based alternative, there is Egg Butter, a delicious spin on the traditional Butter Chicken that substitutes boiled eggs for the chicken.

The eggs in Egg Butter Masala are hard-boiled, cut in half, and cooked in a smooth sauce made with tomatoes until cooked through. Cumin, coriander, garam masala, and fenugreek are some of the aromatic spices used to make this curry, which gives it a strong but balanced taste. Butter and cream give the curry a richer flavor and texture, making it more decadent.

What to Serve With Egg Butter Masala:

Basmati Rice
Indian Bread

27. Laal Maans

North Indian cuisine, and the royal kitchens of Rajasthan in particular, are home to the traditional and spicy Laal Maans dish.

The traditional way to make Laal Maans is to marinate mutton or lamb in a yogurt mixture with various aromatic spices, such as cinnamon, cardamom, coriander, and cumin. But the striking red color and powerful heat of the Mathania red chile make this dish stand out. The name “red curry” comes from the color it is known for, which results from the highly spicy ingredients.

What to Serve With Laal Maans:

Roti
Rice
Paratha

28. Aloo Puri

A popular North Indian meal, Aloo Puri is a tasty mix of deep-fried bread with spiced potato curry.

A robust and aromatic curry is made with diced potatoes and a fragrant combination of cumin, coriander, turmeric, garam masala, and green chilies. The dish is finished with puris, little rounds of uncooked wheat bread deep-fried till golden and puffy.

29. Cheela

A savory pancake primarily prepared with batter produced from gram flour (besan), cheela goes by several names, including besan cheela, chilla, and others.

Gram flour, water, and a variety of spices (including turmeric, cumin, coriander, and green chilies) are the ingredients that go into making the batter for Cheela. This makes the batter silky smooth, bright yellow, and fragrant with flavor. To make pancakes, batter is poured onto a heated griddle or skillet and spread thickly.

To get the desired golden-brown color and crispy texture, cheela must be fried on all sides. Add finely chopped veggies, onions, tomatoes, and green chilies to make it healthier and more delicious. You can add cheese or paneer to some variants for a richer flavor.

30. Dalia

The North Indian staple dalia, sometimes called bulgur or cracked wheat, is loved and eaten for its health benefits. Dalia is made by roasting grains in ghee or oil until they turn a golden brown and release their nutty aroma. The next step is to cook it with milk or water until it becomes thick, like porridge.

Dalia is typically prepared in savory recipes with lentils, veggies, and a combination of fragrant spices like turmeric, cumin, and mustard seeds. To make a healthy and delicious dessert, try mixing it with milk, sugar, and cardamom for the sweet side.

31. Badam Burfi

Sweet and nutty almonds are the show’s star in Badam Burfi, a delicious North Indian dessert.

Badam Burfi begins with blanched almonds, which are then peeled and pounded into a fine paste. Afterward, ghee and sugar are added to the almond paste and cooked until it becomes thick and pliable. The liquid is poured onto a tray and cut into square or diamond-shaped pieces after it has cooled and solidified. Badam burfi is frequently topped with edible rose petals, pistachios, or silver or gold leaf to improve its aesthetic appeal.

Read More: Chana Biryani Recipe

32. Malai Kulfi

This thick and creamy Malai Kulfi is a classic Indian frozen treat made with almonds, cardamom, and saffron.

The base is made with concentrated and tasty whole milk cooked until it thickens to make Malai Kulfi. Once the milk has decreased, sugar and aromatic spices like cardamom are added to make it sweeter. A delicate aroma and a golden tint are brought out in the kulfi by adding saffron threads.

Chopped nuts like cashews, pistachios, and almonds are incorporated into the milk mixture to enhance the velvety texture. Freeze the mixture after pouring it into molds or classic kulfi cones.

33. Dahi Vada

One of the most common appetizers and snacks in Indian food is dahi vada. After soaking, Urad dal, or black gram, is ground into a homogeneous batter. After adding spices like cumin, salt, and asafoetida to the batter, the small, spherical dumplings are deep-fried.

The vadas (dumplings) are cooked until they turn golden brown. After frying, they are immersed in water to remove excess oil. To keep their spongy structure, they are gently squeezed.

After that, the vadas are dipped in a generously spiced yogurt that is thick and churned. The spices include roasted cumin powder, red chili powder, and chaat masala. For crunch, the meal is sometimes served with sev (crispy chickpea noodles), mint chutney, tamarind chutney, and fresh coriander.

34. Chana Chaat

North Indian street cuisine, known as Chana Chaat, is delicious and healthy since it uses chickpeas, or chana, as its main ingredient. The chaat is often garnished with fresh coriander leaves and made with finely chopped onions, tomatoes, and green chilies for a burst of freshness. Several spices are included to round out the taste, including red chili powder, cumin powder, and chaat masala.

Tangy tamarind chutney and zesty lemon juice are common additions to Chana Chaat, elevating it with their harmonious sweet and sour overtones. You can add chopped potatoes, cucumbers, or other veggies for a crunchier and more varied version.

35. Nihari

The aromatic and slowly cooked stew known as nihari has its roots in the Indian subcontinent and is a staple in the cuisines of Pakistan and North India. The meal is generally served as a hearty breakfast entrée, and the word “Nihari” means “morning” in Urdu.

Simmering meat—typically lamb or beef shanks—in a mixture of fragrant spices and herbs for a long time is used to make Nihari. The long cooking method makes the beef so soft that it melts when you bite it. Ground spices like cinnamon, cloves, cardamom, and star anise are essential components of Nihari.

Adding bone marrow, a traditional ingredient in Nihari, gives the broth its signature richness and complexity. Consequently, thanks to its delicious and slightly spicy flavor, you get a soothing and filling stew.

What to Serve With Nihari:

Tandoori Naan
Sheermal
Butter Naan

FAQs

What is the Staple Food of North India?

Northern and northwest India rely on wheat as a main staple food. The staple grains of North Indian cuisine include wheat, rice, and millet. Roti or chapatis made of wheat are the traditional accompaniments to vegetarian curry dishes such as saag, bhaaji, tarkari, or saalan.

Is North Indian Food Spicy or South Indian?

South Indian food is more spicy. Turmeric, cumin, coriander, and garam masala are traditional flavor enhancers in North Indian cooking. However, spicy peppers are commonly linked to southern Indian food, especially in regions like Tamil Nadu and Andhra Pradesh.

Is Chapathi North or South Indian?

Unlike rice, a mainstay in the southern region of India, roti, also known as chapati bread, is a northern staple. Unleavened bread, baked with whole wheat flour and then grilled or tawa-cooked, is a mainstay in most diets.

Final Verdict

The food of north India is famously varied and delicious. Every palette may find something to love in North Indian cuisine. Whether craving naan’s buttery softness or tandoori chicken’s smokiness, North Indian food will satisfy your taste buds.

When you visit this region, indulge in a culinary journey and explore the diverse tastes and flavors that make North Indian cuisine extraordinary.

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