The northern region of our country is famous for scenic beauty and also the tasty cuisine. Like the extremes of weather experienced by this region, equally variant is the cooking styles. On one hand we have the oily and spicy Mughlai style, and on the other, the simple and light kadhi (a preparation of besan and curd), chhnach (butter milk), etc.
The main course has different type of breads, viz roti, parantha, naan, kulcha, etc and different types of pulses, such as rajma, chhole, lobhia, different types of daal (lentil) and so on. Ghee, Butter, Dalda, Refined oil as well as mustard and olive oil are the common cooking mediums. Needless to say, the North Indian platter contains agricultural products, green vegetables, milk products, pickles, and last but not the least, glasses and glasses of lassi.
Delhi, the state that houses the national capital, has experienced the influx of migrants from various parts of the country- the influence of this can be seen in the wide plethora of styles available here. The people are mostly vegetarian, but non vegetarians have a fair share too. The kebabs and biriyani of Lucknow are world famous. The tandoori style of cooking hails from Punjab and Haryana. Also world famous is the yummy Sarson ka Saag and Makke di roti. The food items from Himachal, Uttaranchal, Uttar Pradesh are also very tasty, containing variety of spices. The culinary practices of Jammu and Kashmir is characteristic for the use of saffrons, cardamoms, cloves and many exotic spices. Some innovative dishes such as Rogan Josh, preparations of the lotus stem, kava tea are known all over the world.
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