Famed for its Himalayan mountains, celebrated for its capital city, and world-renowned for its Taj Mahal, North India is noteworthy on so many levels. But maybe its culinary landmarks stand out above all. Loved the world-over for its tasty tandoori. Tikka masala. Palak paneer. Naan. Lassi. Muglai and Punjabi cooking. The north isn't just a must-see, but a must-eat.
In the far north of Kashmir, views of snow-capped mountains, serene lakes, and green valleys can feel like heaven. And its aromatic cooking can taste like it too. Spices such as cardamom, fennel, cinnamon, and saffron are often used in savory stews with mutton or lamb. Then thickened with fresh cream or yogurt.
Vegetable dumplings seasoned with exotic spices and simmered in a spicy sauce alongside chickpeas sautéed with onions, tomatoes, peppers and exotic spices served with a side of Basmati pilaf. Made with Olive Oil.
Spinach and homemade-style cheese simmered and sautéed in an enticing, savory sauce.
Chickpeas sautéed with onions, tomatoes, peppers and exotic spices.
While Delhi may be the capital of India, it might also be the world’s capital of mouthwatering street foods. Around nearly every corner is something frying, baking, boiling, steaming, or stirring. From sizzling chicken kebabs and potato stuffed parathas to spicy chili momos and endless varieties of chaat.