North India features a incredible diversity of both culture and landscape.
In the northern area of India visitors may find flat and fertile terrian in the Northern Plains, or may venture to the great heights of the Himalayas. It is also home to such iconic heritage sites as the Taj Mahal, and the Valley of Flowers.
Religion and culture is as beautiful and diverse as the landscape. In northern India, Hindu’s flock to pilgramage centers such as Char Dham, Haridwar, Mathura, Allahabad and Varanasi. Buddhists travel in the footsteps of Siddhartha, and the Buddha working towards enlightenment by visiting the Mahabodhi Temple. In Amritsar Sikh’ssojourn at the Golden Temple, while Muslim’s travel to the destination of Ajmer.
Watch a short video about Northern India
Click on an image to enlarge
Towards the North, visitors will find the Himalayas which define the border between the Indian subcontinent & the Tibeten pateau. To the west, lies the Thar desert, shared between North India and Pakistan and the Aravalli Range. States belonging to the region are Jammu & Kashmir, Himachal Pradesh, Punjab, Uttaranchal, Uttar Pradesh, Haryana, Bihar, Jharkhand, Chattisgarh and Madhya Pradesh
North India has extreme climates – summers are hot and winters are cold. There is an abundance of fresh seasonal fruit and vegetable to be had. Its geographical position with relation to the rest of the Sub-continent means that this region of the country has had strong Central Asian influences both in its culture and its food.
North Indian curries usually have thick, moderately spicy and creamy gravies. The use of dried fruits and nuts is fairly common even in everyday foods. Dairy products like milk, cream, cottage cheese, ghee (clarified butter) and yogurt play an important role in the cooking of both savory and sweet dishes. Thanks to the fact that such a rich variety of fruit and vegetable is available at all times of the year, the region produces a dazzling array of vegetarian dishes.
North Indians seem to prefer Indian breads over rice, if the rich variety is anything to go by. This region is home to the tandoori roti and naans (bread made in a clay tandoor oven), stuffed parathas (flaky Indian bread with different kinds of vegetarian and non-vegetarian fillings) and kulchas (bread made from fermented dough). Rice is also popular and made into elaborate biryanis and pulaos (pilafs).
Coriander, Cumin, Dry red chillies, turmeric, Chilli powder, Cardamom, Cinnamon, Cloves, Garam Masala, Aniseed/Fennel, are spices that domintae Northern Indian Cuisine.