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The northern region
of India comprises the valley -filled Kashmir to the vast field- lands of Punjab.
The cuisine also varies widely in this region but the predominant one is the
Mughlai one.
The staple food of the Kashmiris is rice and plenty of meat dishes,
which includes "Gustaba", "Kaahwa", etc. The Kashmiri cuisine
is a blend of its major produce, which includes red chillies, fruits, nuts,
saffron and rajma.
For the Punjabis,
the Rotis and Lassi give them the vigor and energy they are noted for. The sarson
ka saag and the makke di roti is a good combination. The Punjabis
also place a lot of stress on the ginger, garlic, onion and tomato combinations.
Altogether the northern part is famous for its tongue tickling Mughlai dishes.
They are a gift to us from the Mughals who probably got it from their Persian
ancestors. The succulent kababs, kormas and the parathas are good examples.
The blending of spices over low heat is an important factor of the mughal syle of cooking.
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