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| Indian cuisine |
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Regional cuisines
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Ingredients, types of food |
North Indian cuisine is collectively thecuisine ofNorth India, which includes the cuisines ofJammu and Kashmir,Punjab,Gujarat,Haryana,Himachal Pradesh,Rajasthan,Uttarakhand,Delhi,Uttar Pradesh,Bihar,Jharkhand,Odisha,Chhattisgarh,Madhya Pradesh,Maharashtra,Goa, andWest Bengal.[1]
Sub-types of North Indian cuisine include:
North Indian cuisine has someCentral Asian influences introduced duringMughal Empire as compared to its southern or eastern counterparts in the subcontinent.[1]
Braj cuisine refers to regional delicacies prepared in Mathura and surrounding areas. Also referred to as Braj bhumi by many devotees and considered sacred because Lord Krishna was born here and spent his childhood in the region, the local cuisine largely comprises vegetarian dishes. You will observe a lot of fried food items like bedai, aloo-puri, deep-fried kachori, peda prepared using condensed milk, and makhan mishri, which is also believed to be among the favourites of Lord Krishna.
