The Muslim Mughals brought with them a rich culinary tradition that included a variety of non-vegetarian dishes. They introduced new spices, ingredients and cooking techniques, resulting in the creation of many iconic North Indian non-vegetarian dishes such as biryani, kebabs and curries.
North Indian cuisine is a diverse and rich culinary tradition with roots dating back to the Indus Valley Civilization around 2500 BC. Over the centuries, North Indian cuisine has been influenced by various invasions and migrations, including those of the Mughals, Turks and Afghans. Dishes have evolved to incorporate a variety of flavours, ingredients and cooking techniques.
One of the biggest influences on North Indian cuisine was the Mughal Empire, which ruled India from the 16th century to the mid-19th century. The Mughals brought with them a rich culinary tradition, heavily influenced by Persian and Central Asian cuisines. They introduced new spices, ingredients and cooking techniques, resulting in many iconic North Indian dishes such as biryani, kebabs and curries.
The Punjab region, now divided between India and Pakistan, has had a major influence on North Indian cuisine. The region is known for its rich dairy products such as butter, milk and ghee, which are widely used in North Indian cooking. Tandoor is an important part of North Indian cuisine and was also invented in the Punjab region.
North Indian cuisine is also heavily influenced by Hinduism, which prohibits the consumption of beef. Hence, North Indian cuisine relies heavily on lamb, chicken and vegetarian dishes. North Indian vegetarian food is especially known for its rich and savory dishes such as chana masala, dal makhani and baingan bharta. The introduction of non-vegetarian items in North Indian cuisine is believed to have started during the Mughal era and lasted from the 16th century to the mid-19th century. The Muslim Mughals brought with them a rich culinary tradition that included a variety of non-vegetarian dishes. They introduced new spices, ingredients and cooking techniques, resulting in the creation of many iconic North Indian non-vegetarian dishes such as biryani, kebabs and curries. The Mughals also introduced the concept of hunting and eating game, which was considered a royal sport. They brought with them the custom of hunting wild animals such as deer, wild boar and birds, and using these animals to prepare a variety of vegetarian dishes. In modern times, non-vegetarian food has become an important part of North Indian cuisine, and a wide variety of meat dishes are enjoyed throughout the region.
Here are 7 non-veg dishes from North India to try-
Butter chicken is a popular North Indian dish consisting of boneless chicken pieces marinated in a mixture of yogurt and spices, then cooked in a tomato cream sauce with a drizzle of butter. The dish is usually finished with fresh coriander leaves and is usually served with rice or naan. The sauce is what really sets the butter chicken apart from other chicken curries. The sauce is rich and creamy, with a hint of sweetness and spiciness from the tomatoes, and a hint of spiciness from the various spices used in the marinade. The chicken is so tender and juicy, it soaks up all the flavors of the sauce for a truly delicious and satisfying meal.
Butter Chicken / pinterest.com
Tandoori chicken is a popular North Indian dish made by marinating chicken pieces in a mixture of yogurt and spices including cumin, coriander, turmeric and curry powder. The chicken is then cooked in a tandoor, a traditional clay oven heated with charcoal or wood. The high heat of the tandoor oven gives the chicken a smoky flavor and slightly charred appearance, while the yogurt marinade keeps the chicken moist and tender. The result is a delicious and flavorful dish that’s perfect as a main course or appetizer.
Chicken tikka masala is a popular North Indian dish consisting of boneless chicken pieces marinated in a mixture of yogurt and spices, then grilled or baked until tender and juicy. The sauce is what really sets chicken curry apart from other chicken curries. It’s rich and creamy, with hints of spiciness and sweetness from the tomatoes, and a hint of spice from the various spices used in the sauce. Then add the chicken to the sauce and let it soak up all the flavors of the sauce.
Chicken Amritsar is a popular North Indian dish that originated in the city of Amritsar in the Punjab region of India. It is made by marinating chicken pieces in a mixture of yogurt and spices including ginger, garlic, coriander, cumin and curry powder. The chicken is then dipped in a batter made with gram flour (also known as chickpea flour) and deep-fried until golden and crispy. The result is a delicious dish that is crispy on the outside and juicy on the inside. The spices used in the marinade give the chicken a rich and complex flavor, while the gram flour batter provides a satisfying crunch.
Chicken malai tikka is a popular North Indian dish consisting of boneless chicken pieces marinated in a mixture of cream, yogurt and spices including ginger, garlic, coriander, cumin and curry powder. The chicken is then broiled or broiled until tender and juicy, with a slightly charred exterior. The rich and creamy marinade for chicken malai tikka gives the chicken a tender and juicy texture and a mild yet savory taste. The spices used in the marinade impart a subtle, fragrant flavor to the chicken, while the cream and yogurt add subtle sweetness and tartness.
Galouti kebab is a popular North Indian dish that originated in the city of Lucknow in Uttar Pradesh. It is a type of kebab made of finely ground meat, usually lamb, marinated in a blend of spices including ginger, garlic, cardamom, cinnamon and cloves. Galouti kebab has a rich and aromatic flavor that is perfectly balanced with a mild spice level. The texture is so soft that the kebab almost melts in your mouth. This dish is usually served with mint chutney, sliced onions and lemon wedges.
Yakhni pulao is a delicious rice dish that originated in the northern regions of India and Pakistan, especially Kashmir. This dish is made by cooking basmati rice in a spiced broth made from meat (usually lamb) and an array of aromatic spices. Yakhni pulao is a comforting and satisfying dish, perfect for those who love aromatic rice with subtle and complex flavours. It is a popular dish in Indian and Pakistani cuisine and a must-try for anyone looking to explore the rich culinary traditions of these regions.
