North Indian Recipes offer wide assortment of food including both vegetarian and non vegetarian.Indian cuisine is ancient and has a 2500-3000 years old history. However, the recipes of the country have changed over the years.
According to the North Indian Recipes, a couple of main courses are served. They are usually doled out along with different pickles, chutneys and of course different types of Indian bread, "roti".
Among the North Indian Recipes, Punjabi cooking is exquisite and preparation such as Sarson-Ka-Sag - buttered mustard greens, flavoured with aniseed and asafoetida eaten with Makki-Ki-Roti the crisp, fresh corn bread. Punjabi cookery is the universal favourite item which is spicily stewed chick peas.
The delicious Karhi is another example of elite North Indian Recipes. The combination of protein rich pulses cooked with onions, tomatoes and red-eyed beans, rice and traditional breads, yoghurt whipped with chick pea flour and chick pea dumplings contribute a lot of the recipe of the northern region.
North Indian Recipes also depend on the local variety. In areas with a pastoral tradition, milk and its products are used in cooking.
Himachal Pradesh is one such state in northern India that concentrates on mostly vegetarian dish. They use tubers like potatoes and turnips as well as Green vegetables.
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