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Indian cuisine |
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North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Odisha, Chhattisgarh, Madhya Pradesh, Maharashtra, Goa, and West Bengal. [1]
Sub-types of North Indian cuisine include:
North Indian cuisine has some Central Asian influences introduced during Mughal Empire as compared to its southern or eastern counterparts in the subcontinent. [1]
Braj, also known as Vraj, Vraja, Brij or Brijbhumi, is a region in India on both sides of the Yamuna river with its centre at Mathura-Vrindavan in Uttar Pradesh state encompassing the area which also includes Palwal, Ballabhgarh and Nuh in Haryana state, Deeg, Bharatpur, Karauli, and Dholpur in Rajasthan state and Morena District in Madhya Pradesh. Within Uttar Pradesh, it is very well demarcated culturally, the area stretches from the Mathura, Aligarh, Agra, Hathras and districts up to the Etah district. Braj region is associated with Radha and Krishna who according to scriptures were born in Barsana and Mathura respectively. It is the main centre of Krishna circuit of Hindu pilgrimage.
Krishna Janmashtami, also known simply as Krishnashtami, Janmashtami, or Gokulashtami, is an annual Hindu festival that celebrates the birth of Krishna, the eighth avatar of Vishnu. In certain Hindu texts, such as the Gita Govinda, Krishna has been identified as supreme God and the source of all avatars. Krishna's birth is celebrated and observed on the eighth day (Ashtami) of the dark fortnight in Shravana Masa. According to the purnimanta tradition), Krishna's birth is celebrated on the eighth day (Ashtami) of the dark fortnight in Bhadrapada Masa.
North India, also called Northern India, is a geographical and broad cultural region comprising the northern part of India wherein Indo-Aryans form the prominent majority population. It extends from the Himalayan mountain range in the north to the Indo-Gangetic plains, the Thar Desert, the Central Highlands and the northwestern part of the Deccan plateau. It occupies nearly three-quarters of the area and population of India and includes all of the three mega cities of India: Mumbai, Delhi and Kolkata. In a more specific and administrative sense, North India can also be used to denote the Indo-Gangetic Plain within this broader expanse, stretching from the Ganga-Yamuna Doab to the Thar Desert.
A cantonment is a military quarters. In India and other parts of South Asia, a cantonment refers to a permanent military station. In United States military parlance, a cantonment is, essentially, "a permanent residential section of a fort or other military installation," such as Fort Cavazos.
Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent.
BIMARU is an acronym, coined by demographer Ashish Bose in mid-1980s, formed from the first letters of names of some states, namely Bihar, Madhya Pradesh, Rajasthan, and Uttar Pradesh. BIMARU in Hindustani, bīmār, denotes "sick" states referring to the poor economic conditions of these states. The acronym has also been used as a pejorative for the people originating from these states. BIMARU states are low on HDI and food security. The present-day states of Jharkhand, and Uttarakhand were part of Madhya Pradesh, Bihar, and Uttar Pradesh, respectively, when the BIMARU acronym was coined. All of these are in the Hindi Belt, which also has relatively richer non-BIMARU states, such as Haryana, Himachal Pradesh, Delhi, Chandigarh, and Uttarakhand.
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Baranwal is a part of the larger Bania community of northern India. They originated in north India in the regions today comprising Uttar Pradesh, Bihar, Uttarakhand, Jharkhand and West Bengal. However, today they have a disapora spread across India and the world.
Tanti is a Hindu surname of weaving and cloth merchant community in India. The greatest concentration is believed to be in the states of Gujarat, Maharashtra, Jharkhand, Bihar, Uttar Pradesh, West Bengal, Assam, Tripura and Odisha. Tanti is a Hindu surname used only by the weaving and cloth trading communities across India.
Cuisine of Uttar Pradesh is from the state of Uttar Pradesh (UP) located in Northern India. The cuisine of UP has a large variety of dishes. The cuisine consists of both vegetarian and non-vegetarian dishes of different varieties. Being a large state, the cuisine of UP share lot of dishes and recipes with the neighboring states of Delhi, Uttarakhand, Bihar, Jharkhand and Haryana. Braj, Awadhi, Kannuaji, Kauravi, Bundeli, Bagheli and Bhojpuri are famous subtypes of cuisine of the state.
Ariselu or Arisa is an Indian sweet from Andhra Pradesh, Odisha, Telangana. It is also called Kajjaya in Kannada, Adhirasam in Tamil Nadu, Neyyappam in Kerala ,Anarsa in Marathi, arsa or anarsa in Uttarakhand, Bihar and Jharkhand.
Panjiriis sweet dish from the Indian subcontinent particularly popular in the Punjab region of both India and Pakistan which is specially prepared for Krishna Janmashtami festival. The sweet panjiri evolved from an Ayurvedic preparation called Panchajīraka.
The following outline is provided as an overview of, and topical guide to, India:
Ghugni or guguni is a dish made of peas or chickpeas in Nepal, India and Bangladesh. Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is usually eaten for breakfast with toasted bread or puri but can also be served as the main course for lunch or dinner. It can be made either with or without the use of onion and garlic. It is a curry native to the Indian subcontinent.
Sattu is a type of flour, mainly used in India, Nepal, Tibet and Pakistan. Sattu is a type of flour made up of dry roasted and ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Sattu is used in vegetarian cuisine as it can be a source of protein.
Rajpur may refer to several places in India and Nepal :
Litti is a wholewheat flour dough ball stuffed with a spiced mixture of sattu. Litti, along with chokha, is a complete meal that is popular in the Indian states of Bihar, Jharkhand and eastern Uttar Pradesh, and the Nepalese provinces of Madhesh and Lumbini. It is also a popular street food in small towns and cities. Over the years it has gained international recognition.
North Indian culture, also referred to as Hindustani culture, refers to the culture of northern Indian subcontinent formed over centuries of the region's history and has been influenced by other neighbouring cultures, notably that of Persia. Its origins date back to the Vedic era following the migrations of the Indo-Aryan peoples into India. It encompasses the Punjab, Kashmir, the Gangetic plain, Bengal, Rajasthan, Sindh, Gujarat, and the northern Deccan. The region has been historically referred to as Hindustan, and associated with the Hindustani music, the traditional North Indian clothing and North Indian cuisine.
The 2019 Santosh Trophy qualifiers was the qualifying round for the 73rd edition of the Santosh Trophy, the premier competition in India for teams representing their regional and state football associations.
The 2019–20 Senior Women's National Football Championship, also known as Hero Senior Women's National Football Championship for sponsorship reasons, was the 25th edition of the Senior Women's National Football Championship, the premier competition in India for women's teams representing regional and state football associations. The tournament was hosted in Pasighat, Arunachal Pradesh, between 10 and 24 September 2019 at the Indira Gandhi Golden High School, Kiyit Secondary School and Daying Ering Football Stadium, Nari.
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.