Taste of North India : Mughlai and Punjabi Food
And when talking about Indian food, in particular, my mind jumps from images of tender, succulent rogan josh, to steaming white idlis. Indian food is an amalgamation of various regional and local styles of cooking, of fragrant spices, and fresh ingredients. Food, in India, transcends mealtimes. It is part of our social life, our cultural heritage, and our rich legacy influenced by over 5000 years of history; it is a delightful medley of every kind of taste and fragrance imaginable.
Indian food has one of the most diverse offerings in the world. It is stunning in its variety, in the range of tastes and textures that have developed as a result of interaction with different countries and people. Mostly, Indian food is characterised by its bold use of spices. They tend not to overpower the palate, but bring a subtlety to the food, that elevates even the most banal vegetables to sublime heights. There are six primary tastes in Indian cuisine – sweet, sour, pungent, bitter, astringent, and salty. These are infused in every single meal to balance it.
In a broader sense, Indian food can be divided into four, according to the geographical regions – North Indian, East Indian, West Indian and South Indian.
North Indian cuisine is the collective of different types of cuisine, that emerged in the northern part of India, like Kashmiri, Awadhi, Mughlai, Punjabi. It relies on spices to add flavour to the dishes.
One of the most important cuisine from Northern India is Mughlai. Though it emerged in the time of the Mughal empire, it has survived the decline of the Mughal dynasty, and the subsequent upheavals, down the centuries. Since Mughal cuisine marries the best of the both worlds – Indian spices, and the creamy nuttiness that is reminiscent of the Persian origins of the Mughals – it is one of the best loved cuisines in India. The elegance and splendour of the Mughals is aptly demonstrated in the cuisine that developed in their imperial kitchens. Mughlai food is rich and delectable, and full of carbohydrates and proteins. It is steeped in rich sauces made from aromatic spices.
One of the most delicious dishes from this cuisine is kebabs. Though not strictly Indian in origin, the people have embraced it with an enthusiastic zeal. Kebabs are said to have originated in Turkey, and were mostly made from lamb meat. Ibn Battuta, a Moroccan traveler, had come to India in the 14th century. According to his writings, Kebabs were served in the royal houses during the reign of the Mughals, and even the common people would have it for breakfast, usually accompanied with naan. Kebabs have now been Indianized, and form an integral part of the north Indian cuisine. Perhaps the most commonly found type of kebabs is the shish kebab, in which meat is grilled on skewers, along with vegetables like onions and tomatoes. The meat is marinated beforehand, in a delicious combination of spices and oils, like olive oil, lemon juice, onion juice, milk, yoghurt, crumbled bay leaves, and cinnamon. After being grilled in the hot tandoor, the meat turns a beautiful brown, and being tender and succulent, it tastes extremely delicious. Kebabs, though traditionally made from meat, are now also made from vegetables, and paneer. The kebabs are cooked in a tandoor, the Indian version of an oven. Tandoors are clay lined ovens, with hot coals, that can have temperature up to 600 degrees Celsius.
Kebabs are best accompanied by chutney, or a dip. Chutneys are found throughout the length and the breadth of India, and are made from different ingredients. The flavour of each chutney is unique – no two houses will have the same recipe, or taste.
One of the other important cuisines from northern India is Punjabi. Punjabi cuisine is quite versatile, and boasts of a large range of dishes, both vegetarian, and non-vegetarian.
Parathas are quintessentially Punjabi – flat bread, stuffed with different fillings like radish, peas or other vegetables. It is a wonderful dish, which has been reinvented over the ages in all the households. When served hot, and smeared generously with desi ghee, and served with a side of fresh, creamy yoghurt, nothing can match the taste of a parantha! Punjabi cuisine also features paneer, or Indian cottage cheese quite predominantly. It may be stuffed in a parantha, or lie on a bed of rich, spicy sauce, meant to be eaten with naan or rotis. Preparations like Shahi Paneer, or Khoya paneer are some of the best known paneer dishes.
Sarson ka saag is another Punjabi speciality. Mustard is grown all over Punjab. The breathtaking yellow fields serve as a romantic backdrop to the agrarian life in the region. Cooked with mustard greens, sarson ka saag has been synonymous with Punjabi cuisine for years. It is generally served with a flatbread made from corn.
Lassi is a traditional drink that is extremely popular in North India. It is a heady blend of yoghurt, and spices. It may be sweet or salty, but is always served cool, and hence a perfect accompaniment to the spicy tastes of Northern India. On a hot north Indian summer day, nothing can be as refreshing as a tall glass of freshly prepared lassi! Lassi now comes is different flavoured varieties too, the most popular of which is mango. Its thick consistency, and a creamy texture make it an all-time favourite.
The list of desserts that comprises North Indian food is endless, and can fill an entire book by itself. And yet I’d feel amiss if I didn’t mention the few that are special to me. Gulab Jamun is a traditional sweet dish, made from milk solids, and served in thick sugar syrup. There are many variations of the dish, but commonly, gulab jamuns are small, deep brown, and sweet. They are served hot, with a dollop of ice cream, especially in the summers. I’ve been known to skip the appetizers and main course, and simply tuck in gulab jamuns on many occasions. It amuses my family and friends no end, and they often tease me and call me a glutton. Who cares as long as I can have some more of these warm luscious sugary balls which gently break in my mouth!
Another popular dessert is gajar ka halwa. Made from grated carrots, and milk, it is garnished with an assortment of dry fruits like pistachios and almonds, when it is being served. Jagar ka halwa is made in most Indian households, and my mom makes delicious gajar ka halwa which I eat to my heart’s content. Jalebis, a crispy fried dessert dunked in sweet syrup, kulfi, the Indian version of ice cream, and kheer, or rice pudding are some other notable desserts from North India.
There are hundreds of restaurants and street stalls that serve these cuisines. As a tourist in North India, it would be better to stick to the high end restaurants, before delving into the delightful and delicious world of street food. In a general sense, since Indian cuisine is quite spicy, the variation of the traditional dishes served in many restaurants can help one get acclimatized to the tangy, hot flavours of Indian food. Of course, you can always request that the chilli and spices be kept to a minimum if you eat bland food largely, and are trying it for the first time. One thing to keep in mind is that Indian food found in America, UK, and other countries is prepared keeping local flavor in mind. Thus, even if you have eaten Indian food in another country, Indian food served in India might turn out to be more spicy!
Meals in Northern parts of India almost always end with a ‘paan’, a betel leaf. It is a preparation native to the Indian subcontinent, and signifies the end of a meal. It is like a mouth freshener, and also acts as a digestive. Another custom unique to India is the finger bowl, served at the end of the meal. Though this tradition is not Indian in origin, it has certainly caught up with the Indian imagination. There is hardly a decent hotel that will not serve you a bowl of lukewarm water, with a slice of a lemon floating in it, at the end of the meal. After the heavy, spicy meal, it is considered better to wash one’s hands with warm water and lemon, to rid of the smells, and the greasiness of the food. The custom is not only rooted in Northern India, but also in many other parts of India.
The global perception of Indian food is generally limited to North Indian food. But in reality, Indian cuisine is varied and entrancing, and will surely leave you wanting more. The next time, we will take out on a food trail to explore the culinary culture of other parts of India. Bon appetite, and stay tuned to The Wander Girls!
Image credits: Wikimedia commons: Aali54, Eraheem, Lilyinnepal, Simon Law, Tamorlan
