A large fertile plain around the two rivers Ganges and Indus (the Indo-Gangetic Plain) lies at the heart of Northern India. Bordered by the Himalayas in the North, these lands feature a mix of mostly subtropical and semi-arid climate zones. The vast agricultural areas are dotted with small villages and large cities, home to millions of people with diverse cultural backgrounds. North India has a rich history and an even richer cuisine that is also reflected in various regional differences.

Traditionally all the formal meals are sit-down meals and relished while sitting on the floor and on the leaf plates with hands. But with the modernisation a buffet system has been introduced and has now become ‘the way to eat’ at any celebratory occasion. In a non-formal set up the use of cutlery to eat food is more of a personal choice. People generally gorge on paranthas (flatbreads) for breakfast and, either dal-chawal (lentils and rice) or roti-sabzi (bread and vegetables) for lunch and dinner. India has one of the highest rates of vegetarians in the world, but many North Indians also enjoy their meats and chicken preparations.

On Gourmagine you find a selection of authentic North Indian recipes put together for us by Priyanka from Noida (a city near Delhi). Aside from some typical Indian spices, most of the dishes’ ingredients are also locally produced in Switzerland.

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3Recipes
A white plate filled with fried green peppers, potatoes and onions on a curry sauce on a table with tomatoes and coriander
Vegan
Aloo Capsicum
flag of India North India

11

ingredients

45

minutes

97

% local
A steel frying pan with an egg mixture seasoned with green coriander leaves next to a cup with Indian chai tea
Vegetarian
Egg Bhurji
flag of India North India

10

ingredients

30

minutes

87

% local
Vegan
Vegetable Jalfrezi
flag of India North India

15

ingredients

40

minutes

95

% local
1
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