In complete contrast to its South Indian cousin, the North Indian meals are largely wheat-based with the flat breads (chappatis, parathas and pooris) being the main course. Most north Indian curries have a surfeit of greens with cilantro, fenugreek, garlic, ginger, cumin and cayenne pepper being the commonly used spices. However, it is Tandoori cooking or cooking over a coal-fire that is a specialty up North and famous all over the world. Everything from chicken to fish and from chappati to paneer and vegetables are cooked over a low flame with a garnish of spices.

a. Chicken Pakora
b. Chenna Batura
c. Aloo Gobi
d. Gobi Manchurian
e. Bindi Masala
f. Kadai Chicken