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Northern Indian Cuisine

The food from North India traces its descent from Persian ancestors who started filtering in India from the 11^th century A.D. onwards and then more definitely from the 16^th century A.D., when the Mughals came to power. The Mughals brought with them Persian and Afghan cooks who started North Indians on the rich and fragrant Persian rice dishes, such as pilafs and biryanis (meat-based pilafs). Garnished with pounded silver (vark), these dishes along with spicy kormas (braised meat in creamy sauces), koftas (grilled spicy meatballs) and kababs used to grace the tables of emperors.

Even today, these dishes are cooked and eaten all over north India. You can sample excellent Mughlai cuisine in New Delhi. (See Delhi; Food & Drink)