CUISINE OF NORTH INDIA
Food patterns in India can easily be linked to a region's natural environment and religious practices, but foreign influence also played a large part. In the 16th century, Muslims from western Asia invaded northern India. Their effect on the culture is visible today in what was named Mughal Cuisines. This Middle East influence brought more meat dishes (kebabs, except pork), spices, nuts, and the idea of ending a meal with a dessert. Alternately, the prominently vegetarian Hindu diet of the South features more rice, lentils, and vegetables cooked with yogurts, pickles, and chilies. meals are common purees of chickpeas, mung beans, or kidney beans and accompany nearly every meal. North and South India also differ in their choice of grain, the staple of all Indian cuisine. Rice is the basis of Southern cuisine, while wheat is used in the North. Hindus serve puris, a wheat bread fried in oil or ghee. Muslims traditionally prepare chapattis, circles of wheat dough cooked on a flat griddle and served with hot curry, and naan, a leavened bread baked in a tandoor oven. Traditionally, food is eaten by hand, using bread to scoop main dishes.
