North Indian cuisine history starts from the Mughal Empire, which flourished between the 15th and 18th centuries. Some of the most popular North Indian dishes include chicken tikka masala, butter chicken, and shahi paneer, all of which originated in royal Mughal kitchens. However, many North Indian foods are now eaten worldwide, such as naan bread and samosas. Today there are dozens of varieties of naan bread, including garlic naan and cheese naan, that you can make at home or buy in restaurants around the world.
The creation of North Indian cuisine was influenced by a blend of native and foreign ingredients, which can be traced back to different civilizations. The Mughals are considered one of India’s greatest civilizations and they brought several foods to India during their rule. They used an Arabian style preparation when cooking, as opposed to Persian or Central Asian styles that were more popular in Northern India at that time. Even though they only ruled for a few centuries, their impact on North Indian cuisine remains strong today with dishes like naan (flatbread), ghee (clarified butter), and kebabs.
When you think about north Indian cuisine, you’re likely to imagine dishes like Chicken tikka masala or Butter chicken—and with good reason. Both were invented in Britain, which has given rise to an enduring perception that North Indian food originated outside India. However, north Indians have been cooking and eating paneer, naan, and kebabs for centuries—most notably during Mughal rule. Paneer was a staple in north India before Mughal invaders arrived from Central Asia; they just added their own touches by adding herbs and dairy products to create more flavorful variations.
The earliest culinary influences on North Indian cuisine came from British India. North Indians were once colonized by Brits and their influence remains present in regional dishes, from fenugreek in northern India to chicken tikka everywhere. The Mughal Empire, which spread its culinary wings throughout South Asia, also left its mark on North Indian cuisine. It’s not uncommon to find Mughlai ingredients like saffron and coriander in northern dishes such as rogan josh or biryani. European immigrants influenced taste buds, too: Two-thirds of all Indians living in Britain are curry house owners or employees and these same flavors can be found in many a British kitchen today.
India’s cuisine has evolved as a direct result of its geography and history. There are six major styles of cooking: Punjabi, Hyderabadi, Karnataka, Tamil Nadu, Kerala, and Goan. The flavors and spices that have found their way into our food owe a lot to external influences. For example, the Mughals brought Persian-influenced cooking to India in 1526 when they invaded Punjab (located in northern India). It was during these times that curry—which is usually considered a southern Indian invention—was born; curries are now so widespread throughout India that it’s almost impossible to go somewhere without tasting them.
So, as you can see, there’s a lot to know about north Indian cuisine. This overview is just scratching the surface and you should continue to learn more if you want to be an expert in North Indian cuisine. Whether your goal is to make it as a chef or simply want to impress friends and family with your knowledge, there’s no better way than mastering north Indian cuisine. It’s not an easy task but it’s worth it. As I always say: Eat well. Live well.
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