India, one of the most populated nations in the world, has rich and varied culinary traditions, many deeply enmeshed with spiritual traditions that are thousands of years old. Other culinary styles arrived throughout Indias long history with those who wandered into the land from afar and settled here and there, as well as with those who invaded its territories, overtaking native populations. Still others have been shaped by the natural forces climate and geography. These many culinary styles can be generally divided into four regional cuisines, with North Indian flavors and style standing out distinctly from the rest.
The northern part of India, it is said, is part of India in which the influence of the early light-skinned Aryan invaders can still be seen, in the cuisine, culture, and language. This is the part of the world in which Sanskrit is thought to have evolved. North Indian cuisine encompasses the culinary traditions of the various northern countries, including Punjabi, Kashmiri, Awadh, Rajasthani, Marwari, Gharwal, and Pahari. Due to climate and growing conditions, wheat plays a stronger role in North Indian cuisine than in other areas of the country. Tandoori...
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