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This article is part of the series on
Indian cuisine
Regional cuisines North India Awadhi Haryana Kashmiri Kumauni Mughlai Punjabi Rajasthani Uttar Pradeshi South India Chettinad Hyderabadi Karnataka Kerala Mangalorean Mangalorean Catholic Saraswat Tamil Telangana Telugu Udupi East India Bengali Bhojpuri Bihari Jharkhandi Odia Maithil Angika West India Goan Gujarati Malvani & Konkani Marathi Parsi Sindhi Northeast India Arunachalese Assamese Meghalayan Manipuri Mizoram Naga Sikkimese Tripuri Other Anglo-Indian Fast food Indian Chinese Indian Indonesian Indian Singaporean Jain (Satvika) Malaysian Indian Nepali
Ingredients, types of food Main dishes Soups and stews Desserts Bread Drinks Snack foods Spices Condiments
Preparation, cooking Handi Karahi Tava Tandoor Uruli Other
See also History Etiquette Indian chefs Cookbook: Cuisine of India
Related cuisines Nepalese cuisine Sri Lankan cuisine Bangladeshi cuisine Pakistani cuisine Bhutanese cuisine Tibetan cuisine Afghani cuisine
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North Indian cuisine is collectively the cuisine of North India , which includes the cuisines of Jammu and Kashmir , Punjab , Haryana , Himachal Pradesh , Rajasthan , Uttarakhand , Delhi , Uttar Pradesh , Bihar , Jharkhand , Chhattisgarh , Madhya Pradesh . ^[1]

Sub-types of North Indian cuisine include:

• Awadhi cuisine
• Bhojpuri cuisine
• Bihari cuisine
• Cuisine of Uttar Pradesh
• Cuisine of Haryana
• Kashmiri cuisine
• Dogri Cuisine (from Jammu)
• Kumaoni cuisine
• Mughlai cuisine
• Punjabi cuisine
• Rajasthani cuisine
• Malva cuisine
• Bundeli cuisine

North Indian cuisine has some Central Asian influences introduced during Mughal Empire as compared to its southern or eastern counterparts in the subcontinent. ^[1]

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