When it comes to Indian food, in Malaysia there are more Muslim Indian restaurants than both the south Indian and North Indian restaurants basically because many of them open longer hours and are quite affordable. Here, the North Indian restaurants are considered more high end as they have put themselves in that category due to the finer dining set up.
All over the world until the late 1990’s many Indian restaurants are influenced by North Indian Cuisine. Indian chefs who have migrated from North of India, especially from Punjabi style restaurants have influenced this. Their influence have developed into a fusion of the two great cuisines, the local and the home made Indian cuisine by adopting cream sauces in their Indian recipes.
North Indian cuisine can be distinguished by the proportionally high use of dairy products like milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) which are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts. The Mughal influence has resulted in meat-eating habits among many North Indians. Also, a variety of flours are used to make different types of breads like naan, puris, rotis, chapathis, and phulkas.
North Indian cooking features the use of the “tawa” (griddle) for baking flat breads like roti and paratha, and “tandoor” (a large and cylindrical charcoal-fired oven) for baking breads such as naan, and kulcha; main courses like tandoori chicken also cook in the tandoor. Other breads like puri and bhatoora, which are deep fried in oil, are also common. Goat and lamb meats are favored ingredients of many northern Indian recipes.
The samosa is a popular North Indian snack, and now commonly found in other parts of India, Central Asia, North America, Britain and the Middle East. A common variety is filled with boiled, fried, or mashed potato. Other fillings include minced meat, cheese (paneer), mushroom (khumbi), and chick pea.
The staple food of most of North India is a variety of lentils, vegetables, and roti (wheat based bread). The varieties used and the method of preparation can vary from place to place. Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, imarti, several types of pickles (known as achar), murabba, sharbat, aam panna and aam papad. Popular sweets are known as mithai (means sweetmeat in Hindi), such as gulab jamun, jalebi, peda, petha, rewadi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several varieties of laddu, barfi and halwa.
Some common North Indian Recipes such as the various kebabs and most of the meat dishes originated with Muslims” incursions into the country. Considering their shared historic and cultural heritage, Pakistani cuisine and North Indian cuisine are very similar source.
A typical North Indian meal would consist of chappatis, paranta or pooris (unleavened flat breads), pilafs, dals, and mild curries. Hot, sweet cardamom milk is very common before going to bed. North Indian desserts and sweets are made of milk, paneer, lentil flour and wheat flour combined with dried nuts and garnished with a thin sheet of pure silver. Nimbu Pani (lemon drink), Lassi (iced buttermilk) are popular drinks of the North.
Tandoori cooking is a north Indian specialty and famous the world over. Tandoori chicken, naan, tandoori roti, tandoori kebabs are a hit in most Indian restaurants