|North Indian cuisine is characterized by the comparatively high use of dairy products such as milk, paneer, ghee, and yoghurt. The food from North India traces its descent from Persian ancestors and the Mughals. The Mughals brought with them several Persian and Afghan cooks who used to make rich and fragrant Persian rice dishes, such as pilaffs, biryanis, spicy kormas, koftas and kababs.
|Even today, all these dishes are cooked and eaten all over north India. In addition to all these, a variety of lentils, vegetables, roti, snacks, side-dishes, drinks, several types of pickles and sweets are eaten all over the northern region of India.