Cuisine to engage all of your senses.
The best known style of regional cooking comes from the north of India. When the Moghuls came to this region, they introduced elaborate dishes that were beautifully presented on gold and silver platters. The dishes were also given beautiful sounding names.
When herbs and spices are added to a dish, they act on the ingredients in some specific and wonderful ways. Contrary to what you might think, they don't always make the dish spicy. Only a few spices actually add a hot taste. Most indian spices act as aromatics, which add subtle fragrance to the food. Others are coloring agents, to make classic dishes lovely to behold. Still other spices add tartness or can help to tenderize the meat. Still other spices can lend texture a sauce.
In short, Northern Indian cuisine was designed to engage all of the senses.
Classic dishes like Biriyani (layered rice and meat garnished with crispy sauteed nuts, crackling onion shreds, and sometimes edible silver sheets) originated in Northern India.
Delicious meat preparations include kormas (braised meat), roasts, kabobs, and pullaos (rice pilafs).
The cuisine is also known for it's delicate flavors and silky sauces. Often, the dishes are prepared with yogurt, cream fruits and nuts to mellow and velvetize the sauces.