Posted by on Sep 25, 2015 in Culture, Indian | 0 comments

Spicy North Indian foods is particularly famous, and tourists can spend hours exploring the various joints right across its numerous towns and cities. Listed below are some of the famous Spicy foods of North India according to their location.

India is a multicultural land with different traditions, customs, languages, and food. Every state, in fact, every city has different foods and cuisines to offer. The most famous ingredients of North Indian foods are Ginger, cumin seeds, cardamom, cinnamon, garam masala, tamarind and nutmeg. Indian religious habits, especially Hindu beliefs and culture have shaped the development of these cuisines.

The North Indian part of Indian cuisine is usually spicy in states like Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand and Uttar Pradesh. With spices like Cumin, Dry red chillies, turmeric, Chilli powder, Cardamom, Cinnamon, Cloves, Garam Masala, these states are the hub of the spiciest foods. North Indians are very fond of tomatoes, onions and potatoes, butter, ghee and nuts. Here are some North Indian Spicy foods that people absolutely love and you must try them when you visit North India.

North Indian Spicy Foods

North Indian Spicy Foods

Dal Makhani

Also known as “Maa ki Dal’ in Punjab, it’s a dish using rich butter, cream as well as seasoning, Dal Makhani is just about the most well-known Northern Indian Meals. A dish manufactured from boiled whole dark lentil, kidney pinto beans as well as red lentil; that becomes a new vegetarian dish savored by many. Dal Makhani ended up being launched by Punjabi Migrants in the Indo-Pakistan partition now is just about the almost all loved food items. It preferences best scorching using naan. It is known that in case a new bistro provides Dal Makhani for the selection, most commonly it is the most effective decide on the chef’s capabilities

Awadhi Biryani

Whether or not you are a rice lover, the aroma emanated from a plate of biryani is bound to stir the excitement of your taste buds. The infusion of spices and condiments combined with the long grained Basmati rice and the tenderly cooked meat (or vegetables), the Lucknawi or the Awadhi Biryani is a feast in itself. The royal dish is best served hot with a simple raita (curd).

Aloo Tikki

From the city of nawabs we get you some delicious aloo tikki. Countless street vendors and stalls sell this piping hot snack, one of the most famous delicacies of Uttar Pradesh. It is prepared from boiled potatoes and looks similar to Mumbai’s ragda-pattice. If you prefer your patties to be non-vegetarian, Lucknow’s legendary galauti kebabs, with their roots in royal cuisine, are sure to satisfy.

Chole Bhature

What better than the crispy fried Bhature and spicy gravy prepared with chick peas or Chole to satiate the pangs of hunger. Add to the gravy a dollop of butter and a dash of lemon juice and the simple dish is taken to a whole another level. Even a serving of pickle and onions go well with the scrumptious dish. Originating in the North-Western part of the country, Chole Bhature has evolved as a favorite of millions across the length and breadth of the country.


The best place to sink your teeth into crisp and tasty kachoris is Bikaner, a former princely state in Rajasthan. If the Bikaneri kachoris leave you peckish, also try mirchi bada (a cutlet with chilli and potato filling), another local speciality. Rajasthan also specialises in classics such as dal-baati churma, pakoras and mawa.

Pav Bhaji

Originally from Maharashtra, Pav Bhaji is very famous in the northern parts of India. The bhaji is made out of boiled vegetables like potatoes, tomatoes, peas, carrots, and almost every vegetable available. The vegetables are cooked with all the spices and served with butter on top. The pav are a kind of bread served hot with butter. Onion rings in lemon are served with Pav bhaji and being very spicy and tangy, it is e most famous one of the most famous foods of north India. It can be eaten as a snack or as a meal in itself and can be found in London, America, Singapore and Hong Kong as well.

Litti Chokha

The simpering smokey litti, mashed potato and brinjal bharta is another delicacy from North India that will leave you craving for more. The stuffing made of sattu or powdered gram, chillies and achari masala is put inside balls, made using wheat flour dough, and sealed. Once baked, preferably on an earthen stove, the litti is served with chokha and chutney. Some like to savor their litti with a small helping of ghee.


This delicacy owes its origins to the Kutch region of Gujarat, but is easily available across Mumbai, Pune and various other cities. The traditional version is a pav stuffed with extra-spicy potatoes, but creative vendors have also concocted varieties such as cheese and Schezuan dabelis.

Pani Puri

Pani Puri

Pani Puri

The original place of the origin of this food is controversial, however it is extremely popular amongst North Indians. With fried sphere hollow balls of wheat or Semolina, it is to be eaten with a filling of boiled mashed potatoes that are usually salted and spiced with spiced water made of tamarind, mint or coriander leaves. Famous for its spiciness, it is loved by everyone. In almost every north Indian state, you can find roadside stalls selling Pani Puri or Gol Gappe as their other name. They are flavored and spiced water filled mini-balloons that burst as soon as they go in the mouth.

Naan/Rumali Roti

The Naan and the Rumali Roti have become an integral part of the Indian grub. While Rumali Roti is thin flat bread made with unleavened wheat flour dough, the dough for Naan, is thick flat bread, comprises a mix of wheat flour and refined flour. A leavening agent is added to the dough and the Naan is cooked in an earthen oven or tandoor. Different stuffing or a generous helping of butter can also be used to give the plain Naan a soft moist texture, and it tastes best when eaten with spicy gravy. The Rumali roti is cooked on the convex side of the tava and should be served hot accompanied with gravy.