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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
India portal
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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 and 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
North Indian cuisine has some Central Asian influences introduced during Mughal Empire as compared to its southern or eastern counterparts in the subcontinent.[1]
^ abThe Cuisine of North India. indianfood.about.com.
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