North Indian Cuisine:
A typical North Indian meal will consist of an assortment of items. They include chappatis, paratha or pooris (unleavened flat breads), pilafs, dals, mild curries made in ghee, thick, creamy dals, vegetables seasoned with yogurt or pomegranate powder, greens such as spinach and mustard greens cooked with paneer, North Indian pickles, fresh tomato, mint, cilantro chutneys and yogurt raitas. 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 (lemonade), and lassi (iced buttermilk) are popular drinks of the North. Tandoori cooking is a North Indian specialty. Tandoori chicken, naan, tandoori roti, and tandoori kebabs are a hit in most Indian restaurants.
 
Northern Indian cuisine has the following main schools of cooking:
Kashmiri, Punjabi , Rajasthani, Marwari, Gharwal and Pahari, UP, Awadh or Luchnawi.
-Kashmiri - The piece de resistance in the wazwan, the traditional 24-course banquet with many cooking ways and varieties of meat - some in curry, some dry, some pounded in various sizes. These are carefully made
by cooking overnight by the master chef, and his retinue of wazas. When I traveled to Kashmir with my family we were invited to a Wazwan given for a wedding.  We were made to sit on the floor in fours and share the meal out of a large metal plate called the trami.  The rice was in a mound in the center which was quartered for the four who sat around the trami.  There was also an earthen pot of freshly made yogurt and chutney for us to share.  The meal began with a ritual washing of hands at a basin called the tash-t-nari, which is taken around by attendants. We were served seekh kababs of 4 varieties - methi korma, tabak maaz, safed murg and zafrani murg, and the first few courses. Seven dishes are a must for these occasions-- Rista, Rogan Josh, Tabak Maaz, Daniwal Korma, Aab Gosht, Marchwangan Korma and Gushtaba.
-Punjabi - Sarson ka saag, originates from Punjab. This dish of mustard greens simmered and slow cooked over goes along with rajma, kali ma or lentils and served in dhabas or roadside stalls which many say has the best food in Northern India.  The dishes are served with unleavened bread of cornmeal or wheat and a dollop of butter or with steamed basmati rice.
-Rajasthan - Gram flour or Besan is a major ingredient in Northern India and is used to make some of the delicacies like Khata, Gatte Ki Sabzi and Pakodi. Powdered lentils are used for Mangodi and Papad. Bajra and corn are used all over the state for preparations of Rabdi, Khichdi and Rotis. Sweets include Laddoos, Malpuas, Jalebies, Rasogullas, Mishri Mawa, Mawa Katchori , Sohan Halwa, Mawa and many more
- Uttar Pradesh - Most families in Uttar Pradesh eat vegetarian food. Banaras, India's holiest city is in UP, famous for it's bazaars full of 'jalebis', sweetmeats and a myriad variety of 'kachoris.' The 'pethas'
-Awadh style of cooking are world famous for its tender meat dishes and excellent sweets.
-Lucknow is known world wide for its biryanis and different meat preparations. Nihari and naan, a mutton dish served for breakfast is one of the dishes that must be tasted to believe it.