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 Much of the food of north India will already be familiar to British visitors. Moghul in origin and broadly non-vegetarian in content it is characterized by the use of yogurt, fried onion, nuts and saffron.
The outstanding savory dishes include Gushtaba; spicy meatballs simmered in spicy
yoghurt, Biriyani; chicken or lamb in orange flavored rice sprinkled with rosewater, almonds and dried fruit, Tandoori; chicken, meat or fish marinated in herbs and baked in a clay oven, and Paneer, a vegetarian dish of cottage cheese in cubes, lightly fried and served in a butter-based sauce.
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