North India consisting of Delhi, Punjab, Rajasthan, Uttar Pradesh, Jammu & Kashmir is the ultimate destination for people who love eating. There is absolutely no dearth of variety for a creative gourmet in this part of the country. The North is fortunate to be the heart of some of the most exotic styles of cooking. Many of which are renowned all over the world and regarded as the most developed and refined of all culinary arts.

Wheat can be considered as staple in a north Indian meal. Usually a north Indian meal consists of Roti or Paratha (Indian bread) and a sabji (gravy made with vegetables). But, on special occasions or when there is company a four course meal can be served.

First Course: Appetizers and drinks.
Second Course: Salads, Any Indian bread and sabji.
Third Course: Any spiced rice (pulav).
Fourth Course: Dessert or sweets (or lassi).

Punjab Cuisine
This land of milk and honey has a healthy climate. The Green revolution has reaped rich dividends on this land. Punjab, the land of abundance has a cuisine, which caters to the characteristic needs of its people.

Kashmir Cuisine
The food of Kashmir, known for its rich taste and aroma, can be a plain meal of a family, or even a 36-course wedding banquet called Wazawan. The spices like cinnamon, cardamom, cloves, saffron, etc., used in the Kashmiri food, make it unique and popular all over the world.

Delhi Cuisine
This cuisine is dominating in the northern part of India. It has strong influences of Muslim Cooking and some of the dishes still keep their Muslim names like kebabs, kofta, pulao, biryani etc. Mughlai Cuisine is very "spicy" and has a distinctive aroma and taste of ground and whole spices.

Rajasthan Cuisine
A speciality of Rajasthan is the batti, the vatya of Sanskrit, and a hand-roasted ball of wheat, which is cracked open and eaten with plenty of ghee. People of Rajasthan love to eat sweets. Jalebis and Fafda with a large glass of hot milk in the morning is the favorite sweet of the Rajasthani people.

Uttar Pradesh Cuisines
According to a 16th century study, the foods of the Gangetic plain are described as sattu (the flour of roasted pulses), and barley grits eaten with salt or sugar.