North Indian Cuisine has some exotic dishes to its credit. 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). On special occasion four course meals are observed:

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).

Punjabi Cuisine
Punjab is a land of milk. Having a healthy climate, and home to several dishes, Punjab is the home to varied foods. 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.

Kashmiri 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 Wazwan. 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.

Rajasthani Cuisine
A specialty 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.

Uttar Pradesh Cuisine
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.

Kumauni Cuisine
This is the food of the people of Uttarakhand. It is simple and suits the life of the people who reside in the Himalayas.

Mughlai Cuisine This cuisine has been influenced by the imperial kitchens of the Mughal Empire. This type of cooking style is found in the northern states of Uttar Pradesh, Delhi and Punjab. Mughlai dishes are spicy and possess a specific aroma.