If you have ever enjoyed a creamy curry, a smoky tandoori grill or warm naan fresh from the oven, you have already tasted the heart of North Indian cuisine. This style of cooking is famous for deep flavours, slow preparation and dishes designed to be shared.
For many diners in the UK, North Indian food represents the most familiar and beloved expression of Indian cuisine. Yet there is far more variety and nuance than people often realise. From royal Mughal influences to humble village recipes, the region offers a remarkable range of meals that balance spice, texture and aroma.
At Ashoka Muirhead, we are proud to celebrate these authentic traditions. This guide introduces the most important North Indian dishes, explains what makes them special, and helps you decide what to try on your next visit.
What defines North Indian cuisine
North India covers a wide geographical area including Punjab, Delhi, Kashmir, Rajasthan, Uttar Pradesh and surrounding regions. Climate, agriculture and history have shaped the food.
Compared with other parts of the subcontinent, North Indian cooking often includes:
- Rich gravies made with tomatoes, onions and cream
- Generous use of dairy such as yoghurt, butter and ghee
- Wheat based breads including naan, roti and paratha
- Slow cooked meats and lentils
- Aromatic spice blends that emphasise warmth rather than extreme heat
The result is cuisine that feels hearty, satisfying and ideal for communal dining.
Why North Indian food became popular in Britain
Many of the earliest Indian restaurants in the UK drew influence from Punjabi and Mughlai cooking traditions. These dishes travelled well, appealed to local tastes and paired naturally with breads.
Creamy sauces, grilled meats and comforting textures made them favourites for families, celebrations and nights out. Over time, they became classics that generations grew up with.
Classic North Indian Curries You Should Know
Let us begin with the dishes most diners recognise. Even if you have ordered them before, understanding their origins can deepen appreciation.
Butter Chicken
Butter chicken is smooth, gently spiced and luxuriously creamy. Pieces of marinated chicken are cooked in a tomato based sauce enriched with butter and cream.
It is warming without being aggressive. Sweetness balances acidity, and aromatic spices provide depth. It remains one of the best introductions to North Indian cuisine.
Best enjoyed with naan to scoop every drop.
Chicken Tikka Masala
While debated in origin, this dish has become a staple in British Indian restaurants. Roasted chicken pieces are folded into a creamy tomato sauce with mild spices.
It offers familiarity while still delivering the comforting character diners expect.
Rogan Josh
This famous lamb curry comes from Kashmir. It is known for its deep colour and aromatic warmth.
The sauce is rich with spices such as cardamom and cloves, yet the flavour remains refined rather than overpowering. It is ideal for those who want something robust and traditional.
Korma
Korma is creamy and mild, often prepared with yoghurt, cream and ground nuts. It has a gentle sweetness and smooth texture.
It is particularly popular with diners who prefer subtle spice.
Madras
Madras is bolder and hotter, with tangy notes and a more assertive chilli presence. Despite the heat, balance is still key, and the flavour should remain rounded.
Lentils and Vegetarian Specialities
North India has a profound vegetarian heritage. These dishes are not substitutes for meat. They are stars in their own right.
Dal Makhani
Black lentils and kidney beans are simmered slowly with butter, cream and spices until velvety.
The texture is luxurious, the flavour deep and comforting. It pairs beautifully with naan or rice.
Dal Tadka
Yellow lentils are cooked until soft, then finished with hot ghee infused with cumin, garlic and chilli.
The sizzling tempering adds aroma and brightness to an otherwise gentle dish.
Saag Paneer
Spinach and leafy greens are cooked with cubes of paneer cheese and mild spices.
The result is earthy, nutritious and satisfying, offering richness without heaviness.
Aloo Gobi
Potatoes and cauliflower are sautéed with turmeric, cumin and coriander.
It is vibrant, wholesome and works well alongside richer curries.
Matar Paneer
Peas and paneer in a tomato based gravy create a combination of sweetness and spice that appeals to a wide range of diners.
The magic of the tandoor
The tandoor is central to North Indian cuisine. This clay oven cooks at extremely high temperatures, producing unique smokiness and char.
Tandoori Chicken
Chicken is marinated in yoghurt, garlic, ginger and spices, then roasted until tender.
The outside develops flavourful charring while the inside remains juicy.
Seekh Kebab
Minced meat mixed with herbs and spices is shaped onto skewers and cooked in the intense heat of the oven.
These are fragrant, savoury and perfect as starters.
Tandoori Paneer
Paneer absorbs marinade beautifully. When roasted, it gains crisp edges while staying soft inside.
Rice dishes that complete the table
While bread is important, rice also plays a significant role.
Biryani
Basmati rice is layered with meat or vegetables, herbs and aromatic spices. Steam cooking allows flavours to blend gently.
Every spoonful offers perfume, warmth and texture.
Pulao
Lighter than biryani, pulao uses milder spices and vegetables. It is an excellent partner for heavier mains.
Jeera Rice
Simple cumin scented rice that enhances curries without distracting them.
Breads that define the experience
A North Indian meal is rarely complete without bread.
Naan is soft and ideal for scooping sauces.
Roti is lighter and wholesome.
Paratha is layered and indulgent.
Each offers a different way to enjoy the same dish.
Street food favourites
Some classics began life as quick bites but are now restaurant staples.
Samosa
Crisp pastry filled with spiced potato or meat. Crunchy outside, soft and flavourful inside.
Chole Bhature
Spicy chickpeas paired with fluffy fried bread. Rich, bold and satisfying.
Desserts to finish
North Indian sweets are comforting and often flavoured with cardamom, saffron and nuts.
Kulfi
Dense, creamy and intensely flavoured, often with pistachio or mango.
Phirni
Rice pudding scented with spices, served chilled for a refreshing end to the meal.
How to choose what to try
If you prefer mild dishes, begin with butter chicken or korma.
If you enjoy depth, try rogan josh.
Vegetarians may find dal makhani or saag paneer unforgettable.
Adding naan or paratha ensures you experience the meal fully.
Ashoka Muirhead and authentic North Indian flavour
At Ashoka Muirhead, our menu reflects the heritage of North Indian cooking while welcoming modern diners. We focus on proper spice balance, careful preparation and warm hospitality.
Whether you are visiting for a relaxed evening meal or ordering favourites to enjoy at home, our aim is always the same. Serve food that feels authentic, generous and memorable.
Conclusion
North Indian cuisine represents centuries of culinary refinement, from creamy tomato curries to smoky tandoori grills and slow cooked lentils. These dishes are beloved because they combine comfort with complexity, offering flavours that feel both exciting and familiar. If you would like to discover which authentic favourites might become your own, we invite you to contact us. We look forward to welcoming you to Ashoka Muirhead.
