Cuisine of Uttar Pradesh is from the state of

Uttar Pradesh Uttar Pradesh (; , 'Northern Province') is a state in northern India. With over 200 million inhabitants, it is the most populated state in India as well as the most populous country subdivision in the world. It was established in 1950 ...

(UP) located in

Northern India North India is a loosely defined region consisting of the northern part of India. The dominant geographical features of North India are the Indo-Gangetic Plain and the Himalayas, which demarcate the region from the Tibetan Plateau and Central ...

. Uttar Pradesh is famous for its beauty. The cuisine of UP has a large variety of dishes. The cuisine consists of both vegetarian and non-vegetarian dishes of different varieties. Being a large state, the cuisine of UP share lot of dishes and recipes with the neighboring states of

Delhi Delhi, officially the National Capital Territory (NCT) of Delhi, is a city and a union territory of India containing New Delhi, the capital of India. Straddling the Yamuna river, primarily its western or right bank, Delhi shares borders ...

Uttarakhand Uttarakhand ( , or ; , ), also known as Uttaranchal ( ; the official name until 2007), is a state in the northern part of India. It is often referred to as the "Devbhumi" (literally 'Land of the Gods') due to its religious significance and ...

, and

Haryana Haryana (; ) is an Indian state located in the northern part of the country. It was carved out of the former state of East Punjab on 1 Nov 1966 on a linguistic basis. It is ranked 21st in terms of area, with less than 1.4% () of India's land a ...

. Apart from native cuisine, Mughlai,

Awadhi Awadhi (; ), also known as Audhi (), is an Indo-Aryan language spoken in northern India and Nepal. It is primarily spoken in the Awadh region of present-day Uttar Pradesh, India. The name ''Awadh'' is connected to Ayodhya, the ancient city ...

and Bhojpuri are famous subtypes of cuisine of the state.

Bread

As wheat is the staple food of the state, breads are very significant. Breads are generally flat breads; only a few varieties are raised breads. The breads may be made of different types of flour and can be made in various ways. Popular breads include tandoori naan (

naan Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, ...

baked in a

tandoor A tandoor ( or ) is a large urn-shaped oven, usually made of clay, originating from the Indian Subcontinent. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoo ...

), tandoori

roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trini ...

kulcha Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent. Recipe Kulcha is made from maida flour, water, a pinch of salt and a leavening agent (yeast or old kulcha dough), mixed together by hand to make a very ti ...

taftan Taftan (in Persian: تفتان ''Taftân'') may refer to: * Taftan (volcano), located in Sistan and Baluchestan province of Iran * Taftan, Balochistan Taftan ( ur, ) ( bal, ) is a trunk road and railway town in Chagai District, Balochistan, ...

sheermal Sheermal ( Persian/Urdu: , hi, शीरमल), also spelled shirmal, is a saffron-flavored traditional flatbread eaten in Iran and the Indian subcontinent. The word sheermal is derived from the Persian words شیر ( translit. sheer) meaning mi ...

rumali roti Rumali roti also called Manda. It is eaten with tandoori dishes. The word ''rumal'' means handkerchief in many north Indian languages, and the name ''rumali roti'' means handkerchief bread. In Punjab, it is also known as lamboo roti. Lamboo s ...

, poori,

paratha Paratha () is a flatbread native to South Asia, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Mauritius, Fiji, Guyana, Suriname, and Trinidad a ...

, millet (millet flour flatbread), lachha paratha and poori aka oil-fried roti

Common food

A thali with daal roti bhindi ki sabzi and mango pickle

Biryani Biryani () is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat ( chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, ...

Boondi Boondi is an Indian snack made from fried chickpea flour, either as a savory snack or sweetened as a dessert. In Sindh, the dish is referred to as ''Nukti'' ( sd, نڪتي, Dhatki: نڪتي , नुक्ती). In Rajsthan, the dish is re ...

* Boti Kabab *

Chaat Chaat, or chāt (IAST: ''cāṭ)'' () is a family of savoury snacks that originated in North India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in North India, Pakistan, Nepal and B ...

has its root from

* Chicken Biryani * Chilla *

Chole Bhature Chole bhature () is a food dish popular in the Northern areas of the Indian subcontinent. It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a deep-fried bread made from maida. Although it is known as a typical Punjab ...

* Daal bhari Puri * Daal Makhani is fried from

Butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condimen ...

*Dum Bhindi (Fried whole okra stuffed with spiced potato filling) * Egg Curry * Fara, fried smashed urad pulse wrapped in rice bread and steamed. * Gobhi Mussallam * Ghughari (Stirred fried potato and green peas without spices, speciality of winter season) * Kachori * Kadi Chawal * Kadhi Pakoda

Kadhi Kadhi or karhi is a dish popularly consumed in South Asia. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten wit ...

* Kakori Kabab (similar to Seekh Kabab) *

Kofta Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meatusually beef, chicken, pork, lamb or mutto ...

Korma Korma or qorma (; ; ) is a dish originating in Indian subcontinent, consisting of meat or vegetables braised with yogurt ( dahi), water or stock, and spices to produce a thick sauce or gravy. Etymology The English name is an anglicisation of Hind ...

* Shorma * Lapsi * long latta *

lotpot ''Lotpot'' is a bilingual comic magazine published by Mayapuri Group. ''Lotpot'' title was registered by Mr. A.P. Bajaj in 1969 and the first issue came out in the same year and has been published without a break since then. Popular characters of ...

* Meethi Roti * Methi Paratha * Mutton Biryani *

Nihari Nihari (; bn, নিহারী; ); is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goa ...

* Nimona (food) (Green Pea & Potato Curry) *

Nimona Khichdi ''Nimona'' is a fantasy graphic novel by ND Stevenson, an American cartoonist. The story follows Nimona, a shapeshifter who joins the villain Ballister Blackheart in his plans to destroy the over-controlling Institute. Blackheart tries to opera ...

( Khichdi made by swapping lentils like

urad dal ''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ...

with green pea puree ) *

Pakora Pakora () is a spiced fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia and UK. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram ...

* Palak Paneer * Paneer Pakora & of various vegetables * Pasanda

Kabab Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

(skewered boneless mutton) * Pasanda

Paneer Paneer (), also known as ponir () is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting sof ...

(similar to Paneer Makhani or butter paneer (Indian cheese) * Poori *

Raita Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan ( chickpea flour, ...

Rajma Rājmā ( hi, राजमा, ne, राजमा, ur, راجما), also known as rajmah, rāzmā, or lal lobia, is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many I ...

* Chole(Chickpea curry) * Rizala * Saada Paratha * Saloni(food)(similar to ghughari but includes coriander

chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sa ...

as an ingredient during stir frying process.) *

Samosa A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Sam ...

* Sheek Kabab * Sedha * Shab Deg (a winter dish, turnips and mutton balls with saffron) * Kalmi Kebab * Shami Kabab (includes tangy green mango) * Sohan Halwa specially in Rampur state *

Petha Petha (Hindi: पेठा pronounced ) is a translucent soft candy from the Indian subcontinent made from ash gourd or white pumpkin, or simply ''petha'' in Hindi and Urdu).T. R. Gopalakrishnan Preparation Ash gourds, commonly referred to ...

* Paan Sweet Kanpur * Sultani Dal *

Tehri New Tehri is a city and a municipal board in Tehri Garhwal District in the Indian state of Uttarakhand. It is the administrative headquarters of Tehri Garhwal District. This urban municipality area has 11 wards, from Vidhi Vihar to Vishwakarma P ...

(vegetarian rice dish with spices and mixed vegetables that popular amongst Hindus) Famous in Allahabad * Gosht ki Tahri

Traditional desserts

Pera - Sweet - Banke Bihari Mandir Area - Vrindavan - 2013-02-22 4785

* Balushahi *

Barfi Barfi, barfee, borfi or burfi is a dense milk-based sweet from the Indian subcontinent. The name comes from the Hindustani (originally Persian) word ''barf'', which means snow. Common types of barfi include ''besan barfi'' (made with gram flou ...

* Chhena *

Gajar ka Halwa Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding made by placing grated carrots in a pot containing a specific amount of water, milk and sugar, cardamom and then cooking wh ...

Ghevar Ghevar or Ghewar (Devanagari:घेवर) is a Rajasthani cuisine disc-shaped sweet made from ghee, flour, and sugar syrup. It is traditionally associated with the month of Shravan and the Teej and Raksha Bandhan festivals. It is a part of Ra ...

* Gond ke Laddu *

Gujia Gunjiya, Gughara, Pedakiya, karanji, Kajjikayalu,Somas,Karjikayi is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; ...

* Gulab Jamun * Gulgule *

Halwa Halva (also halvah, halwa, and other spellings, Persian : حلوا) is a type of confectionery originating from Persia and widely spread throughout the Middle East. The name is used for a broad variety of recipes, generally a thick paste made f ...

Imarti Imarti ( bn, অমৃতি) is a sweet from India. It is made by deep-frying vigna mungo flour batter in a circular flower shape, then soaking in sugar syrup. Alternative names include ''Amitti'', ''Amriti'', ''Emarti'', ''Omritti'', ''Jaha ...

Jalebi ''Jalebi'' (, , , Urdu: جلیبی‎, , , si, පැණි වළලු, ), is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ...

* Chandra Kala *

Kaju Katli Kaju katli (literally "cashew slice"), also known as kaju barfi, is an Indian dessert similar to a barfi. ''Kaju'' means cashew; barfi is often made by thickening milk with sugar and other ingredients (such as dry fruits and mild spices). ''Kes ...

Kalakand Kalakand is a sweet milk and cheese dessert popular in northern and eastern India. It is made with paneer, full-fat milk, sugar, and cardamom powder that is topped with nuts. This dish is usually served cut into individual servings that are usual ...

Kheer Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur w ...

Kulfi Kulfi () ( fa, ) is a frozen dairy dessert originating in the Indian subcontinent during the Mughal era in the 16th century. It is often described as "traditional Indian ice cream". Kulfi is a traditional sweet of the Indian subcontinent, wher ...

Laddu ''Laddu'' or ''laddoo'' (; ms, kuih laddu; id, kue laddu) is a spherical sweet originating from India and spread through the Indian subcontinent and the Malay world. Laddus are primarily made from flour, fat (ghee/butter/oil) and sugar or j ...

Motichoor laddu ''Laddu'' or ''laddoo'' (; ms, kuih laddu; id, kue laddu) is a spherical sweet originating from India and spread through the Indian subcontinent and the Malay world. Laddus are primarily made from flour, fat ( ghee/butter/oil) and sugar or ...

/ Motichoor Laddoo *

Malpua Malpua, or sometimes shortened to pua, is an Indian sweet served as a dessert or a snack originating from the Indian subcontinent, popular in India, Nepal and Bangladesh. History Barley was the most prolific grain eaten by the ''arya'' of ...

* Laung Latta *

Peda Peda () or Pera is a sweet dish hailing from the Indian subcontinent. It originated from Mathura, Uttar Pradesh, India. Usually prepared in thick, semi-soft, its main ingredients are khoa, sugar and traditional flavorings including cardamom see ...

* Rabadi * Raj Bhog *

Ras Malai Ras malai, rasamalai, or rossomalai is a dessert originating from the eastern regions of the Indian subcontinent. The dessert is called ''rossomalai'' in Bengali, ''ras malai'' in Hindi, and ''rasa malei'' in Odia. It is popular in India, Bangla ...

* Sheer Khorma * Taasmai

Common beverages

Sharbat Sharbat ( fa, شربت, ; also transliterated as ''shorbot'', ''šerbet'' or ''sherbet'') is a drink prepared from fruit or flower petals. It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with ...

s: ** Bel ka Sharbat (aegle marmelos) **Chaman ka Sharbat **

Gurahl Sharbat ''Gurahl'' is a 1998 role-playing game supplement published by White Wolf Publishing for ''Werewolf: The Apocalypse''. Contents ''Gurahl'' is a supplement which describes the changing breed of Were-bears, known as the Gurahl. Reviews *''SF Site' ...

(hibiscus) **Lemon Sharbat **Plain Sharbat (Water and Sugar) **Rose Sharbat Other drinks include: * Bhaang * Chhaas *

Lassi Lassi () is a regional name for buttermilk, the traditional dahi (yogurt)–based drink, consumed in the South Asian region. Lassi is a blend of yogurt, water, spices, and sometimes fruit. Salty lassi is similar to doogh, while modern sweet l ...

* Thandai * Taadi

Gallery

File:Kofte Chawal from India.jpg, Veg

curry and rice File:Kadhi Chawal from India.jpg, Kadhi Chawal Image:Vegetarian Curry.jpeg, Uttar Pradeshi thali with

dal In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pu ...

raita Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan ( chickpea flour, ...

, and

shahi paneer Shahi paneer is a preparation of paneer, native to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices. Originating with the creamy delicacies of Mughlai cuisine (hence the term "''shahi''", in reference ...

. File:Aloo Puri, typical morning snack, Varanasi.jpg, ''Aloo puri'' is a popular breakfast File:Malaiyo.jpg, ''Malaiyo'', a dessert made from milk cream, a specialty of

Varanasi Varanasi (; ; also Banaras or Benares (; ), and Kashi.) is a city on the Ganges river in northern India that has a central place in the traditions of pilgrimage, death, and mourning in the Hindu world. * * * * The city has a syncretic t ...

. File:Khasta kachori.jpg, '' Khasta Kachori'' is a popular snack Image:Samosa 1.jpg, The

samosa A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Sam ...

is a popular snack from Uttar Pradesh. Image:Dum Biryani Plate.jpg, Lucknowi Chicken Biryani File:Galawati Kebabs.JPG, Lucknow is known for its ''galawati kebab'' Image:Paan, (betel leaves) being served with silver foil, India.jpg, Paan (betel leaves) being served with silver foil at Sarnath near

References

External links

Uponline.inFood.indif.com
{{DEFAULTSORT:Cuisine Of Uttar Pradesh Indian cuisine Indian cuisine by state or union territory *