Panipat travel guide

North Indian cuisine

The broad culinary tradition associating India internationally—rich Punjabi curries, Mughlai biryanis, tandoor breads, kebabs and dal makhani from Delhi, UP, Rajasthan and Punjab; the exported restaurant image globally; the reality at home is far more varied, simpler and vegetarian-heavy

Chole bhature

Delhi's most iconic breakfast—large puffed fried bread (bhature) alongside a fiery chickpea curry finished with ginger and pomegranate; eaten standing at dhabas of Paharganj or posh restaurants; the best in Old Delhi near Sitaram Bazaar

Paratha

The stuffed or layered Indian flatbread—wheat dough enclosing spiced potato, radish, onion or egg, cooked on a griddle in ghee until blistered; variations exist across every Indian state; the Punjabi version is largest and most indulgent; central to North Indian home cooking

Lassi

Punjab's legendary yogurt drink—churned with sugar or salt, topped with a thick layer of cream and sometimes kesar (saffron) or rose petals; Amritsar and Ludhiana versions are poured into clay kulhads; heavy enough to be a meal in the summer heat

Jalebi

India's beloved spiral sweet—wheat flour and yogurt batter fermented overnight, piped in spirals into hot oil then dunked in sugar syrup; the crisp, hot, syrup-soaking jalebi is eaten at festivals, temple fairs and as breakfast with rabri; Indore's jalebi-poha combination is an institution