North India is a broad area, with many different cuisines. North Indian food, is perhaps most familiar to non-Indians, as it is some version of these meals that you find in restaurants around the globe. The north has extreme climates – dry, dusty hot summers and freezing winters, and this variation is also reflected in the variety of food. The cuisine is influenced strongly by Mughal cuisine. The most common flavors are those of cumin, coriander, turmeric, ginger, onions and tomatoes. This region if famous for its thick, spicy and creamy gravies along with an abundance of breads like chapattis, naan and parathas. Dairy is also extensively used in the food prepared in the north. Yet home cooked meals are simple; vegetable may just be flavored with an unpretentious combination of ajwain (carom seeds) and red chilies. Below are simple recipes to start savoring North Indian flavors, as well as some adaptations.