I think its mainly Northern India food that is popular all over the world.
To be precise, Harayana and Punjab food that is increasing India reputation in food world wide.
Don't you think you need to add uttar pradesh here.?
Zamin Doz Macchli (fish stuffed with spices and sealed in earthenwre case which is then cooked for 8 hours)
Murg Mussallam (whole chicken with variety of spices)
Lukhnawi Biryani (slightly fried Rice preparation with mutton)
Dum (Fried whole okra stuffed with spiced potato filling)
Gobhi Mussallam
Sultani Dal
Rizala
Shami Kabab (includes tangy green mango)
Palak Paneer
Kakori Kabab (similar to Seekh Kabab)
Pasanda Kabab (skewered boneless mutton)
Pasanda Paneer (similar to Paneer Makhani or butter paneer(Indian cheese))
Samosa
Shab Deg (a winter dish, turnips and mutton balls with saffron)
Paneer Pakora & of various vegetables
Kofta
Tehri (vegetarian rice dish with spices and mixed vegetables that popular amongst Hindus)
Korma
Kachori
Pakora
Raita
Nihari
Shorba (soup)
Gujia (like a samosa though filled with sweetened thickened milk (khoya))
Gulab Jamun
Kheer
Qulfi
Halwa (sweet pudding)
Sheer Qorma
Ghewar
Imarti
Petha
Gurahl Sharbat (hibiscus)
Lemon Sharbat
Rose Sharbat
Khas ka Sharbat
Other drinks include:
Lassi
Rayta
Ruh-Afza (rose water beverage)
Tandoori Naan, or naan baked in a tandoor, tandoori roti, kulcha, taftan, sheermal, millet (millet flour flatbread), and lachha paratha.
Kundan Kaliya :
Kundan Kaliya is a non vegetarian dish. The dish is a mutton preparation with gravy along with the compulsory inclusion of turmeric or saffron. The dish is commonly served at both the times lunch and dinner.
Shami Kabab :
Shami Kabab, an important constituent of the "Tora" (presentation of food). The Shami Kabab are made from mince meat, the kababs are round patties filled with spicy surprises and the tangy `kairi' or raw green mango.
Kakori Kabab :
The seekh kabab, was introduced by Mughals and is originally prepared from beef mince on skewers and cooked on charcoal fire. And the Seekh Kababs of Kakori became famous by word of mouth and even today, though cooked elsewhere, are known as `Kakori Kababs'.
Gulnaar Kabab :
The Gulnaar Kabab is a delight for a foodie person. The preparation of the dish inclides blending of tomatoes with spices and chicken, with a garnish of red rose petals.
Nargisi Kofta :
The Nargisi Kofta is essentially a hard boiled egg, wrapped in mince and deep fried, when halved lengthwise it resembles the eye.
Patili Kabab :
The Patili Kabab is prepared in a deep copper or brass vessel. Theis Kabab is prepared by Begam of Kurki as she is famous for making them and maintaining the standard.
Lucknowi Biryani :
Lucknowi biryani is a dish in which rice is lightly fried before being cooked in the mutton stock and the method of cooking the Biryani is the `Dum Pukht' method which imparts a typical Awadh flavour to this rice preparation.
Zarda :
Zarda is the preparation of sweet rice, which is done to celebrate the spring season.
Roomali Roti :
Roomali Roti is the suggestive name for the scarf or handkerchief like appearance of roti. The Roomali Roti is too smooth to eat and so it is a perfect companion with kababs and kormas.
Sheermal :
Sheermal is rich bread consisting mainly of flour, milk, fat and saffron.
Kulcha :
Kulcha is soft bread and it tastes good with curries.
Murg Mussallam :
The `Murg Mussallam' literally, means whole chicken. The preparation of Murg Mussallam requires a good command over the blending of spices and knowledge of heat control.
Pasanda Kababs :
The Pasanda Kabab is a mouth watering preparation. The pasanda is a two inch square boneless cut flattened out by beating with the blunt side of knife.
Shab Deg :
Shab Deg is a kashmiri dish which was prepared in winters.
Zamin Doz :
Zamin Doz is an old recipe for cooking fish. In this a whole fish is stuffed with spices and is sealed in an earthenware case. This case is buried in the ground.
etc. etc. etc.
