North Indian cuisine is known for its rich, robust flavors and hearty dishes, often centered around wheat-based staples like roti, naan, and paratha, unlike the rice-dominant south. The cuisine features a generous use of dairy products, such as ghee, paneer, and yogurt, which lend a creamy texture to many dishes. Signature spices include cumin, coriander, garam masala, and cardamom, which are used to create aromatic curries and gravies. Popular dishes like butter chicken, biryani, dal makhani, and chole reflect the region's love for bold flavors. North Indian cuisine also emphasizes slow cooking methods, such as tandoori grilling, where marinated meats and breads are cooked in a clay oven, adding a smoky, charred flavor. Accompaniments like pickles, chutneys, and cooling raitas balance the richness of the main courses, while desserts such as gulab jamun and kheer provide a sweet finish. This cuisine, with its diverse regional influences from Punjab, Rajasthan, Kashmir, and Uttar Pradesh, is a celebration of indulgent, flavorful cooking.