My recipes may seem lengthy but I have tried to explain step by step how to make several North Indian meals. Once you become accustomed to the flavors and methods of cooking it will become very easy to cook my dishes. 

These recipes only provide a guideline so once you learn how to cook them feel free to be creative and make variations according to your taste. It is not necessary to stick rigidly to a recipe as you can always increase or lessen any spice according to taste.  You can adjust the salt, pepper and sourness of a dish or the consistency according to your taste or choose your own combination of vegetables and spices. Everybody has different tastes and preferences so try to follow the recipes and feel free to make changes. In North Indian cooking, even simple dishes have different versions.

A major influence on Indian cuisine is the Muslim method of cooking, the Mughlai style, which is distinct in the fact that a lot of stress is laid on cooking the food over slow fire and the use of rich spices and nuts like saffron, almonds, cashew nuts, poppy seeds elachi, dalchini and jaiphal to name a few, liberal use of desi ghee and tandoor. Most traditional Mughlai food preparations include the use of yogurt and cream to produce rich creamy gravy and the most important part of Mughlai cuisine is the perfect blending of the spices using the right proportions bringing a distinct aroma and flavor to the dish.