North Indian cuisine refers to the culinary traditions of the northern Indian subcontinent, spanning states such as Jammu and Kashmir, Punjab, Haryana, Delhi, Uttar Pradesh, and Rajasthan. Wheat breads like naan, roti, and paratha are the primary staple, typically served with lentil dal, meat or vegetable curries, and rice. Dairy products such as ghee, yogurt, and paneer are widely used, and dishes are seasoned with aromatic spice blends built on cumin, coriander, cardamom, and chili. The tandoor, a traditional clay oven, is used for both breads and skewered meats, giving rise to dishes like tandoori chicken and kebabs. Regional styles vary widely: Kashmiri cooking favors dried fruit, nuts, and saffron; Punjabi food is known for its tandoor-cooked meats and rich, creamy curries; and Rajasthani cuisine features hearty, slow-cooked dishes like laal maas.