Even four millennia ago, inhabitants of the north's fertile Indus Valley enjoyed ingredients that characterize the cooking of the region now: cereals and basmati rice, pulses, dairy, spices like mustard and fenugreek. Across the fields of Uttar Pradesh and eastern Rajasthan, northward through the Punjab, and up into mountainous Kashmir, ancient cooking techniques survive, too. Here, see the vibrant scenes of north India as captured by SAVEUR photographers.

Lady having her Break Fast of a Tea and Bun, under Howrrah Bridge, Kolkatta.

Snapshot in Dabhoi (Gujarat). Dabhoi was established in the early 6th century AD. Its foundation and fortification is ascribed to the great King of Gujarat, Siddhraj Jaisinh (1093-1143 AD), who made this his frontier fortress. The architectural style and the exquisite stone carving and iconography on the fort walls and gates suggests that it was conceived and constructed in the same period as Rudra Mahalaya and Zinzuwada Fort. It is mentioned as an important city in the Jain inscriptions of…

A visit to Jhigidi village, where lives the Situlia people, who makes jewellery for the Desia Kondh tribe.

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Rana tribal people and Kumbhar people at Kumbharguda village.

size: 24x18in Photographic Print: Village Woman Pounding Rice, Tamil Nadu, India by Occidor Ltd : Artists

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