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5 min
03/12/2025
Lunch in North India isn’t a gap between meetings – it’s the main event. These meals don’t tiptoe in; they make an entrance, unapologetically rich and loaded with tradition. This guide dives into the cultural weight behind North India’s lunch scene, decoding what makes it comforting, over-the-top, and impossible to replicate in a microwave. If Bollywood had a food department, this would be its best work.
If you want to swap your salads and microwaveable leftovers for anything, let it be for desi lunches, especially North Indian ones; they don’t do lunches like that. Up there, lunch is rich, unapologetic, and built to satisfy. Pick from dhaba-style dishes like paneer lababdar to the homely rajma chawal, which gives you every reason to snooze. This article digs into comforting North Indian classics, which are perfect for lunch whether you are staring at a hard weekday or a chill weekend.
A better phrasing - A beloved North Indian classic, chole bhature leans more towards breakfast, but this is one rule that everyone breaks. Make the chole richer with cream and spices and the bhature larger than your dreams, for the ultimate indulgent and satisfying meal. It’s popular in Punjab, Delhi, and most North indian street food joints across the country. You will find it as a favourite at dhabas, restaurants, and home kitchens alike. Chole bhature is more than just a meal; it's an inexplicable emotion that fills the soul. Following tradition, you can pair your lunch with pickles and onions, and end it with a glass of lassi.
This one’s another staple from North India, which can be enjoyed for lunch when served with a side of gravy or dry sabzi. Even without a side, you can have it with achar or curd, for the paratha is stuffed with a spiced mashed potato filling and shallow-fried, making it an already filling meal option. You can pick variations from dhaba-style buttery versions to lighter homemade ones. Its simplicity is what makes it universally loved, and perfecting the dough and filling ratio is an art.
Straight from Delhi’s Moti Mahal, butter chicken, or murgh makhani, is a North Indian dish that needs little introduction. Creamy, mildly spiced, and deeply flavourful, made with tandoori chicken simmered in a bubbling, rich gravy, it has crossed borders and is a global ambassador of Indian cuisine. Consume it with naan or jeera rice, for an indulgent yet balanced lunch choice. Its velvety tomato-based gravy enriched with butter and cream makes it ideal for special occasions or weekend meals. For many, a Sunday lunch is incomplete without it. Pro-tip: replicate the smoky flavour from the tandoor or grill using the ‘dhungar’ method or DIY tandoori chicken at home for that restaurant-style taste and richness.
Save this for the weekend, because as the unintentionally funny Gwalior newsreader on Instagram said, rajma chawal puts you to sleep (and your colleagues will find out). Why won’t it be the case, when rajma chawal is the quintessential comfort food of North India, especially beloved in Punjab and the hilly North? This simple yet soulful dish of kidney beans features a thick, spiced gravy served on a bed of steamed rice. It’s hearty, protein-rich, and deeply satisfying, making it ideal for a filling midday meal. You can also make it in bulk for family gatherings, and store leftovers for later, as its flavour deepens with time, making the dish taste even better.
A Punjabi classic, paneer lababdar is a rich, restaurant-style curry featuring soft paneer cubes in a creamy, tomato-based gravy which is slightly sweet and spicy. It’s a popular vegetarian lunch option for festive occasions or perfect as a weekend treat. Unlike the simpler paneer butter masala, this dish includes grated paneer and calls you to ‘surrender’ (lababdar implies that). This one’s perfect for an afternoon when you don’t mind the indulgence and the rich gravy. Serve it with naan, laccha paratha, or jeera rice for a luxurious meal to elevate your lunchtime experience. It’s the perfect dish for those who want to enjoy the opulence of North Indian cuisine without meat.
A winter speciality in North Indian homes, methi matar malai simmers the seasonal green peas into a delicate curry with its blend of the pungent fenugreek and richness from butter and cream. It's a popular vegetarian lunch option that’s light on spice but packed with flavour. Its less spicy nature and creamy texture make it suitable for both everyday meals and special lunches. The key to perfecting this dish lies in using the right amount of somewhat bitter methi and balancing that with the sweetness of peas and cream.
A soulful North Indian dish, from the kitchens of Punjab, kadhi pakora features spiced gram flour dumplings (pakoras) that are simmered in a yoghurt-based curry (kadhi). Beyond Punjab, it’s also a staple in states like Uttar Pradesh and Rajasthan, with each region having its own unique variations. This dish is especially cherished during rainy days. You can pair it with plain rice or roti, for a soothing, home-style lunch option that’s both nourishing and familiar. The crisp pakoras, soaking in kadhi, along with the ghee-rich tadka of jeera (cumin seeds), red chillies, and curry leaves, create a flavour-packed contrast of impeccable taste and textures.
Like will.i.am and Britney Spears’ ‘Scream & Shout’, North Indian lunches embody an untamed energy. These are the kinds of meals that demand you loosen your waistband and cancel afternoon plans. But more than that, they’re cultural time capsules – passed down through generations, evolving with changing hands and kitchens. Whether you’re trying to feed guests, your family, or just feed your soul, these classic recipes are your golden ticket to afternoon comfort.