As a fan of Indian food, I was bowled over by the delectability of Northern Indian cooking. Fresh, flavorful produce, heady spices and sweet, locally grown rice all played starring roles in this region’s cuisine. Likewise chicken, lamb, and fish made frequent appearances in non-vegetarian dishes while legumes and nuts dominated the vegetarian fare. Almost every street cart and restaurant menu featured flat breads such as unleavened chapathi and leavened naan and filled pastries such as the crisp, conical samosa. Foods that I consistently encountered at home turned out to be staples of Northern Indian diets, too. Pureed mint-coriander, chopped mango and piquant sweet pickle chutneys appeared at the start of every meal. Coupled with the chutneys were crunchy, wafer-like papadums, another regular from my U.S. Indian dining experiences. Even the national dish of Britain, chicken tikka masala, occasionally popped up on menus. Originating in the UK, this imported entree emphasized such traditional ingredients as garam masala, turmeric, yogurt, ginger, coriander, tomatoes and, of course, chicken. Along with the usual items were the slightly unusual. …