Since bread is a staple, in a country as vast and multicultural as India, it takes on many forms, and the kinds of breads on our tables with a little help from our invaders are as varied and numerous. Using different grains-millet, ragi, wheat, barley-and different fillings-cheese, potato, chicken, mutton-you can do such wondrous things with Indian breads that a conjuror would find it hard to replicate them.
In this wonderfully comprehensive book, nutritionist and author of several cookbooks, G. Padma Vijay compiles a number of traditional and innovative recipes for Indian breads from across the country to bring an incredible variety of flavours to our plates. With health tips, possible modifications, as well as recipes for dishes served as accompaniments, Indian Breads is a must-have cookbook.
She is the author of fourteen books on subjects like cooking, diet, nutrition and quizzing. A Perfect Cookbook for Pregnant Women and Nursing Mothers won the 2011 Gourmand International Cookbook Award, in the diet and nutrition category at the country level. 101 Dishes that Enhance Mood Reduce Stress was among the three books nominated for the World Best Book Gourmand International Cookbook Award in 2019 and won second place in the World Cookbook Award in the dietary section at Macau.
Indian Breads won the Gourmand India Cookbook Award in the Best Bread Cookbook category, 2015, and was nominated in the same category for the Gourmand World International Cookbook Awards, 2016, Yantai, China.
The cuisines of India are influenced by physical locations, such as proximity to the sea, mountains or deserts, the seasons and the availability of ingredients. They are tongue-tickling, providing contrasts in colour, flavour and textures. Traditional foods prepared in the different parts of the country are diverse and this holds true for Indian breads, which are an important part of an Indian meal.
Indian flatbreads differ from Western bread loaves. A flatbread is made with a mixture of flour, salt and water which is kneaded thoroughly to form a pliable dough. A little fat is often added to the dough to make the bread softer. The dough is divided into portions, rolled out on a lightly floured board into circles or triangles and are toasted on a hot pan, baked in a tandoor (clay oven) or even fried. Most flatbreads are unleavened and can be sweet or savoury.
The soil and climate in north India are suitable for wheat. It is the staple diet there, and flatbreads are made with wholewheat and refined flour. Flatbreads made with wheat flour are also popular in western and central India.
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