Rising to the Occasion: The Growth of the Indian Traditional Bakery Market

Traditional Indian breads are an important part of Indian cuisine. They have been a staple food in the region for thousands of years. With different spices and ingredients used, the flavours of traditional Indian breads vary from region to region. Know the varieties of traditional Indian breads, each with its own unique flavour and texture

-  Meenakumari R

India is known for its flavourpacked recipes and spices, which dishes, including breads. Traditional Indian breads are an important part of Indian cuisine, and they have been a staple food in the region for thousands of years. These are often made using whole wheat flour and are cooked on a hot griddle or in a tandoor (a traditional clay oven). The flavours of traditional Indian breads vary from region to region, with different spices and ingredients used in various parts of the country. They are not only delicious but also a nutritious and filling part of the Indian diet, providing an important source of carbohydrates and fibre.

INGREDIENTS, FLAVOURS AND PRODUCT TYPES

Indian breads are often made by hand using traditional techniques that have been passed down through generations, giving them a unique and authentic flavour. There are many different types of traditional Indian breads, each with its own unique flavour and texture.

Some major traditional Indian baked breads are:

1. Roti/Chapati – unleavened flatbreads, made of whole wheat flour which are a staple food in many parts of India and are often served with dal, vegetables or meat dishes.

2. Paratha – a layered flatbread, stuffed with various fillings, such as potatoes, cheese or paneer, often served with yogurt or chutney.

3. Naan – leavened bread baked in a tandoor is often served with curry or other Indian dishes.

4. Kulcha – Kulcha is made from flour that has been allowed to rise, and is partially fermented, usually stuffed with veggies or other fillings.