Janvi Singh
Leavened, buttery, and soft, perfect for sopping up curries.
Unleavened, whole wheat flatbread, a staple in Indian households.
Layered, flaky, and crispy, often stuffed with spices and herbs.
Deep-fried, puffed bread, typically served with desserts or snacks.
Deep-fried, soft, and slightly sweet, paired with chickpea curry.
Rice and coconut milk-based, fermented, and crispy, from Kerala.
Cornbread from Punjab, often served with sarson ka saag (spinach).