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No other landmass in the world contains so many discreteregions, disparate cultures and languages that so littleresemble each other. It stands to reason, therefore thatthis multicoloured subcontinent has thrown up cuisines ofcountless kinds. Since the staple of all our meals is bread of a kind, thekinds of bread on our tables - with a little creative helpfrom our friendly invaders - easily rivals that number. Using different grains - millet, ragi, wheat, barley - anddifferent stuffing’s - cheese, potato, chicken, mutton -you can do a number of things with Indian breads that aconjuror would find it hard to replicate. In this wonderfully, comprehensive book, nutritionist and author of severalcookbooks Padma Vijay compiles a number of traditionaland innovative recipes for Indian breads from across thecountry to bring an incredible variety of flavours to ourplates. With health tips, possible modifications, as well asrecipes for dishes served as accompaniments, Indian Breadsis a must-have cookbook for every kitchen.
