Roti: 90 Simple Recipes for the Indian Bread and Its Accompaniments

In Roti, author Anuradha Ravindranath introduces the reader to the different facets of this unprepossessing flatbread. She draws on her memories as a child, of her mother buying whole wheat grain at a market, of it drying on the rooftop of their Delhi home, of the trips to a nearby mill so that it is ground into fresh, warm flour, and the fluffy rotis fresh off the pan that was an enduring staple for lunches.

Publisher Marketing: Anuradha Ravindranath Delhi-based food expert, she has previously written The Rice Cookbook, published by Penguin India in 2009. Her first book, however, was the definitive Tandoor: The Great Indian Barbeque, conceptualized by her father, businessman and philanthropist Ranjit Rai. In 1998, on the behalf of the Delhi Blue Pottery Trust, where she is a trustee, she published Pottery and the Legacy of Sardar Gurcharan Singh. Publisher Marketing : Roti is perhaps one of India's most versatile, yet unassuming, dishes. Bake it on a griddle, stuff it with mashed potatoes, lather it in ghee or butter, pair it with curries and pickles, roast it, fry it, or bake it in a tandoor. It is made with many grains, but traditionally with wheat flour. It is no wonder then that Roti is integral to Indian and cuisines from other South Asian countries, such as Pakistan and Bangladesh and a popular accompaniment in most Asian cuisine restaurants.

Format: Hardcover | Pages: 192 | Publication Date: 2025-04-08