IN.02.0001
Aloo Paratha — Potato Filling Moisture Control (आलू परांठा)
Aloo paratha (आलू परांठा, potato-stuffed flatbread) is Punjab's most beloved stuffed bread — boiled …
Aloo paratha is most stro
IN.02.0002
Aloo Paratha — Potato-Stuffed Flatbread Moisture Control (आलू पराठा)
Aloo paratha is the Punjabi breakfast flatbread above all others — a whole-wheat disc encasing a spi…
Punjab — morning meal ass
IN.02.0003
Appam — Kerala Fermented Rice Pancake (അപ്പം)
Appam is Kerala's fermented rice pancake — a thin, lacy crepe with a soft, thick, dome-like centre a…
Kerala — associated with
IN.02.0004
Bhatura — Leavened Fried Bread Technique (भटूरा)
Bhatura is the leavened fried bread of Punjabi cuisine — a puffy, slightly chewy, golden oval bread …
Punjab — the chole bhatur
IN.02.0005
Bhatura — Leavened Fried Bread with Yoghurt Ferment (भटूरा)
Bhatura (भटूरा) is the puffed, deep-fried leavened bread that is the inseparable companion to chole …
Punjab and Delhi; chole b
IN.02.0006
Dosa — Batter Fermentation and Spread Technique (डोसा)
Dosa is the fermented rice-lentil crepe of South India — a thin, crispy-on-the-outside, slightly sof…
Dosa is documented in Tam
IN.02.0007
Dosa Batter Fermentation — Rice and Lentil Ratio Science (डोसा)
Dosa is South India's great fermented preparation — a thin, crisp, golden crepe made from a batter o…
Tamil Nadu and Karnataka
IN.02.0008
Dosa Fermentation — Rice Lentil Ratio and Tawa Technique (डोसा किण्वन)
Dosa (डोसा, தோசை) batter preparation is one of the most technically demanding fermentations in India…
Tamil Nadu and Karnataka;
IN.02.0009
Gobi Paratha — Cauliflower Flatbread Water Management (गोभी पराठा)
Gobi (cauliflower) paratha presents a harder technical challenge than aloo paratha: raw grated cauli…
Punjab winter tradition —
IN.02.0010
Idiyappam — Rice String Hopper Extrusion Technique (இடியாப்பம்)
Idiyappam (string hoppers) are fine noodles of rice flour pressed through a mould with small holes d…
Kerala and Tamil Nadu; al
IN.02.0011
Idli — Steamed Fermented Rice Cake (इडली)
Idli (इडली) is the steamed rice cake of South Indian cooking — the same fermented rice-urad dal batt…
Idli appears in Tamil San
IN.02.0012
Idli — Steamed Rice Cake Science (इडली)
Idli is the paradigmatic South Indian steamed fermented cake — rice and urad dal batter fermented ov…
Tamil Nadu and Karnataka
IN.02.0013
Kulcha — Amritsari Stuffed Flatbread (कुलचा)
Kulcha (कुलचा) in its Amritsari form is one of India's most distinguished stuffed breads: a leavened…
Amritsar, Punjab; the Amr
IN.02.0014
Makki Ki Roti — Cornmeal Flatbread Pat Technique (मक्की की रोटी)
Makki ki roti is the winter flatbread of Punjab — made from makai atta (cornmeal), it has no gluten …
Punjab — a winter rabi cr
IN.02.0015
Masala Dosa — Potato Filling and Assembly (मसाला डोसा)
Masala dosa (मसाला डोसा) is the filling-enhanced version of plain dosa: a lightly spiced potato fill…
Karnataka and Tamil Nadu;
IN.02.0016
Naan — Tandoor Wet Dough and Slap Technique (नान)
Naan is leavened flatbread baked against the interior wall of a tandoor clay oven (तंदूर) at 350–400…
The tandoor oven originat
IN.02.0017
Naan — Tandoor Wet Dough Slap Technique (नान)
Naan is the leavened flatbread of the tandoor tradition — a stretched, yeasted dough applied to the …
Central Asian origin — th
IN.02.0018
Paratha — Layering with Ghee (परांठा — परतें बनाना)
Plain paratha (परांठा) is layered flatbread — atta dough rolled flat, coated with ghee, folded into …
Paratha's layering techni
IN.02.0019
Phulka / Chapati — Tawa and Direct Flame Puffing (फुलका / चपाती)
Phulka is the daily flatbread of North and Central India — thin whole-wheat discs cooked first on a …
Pan-North and Central Ind
IN.02.0020
Puri — Unleavened Deep-Fried Puff Bread (पूरी)
Puri is the celebratory unleavened fried bread of the Indian subcontinent — a small disc of whole-wh…
Pan-Indian; the word 'pur
IN.02.0021
Puri — Water Content for Puffing (पूरी)
Puri (पूरी) is the deep-fried unleavened wheat bread that puffs into a hollow, golden balloon — the …
Puri appears in ancient I
IN.02.0022
Roti/Chapati — Tawa Pressure and Puffing Technique (रोटी / चपाती)
Roti (रोटी, also chapati) is unleavened whole-wheat flatbread (atta, आटा — stone-ground wholemeal fl…
Roti/chapati production i
IN.02.0023
Uttapam — Thick Fermented Rice Pancake with Toppings (उत्तपम)
Uttapam uses the same fermented dosa batter as a base but is made thick rather than thin — about 1cm…
Tamil Nadu and Karnataka