Thinner and chewier than paratha or naan, these earthy Indian flatbreads are made with whole durum wheat flour.
A staple of Mumbai street stalls, these aromatic fried potato-fritter sandwiches are slathered with coriander and tamarind chutneys and served on a buttered, toasted roll.
For this method, we use a cast-iron skillet and a baking stone to replicate a tandoor oven.
More a dip than a salad, this “guacamole” boasts a flavorful Indian flair.
This unique curry is served with small, soft bread rolls called pav (from the Portuguese word for bread, pão) that resemble parker house rolls.