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Indian cuisine is an intricate tapestry of flavours, and when it comes to bread, the possibilities are endless. Beyond the well-known naans and rotis, regional India b\oasts an array of lesser-known bread varieties that pair exquisitely with unique curries.
These offbeat breads offer intriguing textures and flavours that are sure to surprise and delight your taste buds. In this article, we will explore five offbeat regional Indian breads that dare to be different alongside their perfect curry companions, creating a culinary adventure that celebrates the lesser-known gems of Indian gastronomy.
Litti Chokha - The Fiery Bihari Treat
Originating from the state of Bihar, Litti Chokha is a regional delicacy that combines two elements into a flavour-packed delight. Littis are small round wheat flour balls stuffed with a mixture of roasted gram flour, spices, and clarified butter (ghee). They are traditionally baked on an open flame until golden brown and crisp.
Accompanying these littis is the aromatic chokha, a spicy blend of roasted eggplant, tomatoes, onions, and mustard oil. The combination of the smoky littis and the spicy chokha creates an unforgettable culinary experience that celebrates the rustic charm of Bihar.
Pathiri - Kerala's Delicate Rice Bread
Pathiri is a unique rice-based bread from the southern state of Kerala. It is made with finely ground rice flour, coconut milk, and water, resulting in a smooth and delicate dough. The dough is then rolled into thin discs and cooked on a hot griddle until they puff up slightly.
Pairing perfectly with Pathiri is the rich and flavourful Malabar fish curry, made with coconut milk and a blend of spices. The subtle sweetness of the rice bread complements the bold flavours of the fish curry, creating a coastal culinary symphony.
Sheermal - The Sweet Indulgence of Awadh
Hailing from the royal kitchens of Awadh (Lucknow), Sheermal is a saffron-infused bread that exudes luxury and indulgence. The dough is made with all-purpose flour, milk, saffron, and a touch of sugar, creating a soft and rich bread with a distinct golden hue.
Accompanying the regal Sheermal is the traditional Awadhi kebab, like the succulent Galouti Kebabs or the aromatic Seekh Kebabs. The sweet undertones of Sheermal beautifully contrast with the savoury and aromatic flavours of the kebabs, making it a regal pairing fit for royalty.
Sorghum Roti - The Nutritious Tribal Bread
In the tribal regions of India, Sorghum Roti is a nutritious and wholesome bread that has been a dietary staple for generations. Sorghum flour, also known as jowar, is mixed with water and a pinch of salt to create a dense and earthy dough.
This humble bread finds a delightful match in the spicy and tangy Undhiyu, a traditional Gujarati mixed vegetable curry. The robust flavours of Undhiyu perfectly complement the rustic simplicity of Sorghum Roti, providing a taste of the traditional and authentic tribal cuisine.
Khameeri Roti - The Fermented Marvel of Hyderabad
Khameeri Roti is a culinary marvel from the vibrant city of Hyderabad. This bread is unique for its fermentation process, where a dough made from all-purpose flour, yogurt, and yeast is left to rise, creating a light and airy texture.
Accompanying the Khameeri Roti is the rich and aromatic Hyderabadi Dum Biryani. The soft and airy roti is the perfect companion to soak up the fragrant and flavourful juices of the biryani, creating an exquisite symphony of taste and texture.
Conclusion
Indian breads are a testament to the country's culinary diversity, with each region offering a delightful array of lesser-known gems. From the fiery Litti Chokha of Bihar to the regal Sheermal of Awadh, these offbeat breads pair effortlessly with unique curries, creating a gastronomic adventure that celebrates the lesser-explored facets of Indian gastronomy.
So, the next time you yearn for an offbeat culinary experience, dare to explore these lesser-known breads alongside their perfect curry companions, and embark on a delicious journey that celebrates the extraordinary diversity of Indian cuisine.
