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

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. 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. In doing so Anuradha Ravindranath skilfully weaves her memories of the flatbread with over 90 delicious recipes and turns the humble roti into a delightful glamorous showstopper. Packed with photographs the book will feature accompaniments to rotis by way of dips and pickles as well as easy-to-follow tips in classic DK style.