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Now that sembcorp has won large scale solar project in Rajasthan India.
Our Glc's have infiltrated indian economy slowly but surely much more than in china and you all want CECA's out?
India’s beloved gargantuan roti
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Although India is home to a smorgasbord of delicious traditional flatbreads, it is an oversized, intricate roti from Rajasthan that has recently been catapulted to fame.
One of the top-trending foods in India through the pandemic has been khoba roti, a beautiful rustic bread from the north-western state of Rajasthan. Crafted from wheat flour, salt, chilli flakes and carom seeds, the unleavened flatbread with intricate patterns and ghee-filled indentations has catapulted to fame through a spontaneous social media trend.
India boasts of a smorgasbord of delicious traditional flatbreads that underscore its rich diversity and cultural and culinary syncretism. From Kashmir’s czho to Bihar’s sattu roti, Kerala’s layered parotta to Maharashtra’s bhakri, breads are an intrinsic part of home-cooked meals – deceptive in their simplicity, but demanding rigour in balancing textures and flavours.
Khoba roti is made from wheat flour, salt, chilli flakes and carom seeds (Credit: Neeta Lal)
Currently though it is khoba – also known as kobha, roth, rotla, angarkadi, jadi roti or even biscuit roti due to its crumbly texture – that has caught everyone’s fancy.
“I’ve tried my hands at making most Indian breads – naan, chapati, parottas or puris – but I loved making khoba most because it allowed me a lot of creative freedom,” said Neha Dutta, an IT executive from Bangalore who is a keen home baker. “I could use any flour, make any design with thumbs, tweezers or even chimta (Indian tongs). Its accompaniments can also vary from humble pickles to rich non-veg dishes. I paired mine with panchmel dal (a mix of five lentils) and garlic chutney, and the compliments haven’t stopped pouring in.”
Our Glc's have infiltrated indian economy slowly but surely much more than in china and you all want CECA's out?
India’s beloved gargantuan roti
ADVERTISEMENT
Although India is home to a smorgasbord of delicious traditional flatbreads, it is an oversized, intricate roti from Rajasthan that has recently been catapulted to fame.
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- By Neeta Lal
One of the top-trending foods in India through the pandemic has been khoba roti, a beautiful rustic bread from the north-western state of Rajasthan. Crafted from wheat flour, salt, chilli flakes and carom seeds, the unleavened flatbread with intricate patterns and ghee-filled indentations has catapulted to fame through a spontaneous social media trend.
Passionate foodies have been Instagramming photos of khoba roti. Home cooks are testing their culinary skills by making this oversize bread, which can measure from 15-20cm across and half a centimetre in thickness. Michelin-starred chef Vikas Khanna jumped onto the bread wagon by conducting online tutorials on how to make khoba, while other leading Indian chefs such as Ranveer Brar and Ajay Chopra have also been posting recipes and videos about the bread and its accompaniments.
India boasts of a smorgasbord of delicious traditional flatbreads that underscore its rich diversity and cultural and culinary syncretism. From Kashmir’s czho to Bihar’s sattu roti, Kerala’s layered parotta to Maharashtra’s bhakri, breads are an intrinsic part of home-cooked meals – deceptive in their simplicity, but demanding rigour in balancing textures and flavours.
Khoba roti is made from wheat flour, salt, chilli flakes and carom seeds (Credit: Neeta Lal)
Currently though it is khoba – also known as kobha, roth, rotla, angarkadi, jadi roti or even biscuit roti due to its crumbly texture – that has caught everyone’s fancy.
“I’ve tried my hands at making most Indian breads – naan, chapati, parottas or puris – but I loved making khoba most because it allowed me a lot of creative freedom,” said Neha Dutta, an IT executive from Bangalore who is a keen home baker. “I could use any flour, make any design with thumbs, tweezers or even chimta (Indian tongs). Its accompaniments can also vary from humble pickles to rich non-veg dishes. I paired mine with panchmel dal (a mix of five lentils) and garlic chutney, and the compliments haven’t stopped pouring in.”
