Food

The Bread Winners: India’s Top 8 Global Breads

In the world of bread, few countries can boast of India’s diversity and richness. From the buttery, flaky layers of paratha to the crispy, smoky texture of naan, Indian breads have captured the hearts and taste buds of people around the globe.

Recently, eight Indian breads made it to the global list, with some even ranking among the top 30 in the world. SINDURI VUPPALA takes you on a journey through these eight breads, exploring their origins and significance…

1. Butter Garlic Naan – Ranked #3 Globally

History & Significance

Naan traces its origins back to Persia (modern-day Iran), and the word itself comes from the Persian word “nan,” meaning bread. It travelled to India through the Delhi Sultanate (13th–16th century) and was popularized by the Mughals, who baked it in traditional clay ovens (tandoors).

Butter garlic naan is a modern twist on this ancient bread, flavoured with garlic, butter, and coriander, making it an irresistible favourite. Its pillowy-soft texture and smoky aroma have made it a worldwide sensation, ranking third best in the world.

Pairing

Served best with butter chicken, paneer tikka masala, or dal makhani.

2. Naan – Ranked #8 Globally

History & Significance

Naan has been a staple in Indian and Middle Eastern cuisine for over 2,500 years. Ancient texts suggest that variations of naan were being made in the Indus Valley Civilization (c. 3300–1300 BCE). The version we know today—leavened with yeast or yogurt—became popular during the Mughal era.

Cooked in a tandoor at high temperatures, naan develops a charred exterior while remaining soft inside. Its global appeal lies in its versatility, whether plain, buttered, or stuffed.

Pairing

Pairs beautifully with kebabs, dal tadka, and rich gravies.

3. Amritsari Kulcha – Ranked #26 Globally

History & Significance

Next we take off to the bustling streets of Amritsar, Punjab, where the aroma of freshly baked kulchas wafts through the air. The Amritsari kulcha, ranked 26th in the world, is a flavourful flatbread that’s a speciality of this region. Made with a mixture of all-purpose flour, yeast, and spices, kulchas are baked in a tandoor, giving them a crispy crust and a soft, fluffy interior. The kulcha dates back to the Mughal period but found its true home in Amritsar, Punjab. Traditionally stuffed with spiced mashed potatoes, onions, or paneer, this bread is baked in a tandoor, giving it a crispy yet fluffy texture.Amritsari kulcha is a festival and street food favourite, served with chole (chickpea curry) and a side of pickles or raita. Its flaky layers and explosion of flavors make it one of India’s best-loved breads.

Pairing

Best enjoyed with chole, butter, and pickled onions.

4. Roti – Ranked #27 Globally

History & Significance

Ranked 27th in the world, Roti is simple yet flavourful. Archaeological evidence suggests that ancient Indians baked flatbreads made from wheat, barley, and millet flours over 4,000 years ago and dates to the Harappan Civilization. The word “roti” is derived from the Sanskrit word “rotika,” meaning “bread.” Over time, roti spread throughout the Indian subcontinent, with different regions developing their own unique variations. In North India, roti is often made with whole wheat flour, while in South India, it’s made with rice flour. Despite its variations, roti remains a staple in Indian cuisine, often served with a variety of curries, lentils, and vegetables. In many Indian households, roti is made fresh every day, often by hand, using traditional techniques passed down through generations. Roti is nutritious, easy to digest, and a daily staple in most Indian households. It forms the foundation of a balanced meal, eaten with vegetables, lentils, and meats.

Pairing

Served with dal, sabzi, and homemade pickles.

5. Paratha – Ranked #29 Globally

History & Significance

The word paratha comes from the Sanskrit words “parat” (layers) and “atta” (flour), meaning layered bread. This bread has been a staple in North Indian and Punjabi households for centuries, gaining popularity during the Mughal period.

Made by folding dough multiple times with ghee, it develops a crispy, flaky texture. It can be eaten plain or stuffed with a variety of fillings like potatoes, paneer, cauliflower, or even spiced meats.

Pairing

Enjoy with yogurt, butter, or spicy pickles.

Some of the other top-ranked Indian breads are:.

Luchi

History & Significance

Luchi is a beloved Bengali bread that traces its roots to the royal kitchens of Bengal. It is a traditional Bengali deep-fried bread that holds a special place in the culinary heritage of Eastern India. Unlike puris, which are made with whole wheat flour (atta), luchi is crafted from refined flour (maida), giving it a distinct soft texture and white appearance. It is believed to have been a staple in the royal kitchens of Bengal, eventually making its way into everyday Bengali households. It is particularly associated with festive occasions, religious ceremonies, and grand feasts.

Luchi is an integral part of Bengali cuisine, often served during Durga Puja, weddings, and Sunday brunches. The bread is loved for its versatility, pairing exceptionally well with rich and flavorful dishes such as kosha mangsho (spicy mutton curry), scholar dal (Bengali-style chana dal), and aloo dumPairing

Best with aloo dum, cholar dal, or kosha mangsho.

Puri

History & Significance

Puri has been a part of Indian cuisine for over 2,000 years, mentioned in ancient Sanskrit texts like the Manasollasa (12th century). Unlike luchi, puri is made with whole wheat flour, making it heartier.

Deep-fried until golden brown, puris puff up beautifully and are an essential part of festivals, weddings, and temple offerings. Puri is a traditional offering in Hindu temples, particularly in Jagannath Puri (Odisha), where it is served as Mahaprasad along with dal and sabzi.

Pairing

Traditionally eaten with aloo sabzi, chana masala, or suji halwa.

Bhatura

History & Significance

Bhatura, a popular deep-fried bread, originates from the Punjab region of India and Pakistan. It is believed to have been influenced by Persian and Central Asian cuisines. Traditionally made from all-purpose flour, yogurt, oil, salt, and sugar, the dough is left to ferment before being rolled out and fried until golden brown and puffy.

Bhatura is most commonly paired with chole (spicy chickpea curry), making the well-loved dish chole bhature a staple of North Indian cuisine. This dish is popular as a street food and is often served at weddings and special occasions. Over time, variations of bhatura have emerged, including smaller versions like puri, and recipes incorporating spices such as cumin or ajwain for extra flavor

Pairing

Perfect with chole (spiced chickpeas) and raw onions.

Thepla

History & Significance

Thepla is believed to have originated in Gujarat, particularly in the Saurashtra region. The word “thepla” is derived from the Gujarati word “theplu,” which means “flatbread.” Thepla has been a staple in Gujarati cuisine for centuries, and its history dates back to ancient times when Gujarat was a major trading hub. During the medieval period, Gujarat was a major centre for trade and commerce, and merchants and travelers from all over the world would visit the state. Thepla was a staple food for these travellers, as it was easy to make, nutritious, and could be stored for several days. Over time, thepla became a popular bread throughout Gujarat, and its recipe was passed down from generation to generation.

Pairing

Perfect with a variety of vegetables, lentils, and pickles.

From the smoky naan to the crispy paratha, India’s bread-making heritage spans centuries and cultures. The fact that eight Indian breads made it to the global top rankings proves their universal appeal.

Which Indian bread is your favourite? Let us know in the comments!

March 20, 2025

Breads, India Breads, Sinduri Vuppala

The Most Popular Foods In Kolkata

Intro: Kolkata isn’t just a city, it’s a feeling. A place where time moves slowly through the mist of nostalgia, where conversations brew over clay cups of tea, and where every street corner hums with the scent of something delicious. From colonial cafes to humble street stalls, Kolkata serves up a feast of flavors rooted in tradition, yet ever-evolving. If you want to taste the true essence of the city. Dhanush Kumar, writes about the most popular foods in Kolkata that no visit, or memory should be without. Kathi Rolls Born in the heart of Kolkata at Nizam’s in the early 20th century, the Kathi roll is the city’s gift to fast food lovers. Think flaky, golden paratha wrapped around juicy skewered kebabs, onions, and a tangy sauce, rolled into a perfect handheld meal. Today, it’s everywhere, from upscale eateries to street carts in Park Street, and remains a lunchtime favorite for Gen Z college- goers and office crowds alike. Phuchka Delhi may claim the golgappa and Mumbai the pani puri, but Phuchka reigns supreme in Kolkata. Crisp semolina shells are filled with spicy mashed potatoes and dunked into tangy tamarind water with just the right amount of fire. Seek out roadside vendors near Vivekananda Park or Gariahat for a soul-satisfying bite. It’s not just food, it’s a ritual. Shorshe llish Come monsoon, and the Bengali heart beats only for Shorshe llish, hilsa fish steeped in a mustard-based gravy, served with steaming rice. The mustard lends it pungency, the hilsa, its delicate richness. No food defines the Bengali monsoon palate better. This dish isn’t fast food. It’s slow, ceremonial, and deeply roasted in heritage. Kosha Mangsho If Kolkata had a love language, it would be Kosha Mangsho. This slow-cooked mutton curry, thick with spices and emotions, is typically a Sunday

Food

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Cardamom, commonly known as elaichi, is one of the most valuable and aromatic spices used in Indian kitchens. From masala chai to rich curries and sweets, its flavour is unmatched. However, with rising prices and increasing demand, the market has seen a surge in adulterated or fake cardamom. Consuming such fakes can not only compromise flavour but also pose health risks. Hashtag Magazine tells you how to distinguish real elaichi from the counterfeit ones and what consumers and authorities can do about it. 1. Why Is Elaichi Being Faked? Cardamom is one of the most expensive spices by weight. High-quality green cardamom from regions like Kerala and Karnataka fetches premium prices. To capitalise on this, unscrupulous traders often mix inferior or dyed cardamom pods, or even entirely fake seeds, into the supply chain. Some even dye old or dried pods green to make them look fresh. 2. How to Identify Real Elaichi a) Colour and Appearance Real elaichi: Natural green, not overly shiny or unnaturally bright. The shade can range from pale green to deep forest green, depending on the region. Fake elaichi: Often unnaturally bright or uniform in colour. If pods appear unusually shiny, it may be due to artificial colouring. b) Smell Real elaichi has a strong, sweet, aromatic smell. You’ll recognise it instantly as the typical elaichi fragrance. Fake or dyed pods may lack fragrance or smell slightly chemical or artificial. c) Texture Gently press a pod. Real pods are firm but may crack slightly to reveal tiny black seeds inside. Fake pods may be unusually soft, hollow, or have empty or dried-out interiors. d) Water Test Drop a few pods into a glass of warm water. Real elaichi: The pods may sink, and the water may slowly release the natural fragrance. Fake or colored elaichi: May

Food

Jugnu Assagao: A Culinary Odyssey Illuminated by the Glow of a Firefly

In the lush landscapes of Assagao, Goa, Jugnu emerges as more than just a restaurant; it’s an immersive journey through flavours, stories, and spaces. Housed within a meticulously restored 160-year-old Portuguese villa, this destination dining spot seamlessly blends tropical nostalgia with bold Indian culinary artistry, all under the creative vision of founders Sandeepraj Salian and Vicky Bachani. The name “Jugnu,” meaning firefly, aptly symbolizes the restaurant’s ethos: a wanderer illuminating diverse culinary paths. Sandeepraj Sailan, Co-Founder, says, “Just like a firefly is a wanderer, our menu is a journey too celebrating coastal flavours from across India, the Mediterranean, and even Thai influences, all curated with care to spark curiosity and comfort in equal measure,” and it does just that! Ambience: A Tapestry of Spaces Jugnu’s design is a masterclass in creating immersive environments. The property unfolds through nine distinct dining zones, each thoughtfully curated to evoke emotion and curiosity. From the lush tropical garden and alfresco decks to the cozy indoor dining rooms and a moody dance floor, every corner tells a story. A standout feature is the striking indoor and outdoor bars, all tastefully done, combining rustic and modern aesthetics. Culinary Artistry Rooted in Tradition Under the guidance of celebrated Chef Ajay Chopra, Jugnu’s menu celebrates India’s tropical belt and its shared culinary DNA with coastal cultures worldwide. Dishes like the Khandeshi Raani Noir, a slow-cooked mutton raan with black masala from Maharashtra—and the refreshing Watermelon Somtam showcase this global yet rooted approach. The Jugnu Butter Chicken pays homage to Delhi’s legendary Pandara Road kitchens, offering a comforting yet elevated experience. During our visit, the Pan-Seared Chilli Cheese Toast Pudding, drizzled with sriracha honey and garlic, stood out for its bold flavours, though its uniqueness might not appeal to all. The Bhatti Ke Aloo, accompanied by charred eggplant moutabel,

Food

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