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The earliest mention of naan in the region comes from the memoirs of Indo-Persian Sufi poet Amir Khusrau living in India during the 1300s AD. Khusrau mentions two kinds of naan eaten by Muslim nobles; Naan-e-Tunuk and Naan-e-Tanuri. Naan-e-Tunuk was a light or thin bread, while Naan-e-Tanuri was a heavy bread and was baked in the tandoor. [9]
Saag also spelled sag or saga, is a Indian Cuisine leafy vegetable dish eaten with bread, such as roti or naan, [1] [2] or in some regions with rice.Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.
Roghni Naan – When preparing the dough, flour is mixed with desi ghee and milk. The dough is garnished with sesame seeds before baking the naan. Aloo paratha – The dough of bread is filled with mashed potaoes. The potatoes can include different kind of spices. Bajre ki roti – This bread is made of pearl millet flour. It can be made as ...
Naan – oven-baked leavened flatbread Keema naan – naan stuffed with minced meat; Butter naan - naan topped with nigella seeds and greased with butter [6] Papadum – thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat
The roti is a traditional flatbread from the Indian subcontinent. [11] It is normally eaten with cooked vegetables or curries; it can be used as a carrier for them. [12] It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. [13]
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Indian food is also heavily influenced by religious and cultural choices. Some Indian dishes are common in more than one region of India, with many vegetarian and vegan dishes. Some ingredients commonly found in Indian dishes include: rice , wheat , ginger , garlic , green chillies and spices .
Naan is a versatile bread and is eaten with almost anything. For instance, 'saada naan' or 'plain naan' is often served with Siri-Payay (cow's head and trotters) or Nihari (slow cooked beef stew) for breakfast in many parts of the country. Paratha – A flat, layered bread made with ghee or cooking oil and generally cooked on a 'tava'. However ...