Indian cuisine is a vibrant tapestry of flavors, and its breads are the essential threads that hold it together. More than just a staple, each regional bread tells a unique story of tradition, culture, and culinary artistry. From the tandoor-baked naans of the North to the fermented delights of the West, the diversity is astounding. In a delightful treat for food enthusiasts, celebrated chef Sanjeev Kapoor has curated and shared recipes for 16 iconic Indian breads that every home cook should attempt at least once.
A Culinary Journey Through India's Bread Basket
The collection, shared on December 23, 2025, is a comprehensive guide that spans the length and breadth of the country. It moves beyond the commonly known roti and naan, introducing food lovers to lesser-known but equally delicious varieties. Chef Kapoor's recipes are designed to be accessible, breaking down the process into simple steps for the home kitchen. This initiative highlights how Indian breads are not mere accompaniments but stars in their own right, each with a distinct texture, cooking method, and history.
Detailed Recipes for Global Kitchens
The list is a treasure trove for anyone looking to expand their culinary repertoire. It begins with the rich, saffron-infused Sheermal, a slightly sweet bread from Awadhi cuisine, perfect with kebabs. The recipe calls for refined flour, milk, saffron, and kewra water, baked to perfection in an oven.
Next is the flaky, layered Malabari Paratha from Kerala, a combination of whole wheat and refined flour, best enjoyed with a spicy Malabari curry. The recipe for the paper-thin Roomali Roti demonstrates a unique cooking technique on an inverted kadai.
Other highlights include the leavened Khameeri Roti, made with yeast and fennel powder; the soft, pillowy Pav essential for Mumbai's street food; and the quintessential Bhature, deep-fried to golden perfection to pair with chole. The list also features regional specialties like Sindhi Koki (a thick, spiced roti), Maharashtrian Jowar Bhakri, and Punjabi Makki Di Roti.
From Tandoori Roti to Puri: A Complete Guide
Chef Kapoor ensures no stone is left unturned. The compilation includes:
- Tandoori Roti: The classic clay oven bread adapted for a home tawa.
- Missi Roti: A flavorful Rajasthani bread made with gram flour and spices.
- Thepla: The Gujarati travel-friendly flatbread with fenugreek.
- Kulcha: A leavened Amritsari bread, often stuffed.
- Puri: The deep-fried, puffy bread served on festive occasions.
- Khooba Roti: A Rajasthani bread with a distinctive pinched pattern.
- Taftan: A saffron-flavored, leavened bread from Persian influences.
Each recipe provides a clear list of ingredients and a step-by-step method, often recommending ideal pairings like sarson da saag with Makki Di Roti or kebabs with Roomali Roti.
Preserving Heritage One Recipe at a Time
By sharing these detailed recipes, Sanjeev Kapoor does more than just offer cooking instructions. He plays a crucial role in preserving and promoting India's intangible culinary heritage. These breads represent generations of wisdom, regional climate adaptations, and local ingredient usage. Trying these recipes at home is an immersive way to connect with India's diverse cultures. It encourages experimentation and appreciation for the craftsmanship behind everyday food. This collection serves as both an educational resource and an invitation to celebrate the incredible variety that defines Indian cuisine, making it a must-save guide for any cooking enthusiast.
