Bangalore - During lunch, Jobi brought us to Desmond's - a restaurant that is popular with the lunch time crowd for their Kabab and Nann. We had chicken Kabab for starters, tomato soup for myself, chicken curry and spinach (green sambal) to go with the Nann.
The Indians called their bread "Roti" which at times we use this word also at home. My kids know what is Roti. Roti is the name for bread used also in Malaysia and Indonesia. The following are some of the breads I ate in Bangalore:
Nann (leavened bread with poppy seeds) - The bread dough is rolled out and then slapped on the inside of the tandoori, near the top where it cooks very quickly in the fierce heat. It is then flavored with onion or garlic.
Paratha or Prata, meanwhile, is rich, flaky, and flavored with ghee. It can be eaten together with curry or by itself. We have prata for lunch at least once a month and is readily available in every hawker center in Singapore.
Chapati is another leavened bread. It resembles flat discs and has a delightful flavor and chewy texture.
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