Decolonising Food: the 7th Sense is Naan-Sense!!

The first time I traveled outside India, I heard the word "curry" being used to describe Indian gravy based Salan/Sabzi, and instantly I felt sad because the word took away the charm and charisma that Indian food carries. Since then, I have been discussing this word with my students and friends, educating and introducing them to the variety that Indian cuisine has to offer.

So what is Curry? It is a plant that can be a shrub or develop into a full-grown tree. The leaves of this tree have been used in Indian cooking since the 1st CE, approximately 2000 years ago. It has fantastic medicinal and healing properties. No tampering in Indian cuisine is complete without the humble Curry leaves. 

And the second term that threw me off compeltely was Naan - although not as estranged as curry, Naan doesnt encompass the goodness and variety of various flatbreads that India has. There will be another post dedciated to "Curries" but this one is to turn on our Naan-Sense!

Let us start by sharing what I cook so that I do not generalize it to everyone across the country. Speaking of generalisations, "Naan Bread" is my favourite because "NAAN" is a persian word meaning bread so when youy call it Naan Bread instead of just Naan, you are basically calling it Bread Bread! 

In Indian culture, food is considered to be nurturing, and healing. Labeling foods like different flatbreads as "carbs" is not only false but also unfair becuase these are made with whole grains, mixed grains, are fortified, have important amino acids that turn the rest of the meal into whole protein, leads to lower glycemin index, is fiber rich AND hence, it is not just carbs unless you reat a plain naan by itself.

These are different kinds of flatbreads that I cook on a day to day basis for a complete meal. 

1. Thepla: Prepared with wheat flour, spices, fenugreek and seasme seeds. Served with either yogurt or chai, aachar (pickles) for breakfast or with dry potato (other vegetables taste good too) salan and yogurt for other meals. A version of thepla, rolled cut up in pieces and cooked in sweet daal is called daal dhokli in Gujarat - usually served for dinner. 

2. Rotlo (plural Rotla): prepared with bajri or Jowar or even ragi (types of millet) it is naturally gluten free and usually served with spicy gravy based salan or daal (lentils)

3. Paratha: Prepared with wheat flour, salt and rolled into layers. It can be served with all kinds of vegetables, meat, or jsut with freshly churned butter or aachar (pickles) and chai. 

4. Phulka (Thicker verion is called Chappati or Roti): A staple on north Indian meals, made with wheat flour. This is a must in our day to day meals and served with anything - literally!

5. Puri: Small, round, fried, soft - made with wheat flour, turmeric and salt. Usually eaten during festivities, puris are served with thick gravy, less sauce based veggies, a side of sweet like aam ras (mango pulp) or shrikhand (strained sweet flavoured yogurt)

6. Puran Poli: Roti dough stuffed with sweet filling of yellow lentils usually served with a side of non-gravy based veggies and spicy daal (lentils)

7. Bhature: Bigger version of puri made with maida/ bread flour and baking powder/ yogurt. Usually eaten with cholley (chickpeas)

8. Naan: Although not a staple. It is made on special occasions. Usually prepared with maida/bread flour, yeast/baking powder/yogurt. Served with any gravy based salan.

9. Stuffed Paratha: The good old Paratha stuffed with potatoes, onions, spices, peas - basically anything yummy. Served with a side of yogurt and green chutney. 

10. Bhakhari (AKA Bahkri/ Bhakhri)： A thick, crusty flatbread made with wheat flour, salt, carom seeds and served with lots of ghee. I also use this as a base for healthier version of pan-pizza. 

11. Dosa: This one is Masala Dosa with a stuffing of Potatoes Inside. It is made by fermenting rice and lentils which are soaked and ground into a batter. Served with Sambar (lentils) and coconut/coriander/tomato chutneys. It is naturally gluten free. 

And this isn't a comprehensive list of different flatbreads in Indian households. So Naan is not something served everyday or in every meal or even very often in Indian staple meals.