Puffed fried breads for festivals.
Serve & eat
With aloo sabzi.
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Puffed fried breads for festivals.
With aloo sabzi.
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India's hot climate makes whisky mature much faster than in Scotland, so young Indian malts taste rich and rounded. Indian single malts now win international awards.
Most whisky sold in India is distilled from molasses and blended with a little malt whisky. In Europe it would legally be called a spirit drink rather than whisky.
Brandy is the best-selling spirit category in South India. Most is molasses-based with added grape spirit and flavouring.
India is one of the world's largest rum markets. Indian dark rums are sweet, vanilla-led and often aged several years; rum with hot water is a classic hill-station winter drink.
A fast-growing category, many made in Goa, using botanicals like Darjeeling tea, Goan cashew, tulsi, kokum and mango.
Goa's heritage spirit with a GI tag. Cashew feni is distilled from the fermented juice of the cashew apple and has a strong, fruity, funky aroma. Urrak is its lighter first distillate.
Soft, chewy flatbread slapped on the inside of a tandoor.
Unleavened daily flatbread cooked on a tawa and puffed over flame (phulka).
Pan-fried in ghee, plain (layered) or stuffed (aloo, gobi, sattu).
Long fragrant grains that lengthen when cooked; GI tagged.
French bread whose craft is UNESCO heritage (2022).
Bread risen by wild yeast and bacteria.