Beef Fry with Porotta
Spicy beef fry (Kerala-style dry beef with coconut, curry leaves) served with porotta.
Flatbreads
Step into our Flatbread Sandwiches category - your passport to a culinary journey across cultures! Explore the world of sandwiches made with versatile flatbreads, such as the pocket-friendly Pita from the Middle East or the cheesy Quesadilla from Mexico. Learn how these breads, thin but packed with flavors, make for the perfect vessels for an array of fillings. Remember: whether it's enveloping a Gyro or getting toasted with cheese, flatbreads are the unsung heroes of the sandwich universe.
Bedmi Puri
Spiced urad dal-stuffed puri, served with aloo sabzi. Delhi street breakfast.
Appam
Fermented rice pancake with crispy lacy edges and soft, spongy center; bowl-shaped. Served with stew.
Appam with Stew
Appam served with vegetable or chicken stew (coconut milk-based, mildly spiced).
Appam with Egg
Appam with egg cracked into center while cooking.
Amritsari Kulcha
Amritsar's famous kulcha; stuffed with spiced mashed potato, baked in tandoor until charred spots appear. Served with chole (spiced chick...
Aloo Paratha
Aloo paratha is the workhorse of the Punjabi breakfast and the paratha most people mean: a whole-wheat shell sealed around spiced mashed potato, griddled dry, served with butter, curd, and pickle.
Aloo Paratha with Pickle
Aloo paratha with mango or mixed pickle (achar).
Aloo Paratha with Butter
Aloo paratha served with generous white butter (makhan).
Aloo Kulcha
An Amritsari aloo kulcha hides its filling inside the bread. Spiced potato is sealed into a ball of leavened dough and baked, so it sets as one blistered, butter-slicked round, not a stack.
Ajwain Paratha
Carom seeds (ajwain) mixed into dough—digestive and aromatic.
Urfa Lahmacun
The Şanlıurfa reading of lahmacun: a broad, thin, onion-seasoned isot round baked crisp, then served under a pour of ayran and rolled by hand, leaner and milder than the chili-forward southern styles.
Tavuklu Pide
Tavuklu pide is the light, mild boat on the Turkish pide board: lean fresh chicken, peppers and kaşar on a long pinched trough, baked fast so the base sets before the bird can weep its water into it.
Tavuklu Gözleme
The chicken gözleme rides a bread UNESCO heritage-listed in 2016: a hand-rolled yufka sheet sealed on a hot iron dome, the village women turning it out to order while the lean.
Tahinli Pekmezli Gözleme
Tahin and pekmez, the sesame-and-grape-molasses pairing Turks eat by the spoon at breakfast, here spread in thin yufka and dried on a saç until the two pastes melt into one warm swirl.
Sucuklu Pide
Sucuklu pide is the open Turkish boat: a pinched, rimmed flatbread baked uncovered in a wood oven so the garlicky sucuk crisps on top and renders its fat straight down into the crust.