Indian food for the unitiated can be intimidating. The menu is full of unfamilar words and even the categories can be alien. But it's too delicious a cuisine to just avoid. Let's break it down.
Today, we tackle the different types of breads.
Chapati (pictured)
Somewhat similar to a tortilla, a chapati is round and flat. It's texture is similar to a tortilla as well and is usually made of whole wheat flour. It's perfect for tearing into pieces and picking up some veggie or potato dishes.
Naan
You'll find naan at most Indian restaurants. It's somewhat like a pita, but fluffier and sometimes greasier. They come in different flavors like garlic or herbs. Naan really soaks up curry and soups. It is sometimes topped with butter, so be sure to ask.
Puri (also spelled poori)
Puri is deep fried, puffy goodness. It can be an appetizer, dipped into sauces. Goes well with main dishes as well, but go easy on it. Probably the greasiest/fattiest Indian bread around.
Idli
These bad boys are small cake-like breads made of rice and lentils. They are too dry to eat alone. Chutneys and sauces are needed. Mostly this is a snack or appetizer. You'll likely see the white version, but there are other kinds with herbs and spices that make it look more golden.
Papadum
Super thin, crispy and tasty. It often has a roasted flavor. Papadum is sometimes loaded with spices that make it quite flavorful as well. Great for dipping and as a snack.
Uttapam
At first glance, you'll think pizza and while it does have toppings like a pizza, it's not as crispy. It's more like a savory pancake made of rice and lentils. Great with tomatoes and chilies on top.
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