What to Eat in Delhi
Naan roti chapati
Naan is a soft leavened flatbread made of white flour thats traditionally cooked in a tandoor or clay oven; its generally offered either plain buttered or stuffed with say garlic aloo (potato) or minced mutton (which is then called keema or qeema naan). Roti and chapati are both unleavened wheatflour breads rolled out much thinner than naan and cooked on a tawa or flat griddle; the breads are so similar as to be interchangeable in name (technically chapati is a type of roti) and so popular that the average Indian will have some at every meal. Roti however has quite a few varieties including the pillowy tandoori roti cooked in the tandoor and the roomali roti which is rolled out extra thin and often acts as the wrap in kebab rolls. Sheermaal is yet another bread youre likely to encounter particularly in MuslimMughlai restaurants; a sweet variety of naan made with saffron it hails from Lucknow in nearby Uttar Pradesh.