Delicious breads from South India
When we think of South Indian food, we picture dosas sizzling on a tawa, idlis steaming in a pot, or bowls of sambar bubbling away. But if you look closer, tucked into kitchens and bakeries across the region, there’s a whole other story being told; through bread. Not the kind you find in supermarkets, but breads born of rice, wheat, coconut, and millet; breads that carry the stamp of Portuguese settlers, local farmers, and generations of home cooks. Here are ten of them, each with its own personality.
