3858_Indian Garden Restaurant Food in Yardley, PA

Lovely ambiance, Excellent service, Exceptional Food.

 

To eat at an Indian Restaurant and not to have at least four of their various breads is close to a gustatory sacrilege! Here are some of the breads that *may* be available:

 

Indian breads

 

Luchi is a deep fried flatbread

 

Parotta is a layered flatbread

 

A stack of pathiri – pancakes prepared with rice flour

 

Pesarattu is prepared with batter of green gram (moong dal)

 

Appam – a type of South Indian pancake made with fermented rice batter and coconut milk

 

Baati – hard, unleavened bread cooked in the desert areas of Rajasthan, and in Uttar Pradesh and Madhya Pradesh

 

Bhakri – round flat unleavened bread often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwa, Goa, and northern Karnataka.

 

Bhatoora – fluffy deep-fried leavened bread from North India

Chapati – unleavened flatbread (also known as roti) from India, Nepal, Bangladesh and Pakistan.[2] It is a common staple food in South Asia

Cheela – see Pesarattu

 

Chikkolee – spicy wheat dish common in southern Andhra Pradesh and parts of Maharastra.

 

Chili parotha – essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder

 

Dhebra – made with pearl millet (bajra) flour, often flavoured with fenugreek leaf (methi)

 

Dosa – a fermented crêpe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala.

 

Benne dose — type of dosa which traces its origin from the city of Davangere in Karnataka

 

Rava dosa – crêpe of South India

 

Neer dosa – crêpe prepared from rice batter. It is light type of dosa.

 

Idli – rice and fermented black lentil batter that is steamed

 

Kachori – unleavened deep-fried bread with lentils filling

 

Khakhra – thin crackers made from mat bean, wheat flour and oil

 

Kulcha – leavened bread eaten in India and Pakistan, made from maida flour (wheat flour)

 

Luchi – deep-fried flatbread

 

Naan – an oven-baked leavened flatbread

 

Papadum – thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat

 

Paratha – flatbread that originated in the Indian subcontinent

Aloo paratha

Gobhi paratha

 

Parotta – layered flat bread of Kerala[3] and some parts of Southern India, notably in Tamil Nadu made from maida flour

 

Pashti – flatbread prepared with rice flour and pan fried in ghee

 

Pathiri – pancake made of rice flour

 

Pesaha Appam – unleavened Passover bread made by the Saint Thomas Christians (also known as Syrian Christians or Nasrani) of Kerala, India to be served on Passover night.[4]

 

Pesarattu – crepe-like bread that is similar to dosa

 

Phulka – see chapati

Pitha – a type of cake, dim sum or bread common in Bangladesh and India,

 

Manda Pitha – steamed Pitha

 

Puran Poli – traditional type of sweet flatbread

 

Puri – unleavened deep-fried bread

 

Roti – flat bread originating from South Asia

Akki rotti

Jolada rotti

Makki di roti

Ragi rotti

Rumali Roti

 

Sheermal – saffron-flavored flatbread

 

Taftan – a leavened bread from Uttar Pradesh

 

Tandoor bread – baked in a clay oven called a tandoor

 

Thalipeeth – savoury multi-grain pancake popular in Western India

 

Uttapam – dosa-like dish made by cooking ingredients in a batter

 

((Sanna))- Spongy rice cake available at Coastal Karnataka and Goa, made from fermented or unfermented Rice batter with or without sweetners

 

((Kori Rotti))-A crisp dry wafers (about 1mm thick) made from boiled rice and served along with spicy Chicken curry. Usually available in A4 size packs and very popular bread in Coastal Karnataka.

 

Thanks Wikipedia

Done