A new Times of India feature explores South India's diverse breads—crisp, lacy, soft, layered, and flame‑charred—showing they go beyond the familiar naan.
The Times of India has published a feature that spotlights South Indian breads, positioning them as compelling alternatives to the widely known naan.
The article notes that some of these breads are crisp and lacy, others are soft and layered, and a few are cooked directly over an open flame to develop a smoky, charred edge, underscoring the region’s culinary variety.
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Highlighting South Indian breads draws attention to the region’s rich culinary heritage, encouraging readers to explore flavors beyond naan and potentially influencing home cooking and restaurant menus across India.
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