Roti and Rice

The accessibility and versatility of roti and rice make them some of the biggest food heroes in an Indian cook’s playbook. They’re the basics, yet their simplicity can often make the techniques involved feel daunting. They need not be. Rice is thought to have been cultivated in the Indian subcontinent since as early as 5000 bc. Plain, boiled rice is a mainstay of the Indian kitchen since it goes with just about everything. Biryani and pulao are more likely to be reserved for special occasions, but these days, anything goes and shortcuts are forever welcome. A weekend biryani can be quite the treat, when time permits! In a similar way, chapati is seen to be the chief of everyday breads, whilst the more indulgent naans, parathas and fried breads are eaten less often. Dosa, pav, rice, roti and breads made from other grains, like millet, cornmeal and sorghum, are also treasured elements of everyday family meals, depending on their background. In the case of our Gujarati home, 80 per cent of the time, dinner was shaak and rotli (curry and chapati) or daal bhaat (daal and rice). On special occasions it was all four (daal, bhaat, shaak, rotli). It could be banquet-worthy or simplified for everyday eating. The point is that every dish has its place on the table. In the absence of cutlery, breads serve as effective utensils for scooping up curries, daals and pickles in the Indian home. For the more dextrous, compressing rice between the fingers to create a spoon-like indentation in the scoop is the greatest way to enjoy a meal.