Roti is a staple flatbread in North India, made with whole wheat flour and cooked on a tawa (griddle).

Naan is typically made with maida (refined wheat flour), which gives it a soft and chewy texture.

Aloo Paratha is a popular stuffed paratha made with mashed potatoes, spices, and herbs.

Kulcha is traditionally cooked in a tandoor (clay oven), which gives it a unique smoky flavor and texture.

Appam is a type of fermented rice pancake popular in South India, often served with stews or curries.

Dosa is made with a batter of rice flour and lentil flour, fermented and cooked on a hot griddle.

Idli is a steamed rice cake made with a batter of rice and lentil flour, often served with sambar and chutney.

Sambar is a lentil-based stew, often served with idli, dosa, and other South Indian dishes.

Bhakri is a type of flatbread made with jowar (sorghum) flour, popular in Maharashtra and other parts of India.

Thepla is made with a dough of wheat flour, spices, and herbs, often rolled and cooked on a tawa (griddle).

Dhokla is a type of steamed bread made with a batter of rice and lentil flour, often served with chutney and yogurt.

Khandvi is made by rolling a batter of gram flour, yogurt, and spices into thin rolls, then steaming them.

Rasgulla is a type of sweet dumpling made with chhena (cottage cheese), semolina, and sugar syrup.

Sandesh is made with chhena (cottage cheese), sugar, and flavorings, often shaped into various forms and served as a dessert.

Puri is a type of deep-fried flatbread made with whole wheat flour, often served with curries or vegetables.