Puran Poli, a sweet flatbread stuffed with a lentil and jaggery filling, is a popular delicacy during Diwali.

Saffron, a prized spice known for its vibrant color and aroma, is used to impart Sheermal's signature yellow hue.

Luchi, a deep-fried flatbread made with refined flour, is a staple during Holi celebrations.

Malabar Parotta is renowned for its numerous flaky layers, achieved through a skilled layering and rolling technique.

Bhatura, a fluffy and crispy fried bread, is the perfect accompaniment to the spicy and tangy Chole.

Appam, a South Indian delicacy, is made primarily with fermented rice flour, giving it a unique spongy texture.

Gujiya, a sweet dumpling filled with a mixture of nuts and spices, is a popular treat during the festival of Holi.

Puttu, a steamed cylindrical rice cake, is a staple dish during the Onam festival in Kerala.

Laccha Paratha, also known as 'thousand-layer paratha,' is famous for its intricate layers and is often served during special occasions.

Makki di Roti, a North Indian flatbread, is made with cornmeal, giving it a distinct flavor and texture.

Poori, a deep-fried bread, is known for its crispy outer layer and fluffy interior.

Pongal, a sweet rice dish, is the namesake and traditional bread served during the Pongal festival in South India.

Thepla, a Gujarati flatbread made with whole wheat flour and spices, is often consumed during the nine-day festival of Navratri.

Baati, a traditional Rajasthani bread, is known for its round shape and is often served with dal and other accompaniments.

Makki di Roti, made with cornmeal, is the traditional accompaniment to the Punjabi dish of Sarson ka Saag, a spicy mustard greens curry.