Paddy fields at Nagercoil.
Leather industry Tamil Nadu is the home to Dr M.S. Swaminathan, known as the "father of the Green Revolution" in India. 109 Tamil Nadu Agricultural University with its seven colleges and thirty two research stations spread over the entire state contributes to evolving new crop varieties and technologies and disseminating through various extension agencies. Among states in India, Tamil Nadu is one of the leaders in livestock, poultry and fisheries production. Tamil Nadu had the second largest number of poultry amongst all the states and accounted for 17.7 per cent of the total poultry population in India. 110 In 2003–2004, Tamil Nadu had produced 37,836 lakhs of eggs, which was the second highest in India representing 9.37 per cent of the total egg production in the country. 111 With the third longest coastline in India, Tamil Nadu represented 27.54 per cent of the total value of fish and fishery products exported by India in 2006.
The state accounts for 70 per cent of leather tanning capacity in India and 38 per cent of leather footwear and components. The exports from Tamil Nadu are valued at about US $ 762 million, which accounts for 42 per cent of Indian leather exports. Hundreds of leather and tannery industries are located around Vellore, Dindigul and Erode its nearby towns such as Ranipet, Ambur, Perundurai and Vaniyambadi. The Vellore district is the top exporter of finished leather goods in the country. That leather accounts for more than 37 per cent of the country's Export of Leather and Leather related products such as finished leathers, shoes, garments, gloves and so on. The tanning industry in India has a total installed capacity of 225 million pieces of hide and skins of which Tamil Nadu alone contributes to an inspiring 70 per cent. Leather industry occupies a pride of place in the industrial map of Tamil Nadu. Tamil Nadu enjoys a leading position with 40 per cent share in India 's export. It currently employs about 2.5 million persons Leather exports by the end of the year 2000–2001 were INR9000 crores. Central Leather Research Institute (CLRI), a CSIR research laboratory is located in Chennai, the state capital. Footwear Design & Development Institute (FDDI) -CHENNAIFDDI / Ministry of Commerce & Industry, Government of India, Mission FDDI is the first training Institute to achieve the prestigious ISO 9001 and ISO 14001 certification. The Institute believes that dedication, sincerity and hard work leads to excellence and therefore, its motto is "Dedication to Excellence." Description
FDDI, Chennai Campus is located at Irungattukottai near SIPCOT Footwear Park, 40 minutes drive from Chennai. The campus area spread over 15 acres is situated in a calm and serene surrounding with the state-of-the art Campus housing & buildings having a built-up area of more than 4 lacs sq. ft. Campus has an excellent infrastructure and modern facilities, which assists in conducting the various academic programmes. The Institute has a state-of-the-art library, computer lab, well furnished and centrally air-conditioned building, class rooms and lecture halls, latest multi-media audio-video, educational support for teaching and a fully equipped auditorium. The Campus is equipped with International Testing Laboratory.
Chennai is the biggest hub of the world leather industry. Every exporter had an office in Chennai & most of the leather & footwear industry is located in and around Chennai. Tamil Nadu accounts for 30 per cent of leather exports and about 70 per cent of leather production in the country. The large scale presence of the Tanning industry has resulted in Tamil Nadu becoming a dominant production centre in the country for leather and leather based products. In Tamil Nadu 0.5 Million people are employed in the industries dealing with leather and leather based products. With the expansion and huge investment coming up in this from the national and international reputed brands the employment opportunities in this sector is going to increase many fold. It is estimated that leather industry will require at least one million additional manpower in the next five years. The skill gaps at the level of designers, technologists and management professionals are more stark and demanding. It is where the prospective professionals can take advantage of the courses being offered by FDDI Chennai and opt for lucrative and promising career jobs.
Textiles The word roti is derived from the Sanskrit word ?????? (ro?ika), meaning "bread".4 Names in other languages are Hindi: ????; Assamese: ????; Nepali : ????; Bengali: ????; Sinhala: ????; Marathi: ????; Oriya: ????; Malayalam: ??????; Kannada: ??????; Telugu: ??????; Tamil: ??????; Urdu: ?????; Dhivehi: ????; Punjabi: ????,?????; Thai: ????. It is also known as rotli in Gujarati, maani in Sindhi and phulka in Punjabi and Saraiki.
South Asia
See also: Indian breads, Naan, Paratha, Chapati, and Makki di roti
Many different variations of flat breads are found in many cultures across the globe, from South Asia to the Americas. The traditional flat bread originating from the South Asia is commonly known as roti; pronounced "rho tee". It is normally eaten with cooked vegetables or curries as in the goat roti; it can be called a carrier for curries or cooked vegetables. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. It is similar to the tortilla in appearance. Like breads around the world, roti is a staple accompaniment to other foods, and may be spread with ghee (clarified butter). In Iran, the two variants of this bread are: khaboos5 and lavash. These two breads (the former of which is almost exactly prepared like Indian roti) are quite similar to other South Asian rotis.
Plain roti paratha
Indian thali with chapati
Tandoori roti served with other dishes in an Indian restaurant
A chef preparing rumali roti in India
In Sri Lanka, probably the most popular type of roti is pol roti (coconut roti), made of wheat flour, kurakkan flour or a mixture of both, and scraped coconut. Sometimes, chopped green chillies and onion are added to the mixture before cooking. These are usually thicker and harder than other roti types. They are usually eaten with curries, or some types of sambol or lunu miris and considered a main meal rather than a supplement.
Southeast Asia
A Thai "???????????? /r?ti? klûaj k?àj/": roti with banana and egg, drizzled with sweetened condensed milk
Kerala / Ceylon roti (porotta) served with curry
In Indonesia, Malaysia, and Somalia, the term encompasses all forms of bread, including western-style bread, as well as the traditional Punjabi breads.
In Thailand, "????" refers to the maida paratha—known in Indonesia as roti maryam, roti cane or roti konde, Malaysia as roti canai and in Singapore as roti prata—which is sometimes drizzled with condensed milk, rolled up, and eaten as a hot snack, or fried with egg as a larger dish.
West Indies
In the West Indies, roti is referred to in two ways, the roti itself and the roti used as wrap with any sort of savory stuffing. The traditional way of eating roti among Indo-Caribbeans at home is still to break the roti with their hands and to use it to sop up curry or stew.
The roti wrap is the commercialization of roti and curry as a fast-food item in the Caribbean. The wrap roti originated in southern Trinidad. It was first created in the mid-1940s by Sackina Karamath who later founded Hummingbird Roti Shop in San Fernando, Trinidad, to make it easier and faster to eat the items, as the individuals' hands would not get as dirty. In Trinidad and Tobago, various wrapped "roti" are served, including chicken, conch, beef, and vegetable. Shrimp and goat are also available. Because the roti acts as a wrap, numerous combinations can be made, but the most popular tend to be curried items.
Later, when Guyanese and Trinidadians moved to other Caribbean islands or to North American cities like Toronto, New York City, and Montreal, the wrapped roti is the version that most non-Indo-Caribbean people know as roti. It has also become popular among non-West Indians. As the popularity of the West Indian style roti grew in more recent times, some individuals and restaurants/commercial companies may now refer to a plain roti by itself as "roti shell or skin" to avoid confusion.
Roti features prominently in the diets of many West Indian countries, especially Trinidad and Tobago, Guyana and Suriname. West Indian roti are primarily made from wheat flour, baking powder, salt, and water, and cooked on a tava. Certain rotis are also made with butter. Several types of roti are made in Guyana, Trinidad, and where ever else they settled.
Trinidad and Leeward Islands
Food Description
Sada roti This is a plain roti, made of white flour. Because it is the simplest roti to make, it is the most commonly consumed roti in Trinidad. It is a popular breakfast option in Trinidad, in combination with tomato and eggplant, and other vegetable dishes.
Paratha roti A roti made with butter, usually ghee (Clarified Butter) but any butter can be used with it, the roti is put onto the tawa and butter is spread out onto it, partha eventually turns brown, and has more taste than the plain traditional roti, paratha is traditionally eaten with fried eggs and/or a cup of tea. Ghee is rubbed on both sides, then it is cooked on tawa (a round, flat metal griddle used in Indian cooking). This gives the roti a crisp outside. When it almost finished cooking, the cook begins to beat the roti while it is on the tawa, causing it to crumble. It is also called 'Buss-Up-Shut' in Trinidad.
Puri A roti where two layers are rolled out together and cooked on the tava. It is also rubbed with oil while cooking. It is called dosti roti because the word dosti means friendship in Hindi. This type of roti is eaten in Guyana with a special halva when a child is born.
Dhalpuri6 A roti with a stuffing of ground yellow split peas, cumin (geera), garlic, and pepper. The split peas are boiled until they are al dente and then ground in a mill. The cumin is toasted until black and also ground. The stuffing is pushed into the roti dough, and sealed. When rolled flat, the filling is distributed within the roti. It is cooked on the tava and rubbed with oil for ease of cooking. This is the most popular roti.
Wrap roti A popular sandwich made by folding a curry stew inside of a Dhalpuri roti skin. Curry stew normally contains potatoes and a meat of some sort like chicken, goat, beef or shrimp.
Piper roti A wrap roti that usually contains only potatoes and gravy, and scrap meat. Piper roti got its name by being a cheaper alternative to purchasing a regular roti. The term "piper" is the local slang used to describe a drug addict; most of his money is spent on drugs and the little he has remaining will purchase food.
Aloopuri A roti similar to a Dhalpuri but with aloo (potato) substituted for the dhal. The aloo is boiled, milled and spices and seasonings are added before being sealed in the dough. This aloo filling is also used when making aloo pie or aloo choka.
Fry Bake Similar to making a Sada roti. After the dough is rolled, instead of cooking it on the tava as you would with the sada roti, the rolled dough is cut into quarters and each piece is deep fried until golden. The dough usually rises in the oil so the finished product can be cut open and filled with various fillings before it's consumed. Fry Bake by definition can be considered a "puri", as compared to a "Dhal puri" which in reality is a type of roti.
Bake Made with butter, coconut milk and grated coconut meat. Sometimes referred to as "Creole Bake". The finished dough is placed in a round cake pan and baked until done.
Guyanese roti, clapped and ready to be eaten.
Depending on where Indians settled in Guyana, foods can be different. In some parts of Guyana, Dosti Roti is made. Indo-Guyanese food as a whole can be different from their Trinidadian brothers, including the names of many items.
A small amount of fat is placed in each piece of dough before it is rolled out to make the roti softer. Usually vegetable oil is used, but butter, or margarine can also be used. Ghee is not used in everyday Guyanese cooking, and is only used by the Hindus on religious occasions. The Roti is usually clapped by hand or beaten a bit, hot off the tava, so it softens but does not break.
A good roti in Guyana is one that is very soft, with layers (almost like pastry layers if possible), which remains whole. An individual would be ridiculed if the roti breaks apart.
The type of roti one gets is determined by what is placed in the dough before it is rolled out. Various types include Dhalpuri, aloo (potato) roti, and even sugar(to keep the kids busy, while the mother finishes cooking).
Among the Indo-Guyanese, a rolled out thin flat dough like a roti that is deep fried in ghee is called a puri, and is only made for Hindu religious gatherings. Therefore a Dalpuri is not really a puri, as a puri and a roti are two different things.
Another item prepared like roti is bake or bakes or floats. A Guyanese or Trinidadian fry bake seems to be more similar to an Indian puri. Bake is made with butter or margarine and has a different ratio of flour to fat. It is made much quicker than roti and is usually made in the mornings. Dough is rolled out and cut into shapes or rolled into small rounds. Guyanese bakes or floats are fried, but bakes from other parts of the West Indies can be baked in an oven. Bake are usually paired with a quick fryup for breakfast or dinner, stewed saltfish, or eggs (western style — onions, tomatoes, green peppers). Bakes are also made in other parts of the West Indies including Trinidad, Barbados and St. Vincent.
In Suriname roti refers mainly to roti dahlpuri or roti aloopuri. It is most often eaten with chicken curry. Roti can also refer to a dish of stuffed and spiced roti wraps. It is custom to eat this dish by hand. Due to mass emigration of Surinam Hindustani in the 1970s, roti became a popular take-out dish in the Netherlands. It usually includes chicken curry, potatoes, a boiled egg and various vegetables, most notably the kousenband or yardlong bean. Another variation includes shrimp and aubergine. The meat with gravy, potatoes, egg and yardlong beans are served side by side on a plate, with the aloopura folded in fours on top. One then has the option to spice the dish with a very hot sambol made of Madame Jeanette peppers.
Other dishes
A roti wrap with cream cheese and smoked chicken.
2 rolls of lamb roti roll
Roti, pronounced "Rooti" in Cape Town, is also a staple food source amongst many of the Indian, Asian and Cape coloured communities living in South Africa and is either eaten as a flat bread or a wrap with locally made curries.
See also
Portal icon Food portal
Bhatura
Chapati
Kottu Roti
Kulcha
Luchi
Naan
Paratha
Puri
Roti canai
Roti (film)
Wrap roti
Textile mills and engineering industries are present around the city of Coimbatore. It is home to textile, automotive spare parts and motor pump manufacturing units. Cities of Tirupur and Erode are the country's largest exporters of knitwear. 112 They are well known for textile manufacturing industries and exports to such extent that the districts of Coimbatore, Tirupur, Karur, Erode, Namakkal and Salem. Coimbatore is known by whom? as the "Manchester of South India" for its cotton production. The region around Coimbatore, Tirupur, Karur and Erode is referred to by whom? as the "Textile Valley of India" with the export from the Tirupur INR 50,000 million ($1,000 million) and Karur generates around INR 35,500 million ($750 million) a year in foreign exchange. 56 per cent of India's total knitwear exports come from Tirupur and Karur make above 60 per cent of India's home textiles. Gobichettipalayam, Pollachi, Theni and Vedasandur are known for its cotton spinning mills. Rajapalayam is famous for its cotton market. Gobichettipalayam is a prominent producer of white silk with the country's first automated silk reeling unit present here. Kanchipuram and Arani are world famous for their pure zari silk sarees and handloom silk weaving industries. Aruppukottai, Salem, and Sathyamangalam are also famous for art-silk sarees. Andipatti, Tiruchengodu, Paramakudi, Kurinjipadi, Chennimalai are major handloom centres. Negamam, Cinnalapatti, Woraiyur, Pochampalli are famous for its soft cotton saree weavings. Madurai is well known by whom? for its Chungidi cotton saree. Bhavani is famous for carpet.
Automobiles
Leather industry Tamil Nadu is the home to Dr M.S. Swaminathan, known as the "father of the Green Revolution" in India. 109 Tamil Nadu Agricultural University with its seven colleges and thirty two research stations spread over the entire state contributes to evolving new crop varieties and technologies and disseminating through various extension agencies. Among states in India, Tamil Nadu is one of the leaders in livestock, poultry and fisheries production. Tamil Nadu had the second largest number of poultry amongst all the states and accounted for 17.7 per cent of the total poultry population in India. 110 In 2003–2004, Tamil Nadu had produced 37,836 lakhs of eggs, which was the second highest in India representing 9.37 per cent of the total egg production in the country. 111 With the third longest coastline in India, Tamil Nadu represented 27.54 per cent of the total value of fish and fishery products exported by India in 2006.
The state accounts for 70 per cent of leather tanning capacity in India and 38 per cent of leather footwear and components. The exports from Tamil Nadu are valued at about US $ 762 million, which accounts for 42 per cent of Indian leather exports. Hundreds of leather and tannery industries are located around Vellore, Dindigul and Erode its nearby towns such as Ranipet, Ambur, Perundurai and Vaniyambadi. The Vellore district is the top exporter of finished leather goods in the country. That leather accounts for more than 37 per cent of the country's Export of Leather and Leather related products such as finished leathers, shoes, garments, gloves and so on. The tanning industry in India has a total installed capacity of 225 million pieces of hide and skins of which Tamil Nadu alone contributes to an inspiring 70 per cent. Leather industry occupies a pride of place in the industrial map of Tamil Nadu. Tamil Nadu enjoys a leading position with 40 per cent share in India 's export. It currently employs about 2.5 million persons Leather exports by the end of the year 2000–2001 were INR9000 crores. Central Leather Research Institute (CLRI), a CSIR research laboratory is located in Chennai, the state capital. Footwear Design & Development Institute (FDDI) -CHENNAIFDDI / Ministry of Commerce & Industry, Government of India, Mission FDDI is the first training Institute to achieve the prestigious ISO 9001 and ISO 14001 certification. The Institute believes that dedication, sincerity and hard work leads to excellence and therefore, its motto is "Dedication to Excellence." Description
FDDI, Chennai Campus is located at Irungattukottai near SIPCOT Footwear Park, 40 minutes drive from Chennai. The campus area spread over 15 acres is situated in a calm and serene surrounding with the state-of-the art Campus housing & buildings having a built-up area of more than 4 lacs sq. ft. Campus has an excellent infrastructure and modern facilities, which assists in conducting the various academic programmes. The Institute has a state-of-the-art library, computer lab, well furnished and centrally air-conditioned building, class rooms and lecture halls, latest multi-media audio-video, educational support for teaching and a fully equipped auditorium. The Campus is equipped with International Testing Laboratory.
Chennai is the biggest hub of the world leather industry. Every exporter had an office in Chennai & most of the leather & footwear industry is located in and around Chennai. Tamil Nadu accounts for 30 per cent of leather exports and about 70 per cent of leather production in the country. The large scale presence of the Tanning industry has resulted in Tamil Nadu becoming a dominant production centre in the country for leather and leather based products. In Tamil Nadu 0.5 Million people are employed in the industries dealing with leather and leather based products. With the expansion and huge investment coming up in this from the national and international reputed brands the employment opportunities in this sector is going to increase many fold. It is estimated that leather industry will require at least one million additional manpower in the next five years. The skill gaps at the level of designers, technologists and management professionals are more stark and demanding. It is where the prospective professionals can take advantage of the courses being offered by FDDI Chennai and opt for lucrative and promising career jobs.
Textiles The word roti is derived from the Sanskrit word ?????? (ro?ika), meaning "bread".4 Names in other languages are Hindi: ????; Assamese: ????; Nepali : ????; Bengali: ????; Sinhala: ????; Marathi: ????; Oriya: ????; Malayalam: ??????; Kannada: ??????; Telugu: ??????; Tamil: ??????; Urdu: ?????; Dhivehi: ????; Punjabi: ????,?????; Thai: ????. It is also known as rotli in Gujarati, maani in Sindhi and phulka in Punjabi and Saraiki.
South Asia
See also: Indian breads, Naan, Paratha, Chapati, and Makki di roti
Many different variations of flat breads are found in many cultures across the globe, from South Asia to the Americas. The traditional flat bread originating from the South Asia is commonly known as roti; pronounced "rho tee". It is normally eaten with cooked vegetables or curries as in the goat roti; it can be called a carrier for curries or cooked vegetables. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. It is similar to the tortilla in appearance. Like breads around the world, roti is a staple accompaniment to other foods, and may be spread with ghee (clarified butter). In Iran, the two variants of this bread are: khaboos5 and lavash. These two breads (the former of which is almost exactly prepared like Indian roti) are quite similar to other South Asian rotis.
Plain roti paratha
Indian thali with chapati
Tandoori roti served with other dishes in an Indian restaurant
A chef preparing rumali roti in India
In Sri Lanka, probably the most popular type of roti is pol roti (coconut roti), made of wheat flour, kurakkan flour or a mixture of both, and scraped coconut. Sometimes, chopped green chillies and onion are added to the mixture before cooking. These are usually thicker and harder than other roti types. They are usually eaten with curries, or some types of sambol or lunu miris and considered a main meal rather than a supplement.
Southeast Asia
A Thai "???????????? /r?ti? klûaj k?àj/": roti with banana and egg, drizzled with sweetened condensed milk
Kerala / Ceylon roti (porotta) served with curry
In Indonesia, Malaysia, and Somalia, the term encompasses all forms of bread, including western-style bread, as well as the traditional Punjabi breads.
In Thailand, "????" refers to the maida paratha—known in Indonesia as roti maryam, roti cane or roti konde, Malaysia as roti canai and in Singapore as roti prata—which is sometimes drizzled with condensed milk, rolled up, and eaten as a hot snack, or fried with egg as a larger dish.
West Indies
In the West Indies, roti is referred to in two ways, the roti itself and the roti used as wrap with any sort of savory stuffing. The traditional way of eating roti among Indo-Caribbeans at home is still to break the roti with their hands and to use it to sop up curry or stew.
The roti wrap is the commercialization of roti and curry as a fast-food item in the Caribbean. The wrap roti originated in southern Trinidad. It was first created in the mid-1940s by Sackina Karamath who later founded Hummingbird Roti Shop in San Fernando, Trinidad, to make it easier and faster to eat the items, as the individuals' hands would not get as dirty. In Trinidad and Tobago, various wrapped "roti" are served, including chicken, conch, beef, and vegetable. Shrimp and goat are also available. Because the roti acts as a wrap, numerous combinations can be made, but the most popular tend to be curried items.
Later, when Guyanese and Trinidadians moved to other Caribbean islands or to North American cities like Toronto, New York City, and Montreal, the wrapped roti is the version that most non-Indo-Caribbean people know as roti. It has also become popular among non-West Indians. As the popularity of the West Indian style roti grew in more recent times, some individuals and restaurants/commercial companies may now refer to a plain roti by itself as "roti shell or skin" to avoid confusion.
Roti features prominently in the diets of many West Indian countries, especially Trinidad and Tobago, Guyana and Suriname. West Indian roti are primarily made from wheat flour, baking powder, salt, and water, and cooked on a tava. Certain rotis are also made with butter. Several types of roti are made in Guyana, Trinidad, and where ever else they settled.
Trinidad and Leeward Islands
Food Description
Sada roti This is a plain roti, made of white flour. Because it is the simplest roti to make, it is the most commonly consumed roti in Trinidad. It is a popular breakfast option in Trinidad, in combination with tomato and eggplant, and other vegetable dishes.
Paratha roti A roti made with butter, usually ghee (Clarified Butter) but any butter can be used with it, the roti is put onto the tawa and butter is spread out onto it, partha eventually turns brown, and has more taste than the plain traditional roti, paratha is traditionally eaten with fried eggs and/or a cup of tea. Ghee is rubbed on both sides, then it is cooked on tawa (a round, flat metal griddle used in Indian cooking). This gives the roti a crisp outside. When it almost finished cooking, the cook begins to beat the roti while it is on the tawa, causing it to crumble. It is also called 'Buss-Up-Shut' in Trinidad.
Puri A roti where two layers are rolled out together and cooked on the tava. It is also rubbed with oil while cooking. It is called dosti roti because the word dosti means friendship in Hindi. This type of roti is eaten in Guyana with a special halva when a child is born.
Dhalpuri6 A roti with a stuffing of ground yellow split peas, cumin (geera), garlic, and pepper. The split peas are boiled until they are al dente and then ground in a mill. The cumin is toasted until black and also ground. The stuffing is pushed into the roti dough, and sealed. When rolled flat, the filling is distributed within the roti. It is cooked on the tava and rubbed with oil for ease of cooking. This is the most popular roti.
Wrap roti A popular sandwich made by folding a curry stew inside of a Dhalpuri roti skin. Curry stew normally contains potatoes and a meat of some sort like chicken, goat, beef or shrimp.
Piper roti A wrap roti that usually contains only potatoes and gravy, and scrap meat. Piper roti got its name by being a cheaper alternative to purchasing a regular roti. The term "piper" is the local slang used to describe a drug addict; most of his money is spent on drugs and the little he has remaining will purchase food.
Aloopuri A roti similar to a Dhalpuri but with aloo (potato) substituted for the dhal. The aloo is boiled, milled and spices and seasonings are added before being sealed in the dough. This aloo filling is also used when making aloo pie or aloo choka.
Fry Bake Similar to making a Sada roti. After the dough is rolled, instead of cooking it on the tava as you would with the sada roti, the rolled dough is cut into quarters and each piece is deep fried until golden. The dough usually rises in the oil so the finished product can be cut open and filled with various fillings before it's consumed. Fry Bake by definition can be considered a "puri", as compared to a "Dhal puri" which in reality is a type of roti.
Bake Made with butter, coconut milk and grated coconut meat. Sometimes referred to as "Creole Bake". The finished dough is placed in a round cake pan and baked until done.
Guyanese roti, clapped and ready to be eaten.
Depending on where Indians settled in Guyana, foods can be different. In some parts of Guyana, Dosti Roti is made. Indo-Guyanese food as a whole can be different from their Trinidadian brothers, including the names of many items.
A small amount of fat is placed in each piece of dough before it is rolled out to make the roti softer. Usually vegetable oil is used, but butter, or margarine can also be used. Ghee is not used in everyday Guyanese cooking, and is only used by the Hindus on religious occasions. The Roti is usually clapped by hand or beaten a bit, hot off the tava, so it softens but does not break.
A good roti in Guyana is one that is very soft, with layers (almost like pastry layers if possible), which remains whole. An individual would be ridiculed if the roti breaks apart.
The type of roti one gets is determined by what is placed in the dough before it is rolled out. Various types include Dhalpuri, aloo (potato) roti, and even sugar(to keep the kids busy, while the mother finishes cooking).
Among the Indo-Guyanese, a rolled out thin flat dough like a roti that is deep fried in ghee is called a puri, and is only made for Hindu religious gatherings. Therefore a Dalpuri is not really a puri, as a puri and a roti are two different things.
Another item prepared like roti is bake or bakes or floats. A Guyanese or Trinidadian fry bake seems to be more similar to an Indian puri. Bake is made with butter or margarine and has a different ratio of flour to fat. It is made much quicker than roti and is usually made in the mornings. Dough is rolled out and cut into shapes or rolled into small rounds. Guyanese bakes or floats are fried, but bakes from other parts of the West Indies can be baked in an oven. Bake are usually paired with a quick fryup for breakfast or dinner, stewed saltfish, or eggs (western style — onions, tomatoes, green peppers). Bakes are also made in other parts of the West Indies including Trinidad, Barbados and St. Vincent.
In Suriname roti refers mainly to roti dahlpuri or roti aloopuri. It is most often eaten with chicken curry. Roti can also refer to a dish of stuffed and spiced roti wraps. It is custom to eat this dish by hand. Due to mass emigration of Surinam Hindustani in the 1970s, roti became a popular take-out dish in the Netherlands. It usually includes chicken curry, potatoes, a boiled egg and various vegetables, most notably the kousenband or yardlong bean. Another variation includes shrimp and aubergine. The meat with gravy, potatoes, egg and yardlong beans are served side by side on a plate, with the aloopura folded in fours on top. One then has the option to spice the dish with a very hot sambol made of Madame Jeanette peppers.
Other dishes
A roti wrap with cream cheese and smoked chicken.
2 rolls of lamb roti roll
Roti, pronounced "Rooti" in Cape Town, is also a staple food source amongst many of the Indian, Asian and Cape coloured communities living in South Africa and is either eaten as a flat bread or a wrap with locally made curries.
See also
Portal icon Food portal
Bhatura
Chapati
Kottu Roti
Kulcha
Luchi
Naan
Paratha
Puri
Roti canai
Roti (film)
Wrap roti
Automobiles
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