No. 05

— the everyday bread —

The bread every Indian table starts with. Whole-wheat dough rested for an hour, rolled thin, folded in a triangle with crushed ajwain and cooked on tawa with a touch of oil. Soft middle, lightly blistered edges.

No. 06

— Punjab's favourite breakfast —

A generous heart of mashed potato, green chilli, coriander and ajwain, wrapped in a whole-wheat shell and cooked slow on the tawa. The filling stays warm and pillowy; the crust takes on those signature golden freckles.

No. 07

— soft centre, golden crust —

Fresh, hand-grated paneer mixed with finely chopped coriander, green chilli and a careful pinch of black pepper. Sealed inside a soft wheat shell and cooked on tawa with ghee until it browns into a freckled gold.

No. 08

— pickled spice, onion crunch —

Mashed potato meets sharp onion meets our house pickle masala, a heat-led blend of mustard, fennel, fenugreek and nigella seeds. The kind of paratha that wakes a sleepy breakfast up.

No. 09

— a garden, folded in bread —

Carrot, cauliflower, cabbage, peas and beans, all chopped fine, sweated with cumin and fresh coriander, then sealed inside a soft whole-wheat round. A complete plate when the kitchen has six minutes.

No. 10

— a hundred buttery layers —

Rolled thin, brushed with ghee, gathered into a coiled spiral and pressed flat, the technique behind its hundred whisper-thin layers. The same craft that makes Kerala's malabar parotta. Tear it apart with your hands; it's built to flake.

No. 11

— roasted garlic, in layers —

Hand-crushed garlic, slow-roasted in ghee until it turns sweet, folded into the lacha's layers with fresh coriander and red chilli flakes. You smell it before you see it land on the table.

No. 12

— the long pull, the long sigh —

A modern paratha for a younger table. Mozzarella, processed cheese and spring-onion greens with a controlled hit of green chilli, sealed flat and tawa-cooked till the cheese turns molten under a crisp wheat shell.