An Indian flat bread made with whole wheat flour dough and a lightly spiced stuffing mix of healthy kale, cauliflower, and aromatic roasted crushed fennel seeds. This paratha is best served for breakfast/brunch or a light meal with chutney and yogurt.

Let's look at South India's answer to chapati-roti and naan flatbread; the thin crisp Dosa, and many delectable variations along a similar line, made with a light airy fermented rice and lentil batter.

Chicken Kathi Roll is one of my favorite mouthwatering memories from India, a street food wrap that’s better known in western India as Chicken Frankie. Indian roti-chapati or paratha-style thick flatbread, often layered with well-beaten egg, and served as a wrap with your choice of spiced meat and/or vegetables – qualifies as a Kathi Roll.

Ground meat or Kheema (the Parsis call it ‘Kheemo’) is a popular Indian mince meat preparation.

Back in India, the recipes and versions of a Kheema are unique to each family. Some like it dry served with Indian bread while others prefer it soupy served with rice. I use my mom’s recipe, a personal favorite and always a hit.

If you learning how to make Indian food at home, it’s worth starting with Indian flatbread like chapati and naan. An Indian home kitchen is always stocked with generous quantities of three grains, ready to go at a moment’s notice: rice, lentils and whole wheat ‘Atta’ flour.