Until almost four centuries ago, bread was unknown in India since the nation lacked ovens, yeast, and refined flour—all of which were brought by traders and colonists.
Source: Canva
"Pau ruti" is a French word that means "pain," while Goans say that "pav" is a Portuguese word that means "pao." The French brought bread to Bengal.
Source: Canva
The Portuguese brought bread to Goa by using indigenous components such toddy as a fermenting agent and aata (whole wheat flour) in place of maida. They also baked the bread on a hot surface rather than an oven.
Source: Canva
Goan bread developed in a distinctive way, giving rise to types such as the soft square katre pao, crunchy kakon, hard-crusted undo, and pocket-like poi.
Source: Canva
Catholic Goans learnt how to bake bread for sustenance from Portuguese Jesuit missionaries, who also propagated the craft throughout the northwest coast, eventually influencing cuisines like Bombay's vada pao.
Source: Canva
Another way that bread was introduced was from the Middle East, where maida, ovens, and bakery culture were brought. Muslim bakeries that specialise in keema pao and Christmas cakes were especially influenced.
Source: Canva
The British introduced "double roti," so called because it doubles in size when baked, to Kanpur and other regions, where it was used in recipes like Kanpuri bun kebab.
Source: Canva
A variety of foreign influences may be seen in the development of bread in India, where traders and colonists were instrumental in incorporating bread into local cuisines.
Source: Canva
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