You are at a North Indian restaurant. Roti or naan? You pick tandoori roti because it is the “healthy” choice. The waiter sets it down ten minutes later, golden, smoky, soft, and you eat two with your dal makhani. You feel virtuous. You should not. That “healthy” tandoori roti the chef brushed with melted butter … Read more
Ragi has more calcium than any other common grain in India. 10x more than wheat. If bone health, diabetes management, or gut health matters to you, ragi deserves a permanent spot in your weekly rotation. Ragi Roti is genuinely one of the smarter choices in Indian food if you’re watching calories. But the calorie count … Read more
Walk through the atta aisle of any modern Indian supermarket. Aashirvaad Multigrain. Pillsbury Multigrain. Patanjali Multigrain. Each promises better health, better blood sugar, more fibre. Each costs 30-50 percent more than regular wheat atta. Each is marketed as the smarter choice. And most of them are 80-90 percent wheat with token amounts of jowar, bajra, … Read more
Jowar (sorghum) roti is a daily staple across Maharashtra, Karnataka, and parts of Andhra Pradesh. It is gluten-free, higher in fibre than wheat, and has a distinctive earthy taste that pairs perfectly with pitla and spicy gravies. Jowar Roti is genuinely one of the smarter choices in Indian food if you’re watching calories. But the … Read more
Indian dietitians have argued for decades. Half tell their patients to eat rotis. Other half say rice is fine, just eat less. North Indian families fight at every wedding lunch over which is healthier. Bengali grandmothers insist rice is sacred. Punjabi families grew up on both. The internet is a chaos of contradictory claims. Here … Read more
Bajra roti is the winter staple of Rajasthan, Gujarat, and parts of UP. Heartier than wheat, slightly higher in calories, but packed with iron and fibre that regular atta cannot match. If you eat bajra in winter, here is what it costs and what you get in return. Bajra Roti is genuinely one of the … Read more
Ragi has the strangest profile among Indian grains. Per 100g of flour, ragi has more calcium than a glass of milk – 364mg vs 122mg in 200ml milk. The flour is brick-red, the taste is mild-earthy, the texture turns dense once cooled. South Indian and Karnataka households have eaten ragi mudde and ragi roti for … Read more
Chole bhature is probably the most delicious calorie bomb in North Indian cuisine. One plate from a restaurant is 700 to 900 calories. Half your entire day’s budget in one glorious, oily, satisfying sitting. Worth knowing this before you order, not after. Chole Bhature is one of those foods that’s perfectly fine occasionally but becomes … Read more
In Rajasthan, Gujarat, and Haryana, winter is bajra season. Households switch from wheat to bajra roti from October to February because pearl millet has a warming effect (ayurvedic tridosha terminology) and the earthy, nutty taste pairs perfectly with sarson saag, white butter, and gur. Urban North Indians who never grew up on bajra are now … Read more
A puri looks small and harmless. Golden, puffed, cute. Each one absorbs 5 to 8 grams of oil during deep frying. Three puris cost more calories than four plain rotis. That innocent puff is wearing a calorie disguise. Puri is one of those foods that’s perfectly fine occasionally but becomes a calorie problem when it’s … Read more