What defines Houston’s restaurant scene? A better question might be: what doesn’t? The city, writes Francine Spiering in her new cookbook, Houston Cooks: Recipes From the City’s Favorite Restaurants ...

This week on the show, Evan talks with Abby Maharaj about Trinidadian food. Abby adapted this recipe for Dhalpurie (Ground Split Peas Roti) from The Naparima Girls’ High School Cookbook: The ...

In Sri Lanka, this everyday quick bread is usually laced with thinly sliced curry leaves, fresh green chiles and red onions, but Ghazaly’s milder, kid-friendly version drops the chile from the mix.

Carbs of all kinds for sandwiching, swiping and swirling. By Sam Sifton Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews. Good morning. “Roti is one of the world’s most ...

Roti is the most common bread in India. Most Indians use rotis as a delicious vehicle to scoop up a sabzi, dal or a curry with their hands. It takes a bit of practice to roll a perfect round — but ...

Makes 12 (5-in.) rounds; about 6 servings. Note: Roti is commonly made with whole wheat atta, which is a high-gluten flour and consists of 11.5 to 13 percent protein. The gluten makes the dough ...

Navratri fasting often comes with food restrictions, but that doesn’t mean your plate has to be bland. One of the most loved vrat staples is kuttu atta roti, made with buckwheat flour. Naturally ...

Leftover rotis from dinner often go to waste as no one wants to eat them the next morning. But don’t throw them away—these rotis can be turned into healthy, tasty dishes with a few simple recipes.