SC - Indian cookbook
CBlackwill at aol.com
CBlackwill at aol.com
Sat Apr 22 23:39:59 PDT 2000
In a message dated 4/22/00 12:58:59 PM Pacific Daylight Time, ddendy at silk.net
writes:
>
> Whether the actual word was used far back is harder to tell: part of the
> confusion is that it seems "chapati" is just a specific sort of more
general
> type of bread, "roti" (Achaya's glossary defines "chapati" as "flat
> griddle-roasted wheat circlet", while "roti" is "flat griddle-roasted
> circlets of wheat or other cereals.")
>
> I'm not sure how much this helps to answer your question, but it's the best
> I have right now. I hope the other book, when it arrives, may allow us to
> pin the matter down better.
>
This is a very good start, and I will continue the research on this food. I
carry a little cast iron "crepe pan" to Wars with me, just for making Chapati
(and the occasional crumpet). Once it is very hot, I chuck my little flat
rounds into it, and voila! Good breakfast bread to go with any assortment of
freshly made fruit preserves, pickles, or some freshly chopped mint and a
little thickened cream. If I could say they were "period", so much the
better.
Balthazar of Blackmoor
Such a strange fascination, as I wallow in waste
That such a trivial victory could put a smile on your face.
- Mark Burgess
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