
Originally Posted by
The Backroad Astronomer
People have been fusing dishes for a long time before they called it fusion. When new foods came form the new world to Europe people eventually adapted recipes for the new ingredients.
To the extent that people now do not believe that certain foods are New World. The potato is from South America, for example.

Originally Posted by
ozduck
I think "Indian' Breads are like 'Artisan' Breads in that there are a huge number of varieties to choose from. I have eaten - at least - Chapati, Paratha, Puri, Naan, Appam, Bhatura, Poppadum & Roti. Sometimes you don't even know what variety it is, especially as the name is often spelled differently, but just point at one that looks interesting. I have yet to find one that didn't taste nice.
In the old days, when travel was harder, regions would develop different kinds of bread that would be traditional to that region. Some of them are more about shaping than any other real difference, but it's not really surprising to consider how many things in grain-growing regions fit under the banner of "bread."
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Gillian
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