Indian

A. country where naan is slapped against a six‑hundred‑degree wall in Old Delhi, where Bombay’s Iyengar bakeries cool butter biscuits in glass jars at dawn, where Goa folds bebinca seven layers deep with ghee between, and where Calcutta’s British‑era bakeries wrap rich plum cake every Christmas. We pulled together every bake worth knowing — eight rooms, deep — from the tandoor masters of the Punjab to the Parsi mawa‑cake makers of Bombay.

Indian sits under Bake in the HowTo Food menu. It has 6 sections: Bread, Pastry, Cake, Cookies, Dessert Bakes and Quick Breads.