A SCOTS-Indian restaurant is offering diners an alternative to gluten filled bread for Homemade Bread Day this Saturday.
Dakhin in Glasgow’s Merchant City is offering diners four types of gluten free bread made on the premises with its South Indian dishes.
And diners can choose from round rice and lentil pancakes with toppings of tomatoes, onions and coconut and coriander called Siru Uttapam, white soft and bowl shaped lacy hoppers of ground rice and coconut milk named Appam, yellow triangles called Uvula Chilla made from gram flour flavoured with dried fenugreek and a rolled crepe of ground rice and lentils known as the Sada Dosa.
Navdeep Basi, owner of Dakhin in Glasgow’s Candleriggs which was recently awarded the seal of approval by Coeliac U.K., is looking forward to showing off his homemade bread to customers.
He said: ”Bread is a staple food and is prepared by baking a dough of flour and water. It is popular around the world and is one of the world's oldest foods. Known as the "staff of life", bread has been prepared for at least 30,000 years.
Fresh bread is prized for its taste, aroma, quality, appearance and texture. Retaining its freshness is important to keep it appetizing and at Dakhin we make it fresh every day.”
Doughs are usually baked, but in some cuisines including Indian cooking breads are steamed, fried, or baked. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit, vegetables, nuts or seeds. We offer a range of sweetened and unsweetened breads for our customers to have as an accompaniment to our dishes.”
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