When people think about Indian food, their minds often go straight to rich curries, sizzling tandoori grills and fragrant rice. Yet ask any experienced diner and they will tell you the same thing. The bread is just as important.

Indian breads are the tools that carry flavour. They scoop sauces, wrap meats, balance spices and turn a great dish into a memorable one. They are shared around the table, torn by hand and enjoyed together. Without them, the meal feels unfinished.

At Ashoka Muirhead, bread is not an afterthought. It is a craft. From soft naan fresh from the oven to sweet, nut filled Peshwari naan, every piece is prepared to complement the dishes it sits beside.

This guide introduces the most popular Indian breads, explains how they are made, and shows how they transform the dining experience.

Why bread plays such an important role in Indian cuisine

Across India, bread has been central to daily eating for centuries. It acts as both utensil and accompaniment. Rather than relying solely on cutlery, diners tear bread and use it to gather curry, lentils or vegetables.

This way of eating is practical, but it is also deeply social. It slows the pace of the meal, encourages conversation and creates a sense of sharing.

Breads also balance flavour. Spicy or heavily seasoned dishes benefit from a soft, neutral partner. Creamy sauces become even more satisfying when absorbed by warm dough.

For many guests, choosing the bread is just as exciting as choosing the main course.

The difference between leavened and unleavened breads

Indian breads generally fall into two main groups.

Leavened breads rise due to yeast or other raising agents. They tend to be softer, lighter and sometimes slightly chewy. Naan is the best known example.

Unleavened breads are made without yeast. They are usually thinner, simpler and often healthier. Roti and chapati fall into this category.

Both styles have their place, and both bring something unique to the table.

Naan: The restaurant favourite

If there is one bread that represents Indian dining in the UK, it is naan.

Naan is a soft, pillowy flatbread traditionally cooked inside a tandoor. The intense heat of the clay oven causes the dough to bubble, blister and char slightly, creating a delicate smoky flavour. The inside remains tender and perfect for tearing.

Because it is richer than many other breads, naan is often chosen when diners want comfort and indulgence.

What makes naan special

Several factors give naan its distinctive character.

  • The dough is usually enriched with yoghurt or milk, creating softness
  • High heat cooking creates a light crispness outside
  • The bread is large enough to share
  • It works beautifully with thick, creamy sauces

A good naan should be warm, flexible and slightly chewy, with golden spots from the oven.

Popular naan varieties

Plain naan

Simple, warm and versatile. Ideal with any curry.

Garlic naan

Topped with fresh garlic and herbs. One of the most requested options in British Indian restaurants.

Butter naan

Brushed with melted butter for extra richness.

Cheese naan

Filled with melting cheese, perfect for those who want something hearty.

Peshwari naan

Stuffed with coconut, almonds and raisins. Sweet, fragrant and excellent with spicy dishes.

Each variety offers a different experience while maintaining the comforting foundation that diners love.

Peshwari naan: Sweetness meets spice

Peshwari naan deserves special attention because it brings contrast to the table.

The filling is slightly sweet, often containing dried fruit and nuts. When eaten with spicy curries, the sweetness softens the heat and creates balance. Many guests find it addictive once they try it.

It is particularly popular for celebrations or meals where people want to treat themselves.

Roti: Simple, wholesome and traditional

While naan may steal the spotlight in restaurants, roti is the daily bread of many households.

Made from whole wheat flour and water, roti is cooked on a flat griddle. It is thinner and lighter than naan, with a gentle nutty flavour.

Because it is not heavy, roti allows the main dishes to shine. Health conscious diners often prefer it for this reason.

Why roti remains essential

Roti has endured for generations because it is:

  • Quick to prepare
  • Nutritious
  • Flexible with many dishes
  • Easy to tear and share

Its simplicity is its strength.

Paratha: Layers of flavour

Paratha is richer and more indulgent than roti. The dough is folded with oil or ghee to create flaky layers, then cooked until golden.

The result is a bread that is crisp on the outside yet soft inside. It pairs beautifully with pickles, yoghurt and strongly flavoured curries.

Stuffed paratha options

Some parathas include fillings, which add extra depth.

Potatoes, cauliflower and paneer are common ingredients. These breads can be filling enough to act almost as a meal on their own.

How breads enhance different dishes

Pairing matters.

Creamy curries benefit from soft naan that absorbs sauce.
Spicy dishes are calmed by sweet Peshwari naan.
Lighter vegetable meals match well with roti.
Tangy or sharp flavours can be rounded by buttery paratha.

When the right combination is chosen, both elements taste better.

The theatre of fresh bread

There is something special about bread arriving at the table warm.

Steam escapes when it is torn. Butter melts instantly. Aromas rise. Conversations pause while everyone reaches for a piece.

These small moments add drama and anticipation to dining out.

Bread as a shared experience

Unlike individual plates, bread is communal. It sits at the centre, encouraging diners to pass, tear and offer.

This shared interaction builds connection, which is one of the reasons Indian restaurants are popular for groups and families.

Ashoka Muirhead’s approach to bread

At Ashoka Muirhead, we believe bread should support and enhance every dish.

Our kitchen prepares bread with attention to freshness, texture and timing. They are served warm, ready to be enjoyed immediately with your meal. Whether you choose garlic naan, roti or something sweet, you will notice the difference care makes.

We want each bite to feel satisfying and authentic.

Trying something new

Many guests return to their favourites, which is wonderful. But bread is also an easy place to experiment.

If you usually order plain naan, try garlic next time. If you prefer mild dishes, add a sweet Peshwari for contrast. Small changes can create new combinations and exciting flavours.

Our team is always happy to suggest pairings.

Bread and hospitality

Serving good bread is a sign of generosity. In many cultures, offering bread to guests is a symbol of welcome.

We carry that tradition forward. When bread is plentiful and warm, people feel looked after.

Keeping tradition alive in Glasgow

Glasgow has a long relationship with Indian cuisine, and breads are part of that heritage. Generations have grown up tearing naan with family and friends.

By maintaining quality and authenticity, restaurants help preserve these traditions for the future.

Conclusion

Indian breads bring balance, texture and enjoyment to every meal. They transform how curries are tasted, encourage sharing and create memorable moments around the table. Whether you love the fluffy comfort of naan, the wholesome simplicity of roti or the sweet richness of Peshwari naan, there is a bread for every appetite.

Contact us, if you would like to enjoy these classics for yourself, book a table. We look forward to welcoming you to Ashoka Muirhead and serving bread that completes your meal.