No other landmass in the world contains so many discrete regions, disparate cultures and languages that so little resemble each other. It stands to reason, therefore, that this multicoloured subcontinent has thrown up cuisines of countless kinds. Since bread is a staple, in a country as vast and multicultural as India, it takes on many forms, and the kinds of breads on our tables—with a little help from our invaders—are as varied and numerous. Using different grains—millet, ragi, wheat, barley—and different fillings—cheese, potato, you can do such wondrous things with Indian breads that a conjuror would find it hard to replicate them.