Our House-Baked Breads and Rotis
Breads are not just sides at Comorin. They are the vessels for our curries and the crisp counterpart to our kebabs, baked fresh and ready to tear, dip, and enjoy.
Round, flaky, crisp, charred. The breads of Comorin come in every mood and texture, from lachha paratha to garlic naan and simple rotis.
Handle with care. This is our mantra for the breads that come out of our kitchen. Watch the skill and love that goes into making each one.
Our crowd-favourite Chilli Garlic Naan, generously topped with fresh garlic and herbs. It's the perfect partner for our slow-cooked Raan Musallam.
A hand tears into a piece of our Chilli Garlic Naan. It's soft, chewy, and packed with flavour, ideal for scooping up rich curries.
A close-up of our house-made bread, soft and fluffy with a sprinkle of nigella seeds. It's the perfect vessel for our sizzling mutton seekh.
A classic winter pairing. Makki di roti, a rustic corn flatbread, served with sarson ka saag, a dollop of white butter, and jaggery.
About Breads of Comorin
We treat our breads as the silent partners to our mains. Whether it is the char on a freshly pulled naan or the soft, pillowy texture of a khamiri roti, every piece is made to scoop up the last drop of your curry. You will notice the difference when you tear into that first piece. It is about the right pull, the right crunch, and that warm, yeasty scent that signals a good meal.
Why Bread Matters at Comorin
In an Indian kitchen, the bread is the delivery system for flavour. At Comorin, we do not just serve a side. We serve a curated accompaniment designed to hold its own against our spice-forward curries. Our kitchen team focuses on hydration, fermentation, and oven temperatures to ensure the crust has that signature snap while the inside stays airy.
The Lineup
- Chilli Garlic Naan: This is our crowd favourite for a reason. We pack it with fresh garlic and herbs, giving it a vibrant kick that balances the richness of dishes like our slow-cooked Raan Musallam.
- Khamiri Roti: A nod to heritage, these are leavened and soft, perfect for scooping up thicker gravies.
- Seasonal Specialties: Depending on the season, you might find us rolling out Makki di roti with Sarson ka Saag, served with a dollop of white butter. It is rustic, comforting, and done with the same precision we apply to everything else.
Our Process
We avoid mass production. Each dough is handled by hand, shaped, and cooked at the right heat to achieve that distinct, authentic char. Whether you are pairing it with our Champaran Mutton or just grabbing a quick bite, we want the bread to feel like an integral part of the narrative. Come, tear into a fresh piece and see how it changes the bite.
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