Mmm, well, more, it's been, ah, ten hours since I ate, and I figure I should fix that.

Ahhh someone save me from my back pain!

DID SOMEONE SAY NAaN??? Get it, because my name. And the food naan. haha

Papad looks delish :D

Akili Li wrote:Because of texture, or because of taste, or because of ease of cooking?

all the above.

I love garlic naan the most.

Akili Li - Ya need some more slow cookers. lol.
I usually only prepare chicken in mine. Tis small.

Papad looks like an Indian tortilla, made with different flour. Do they taste the same? Or a tortilla chip that's not been broken apart. Hmm.


Man, now I'm hungry too.

If anyone figures out how to cure back pain they should let me know. lol.

Awww... *sends Light and Hotaria special Mystic Wuffel Healing Vibes*
I hope you guys actually do find some form of back pain relief.
*careful non-physical hugs of support*

They do not taste like tortillas or tortilla chips, but the texture is close to tortilla chips. It's more, hmmm, like if you made fava beans into a cracker, kind of? That sort of taste, but not exactly because it's not fava beans at all, but that sort of.... like if it weren't fried to crispy it would be mealy because you can taste the... the... ugh. I need more words for types of flavor! I keep defaulting to texture words instead but that's not quite right.
(Remembering that this is all just my crazy-head opinion anyhow)
Okay so you know when you're tasting flours to decide if they're fresh enough for something fancy, because guests? And, say, you have some old hard red wheat flour left, but it's starting to go stale, so you abandon your first meal plan and mix it with garbanzo flour and turn it into dumplings for a strongly-spiced soup?
Okay, so more like that. It's got that almost-not-quite-dusty, and the edges of the spices from your soup leaking in are kind of like the edges of the spices from the other things you fried or the carraway seeds and other flavorings, but overall you get that blandness of the flour still leaving it as a relatively blank flavor that you pair with other things.

Yeah, I am not going to do better than that. Mynah! Help!

Oh, my dear sweet Akili. There is only one kind of flour in my house. All purpose. lol. I have never intentionally tasted flour. I would not know how to determine if it was stale.

But I think I feel what you're saying. You're so good at descriptions.

I've got some hummus chips I could try. Maybe it's a similar flavor. They're made of chickpeas.

we don't use pre-made papads often but we use the ones that pop out in the microwave or with dry heat on the tava. we get other snacks pre-made, like jackfruit chips, and others we make from scratch, like the rice rings (chegodis)

Akili i think you've done a good job at describing what papad tastes like! i'm not familiar with a lot of western food so i wouldn't know how to describe its taste in terms of western food. especially as there are different types of papad depending on the flour used; i like moong dal (green gram) papad the best.

talking of papad, have y'all tried khakras? i like them better than papads and that scandalizes my mom lol

@Akili if you live in the US i think there should be Indian supermarkets around? they usually carry a good variety of things at least the way my relatives who've migrated to the US tell it