Breads and papadums include flatbreads and crisp discs that accompany an Indian meal. Chapati and other breads are used to scoop up dal and curry, while papadums are fried, roasted or heated according to the format and served as a starter with chutney, onion or pickle. You can also break papadums into crisp bases for tomato, onion and yoghurt, as in some chaat. Use the cooking method recommended by the maker for a light and evenly cooked result.

Papadums take seconds to cook: prepare only those you plan to serve and keep them on a dry plate so they do not soften. For an easy supper, pair flatbread with a ready curry or dal and a teaspoon of pickle. When trying several, notice the difference between lentil papadums and spicier styles.

Protect opened packs from moisture, which takes away their texture. Indian Flavours sends breads and papadums from Barcelona to customers in Spain and Portugal.