Roti

The Circle of MY LIFE

A basket of fresh rotis. July 7, 2023. Photo by Sameeksha Sampath.

by Sameeksha Sampath

I hear the click of the stove as my grandma turns it on to heat the tawa (pan). She takes out a rolling pin and makes perfectly shaped circles with the dough. As she gently picks up the dough and places it on the pan, a sizzling sound reverberates through the room. Soon after, the aroma of freshly cooked rotis wafts through the air, a smell that had greeted me on many mornings growing up and a scent that will continue to be home for the rest of my life. Roti has shaped much of my family’s cultural identity and has represented a centuries-old source of food and unity.

There are a myriad of theories surrounding the origin of roti. Some sources indicate that its origin can be traced back to the Egyptian Indus Valley, while other theories suggest it was brought to India from East Africa (“Roti: A Quintessential Part”). However, experts mainly attribute the origin of roti to south India during the rule of the Mughal empire under Akbar (“Roti: A Quintessential Part”). The word roti is derived from the Sanskrit word rotika, which means bread (“Roti”).

There are many similar flatbreads to roti, such as sangak in Iran or arepas in South and Central America (Parimala and Sudha). Roti itself, however, has a decisive world significance. About a million South Asians were removed from their home country and forced to work as indentured servants in areas such as the Caribbean and Thailand (Krishna). They introduced rotis into the meals in these places because it had been an integral part of their diet back in India (Krishna). “Foods which are typically produced and consumed in certain local areas where they have greater acceptance due to their characteristic color, flavor and texture are called as traditional foods” (Parimala and Sudha). Rotis have become a traditional flatbread, fueling its widespread consumption. Due to its role as a traditional food, the cultural significance it holds is evident (Parimala and Sudha).

I belong to a family of South Indian immigrants where culture has always been a big part of our life, particularly in terms of our food. Growing up, I struggled with balancing the dominant Indian culture in my household and the more American influences at school. I distinctly remember being ashamed of bringing Indian food to lunch out of fear of being judged by my peers. However, as I have gotten older, I have had more opportunities to reflect on the significance of food in my culture, specifically with the role of roti in my life.

Whether it is a religious holiday like Diwali or just a daily meal, there is always a place on the table for freshly cooked rotis that are soft, warm, nutty, and slightly burnt in taste with a chewy and crispy texture. They rip apart easily and serve as the perfect compliment to curries that are rich in spices and flavor. My personal favorite pairing with roti is a spicy and flavorful potato curry.

Spicy potato curry paired with roti. November 11, 2023. Photo by Sameeksha Sampath.

Eating roti with paneer. December 1, 2023. Photo by Sameeksha Sampath.

Despite socioeconomic differences, religious differences, and geographical differences, roti has been a uniting factor for the entire subcontinent of India for centuries, which is precisely the beauty of this staple. My parents moved from South India to the U.S. over 30 years ago, and even though they are thousands of miles away from India, my family has brought a small piece of home that has been passed on to multiple generations. Growing up, I always embraced the opportunity to watch and help my family prepare rotis. Now, I see my young nieces and nephews share a similar connection to this dish that we will all be able to share and bond over for years to come.

As I embark on my new life in college, there is nothing I miss more than eating my grandma’s fresh rotis cooked to perfection. In college, I am driven to immerse myself in organizations to continue to cultivate a connection to my cultural heritage. However, the strong link to my culture would have never been possible without the circle of dough tied deeply to preserving and honoring my identity and roots.

Works Cited

Krishna, Priya. "Roti, a Shape-Shifting Global Staple, Takes a New Form: Convenience Food." The New York Times, 10 Oct. 2023, www.nytimes.com/2023/10/10/dining/roti.html?action=click&pgtype=Article&state=default&module=styln-dining&variant=show&region=BELOW_MAIN_CONTENT&block=storyline_flex_guide_recirc. Accessed 29 Oct. 2023.

Parimala, K. R., and M. L. Sudha. "Wheat-Based Traditional Flat Breads of India." Critical Reviews in Food Science and Nutrition, vol. 55, no. 1, 8 Aug. 2014, pp. 67-81. Taylor & Francis Online, https://doi.org/10.1080/10408398.2011.647121. Accessed 29 Oct. 2023.

"Roti." Taste Atlas, www.tasteatlas.com/roti. Accessed 31 Oct. 2023.

"Roti: A Quintessential Part of Any Indian Meal." Recette Magazine, 22 June 2021, blog.suvie.com/roti-a-quintessential-part-of-any-indian-meal/#:~:text=History%20Of%20Roti&text=A%2016th%20century%20Sanskrit%20text,grow%20wheat%20and%20other%20grains. Accessed 31 Oct. 2023.

Sampath, Sameeksha. Basket of fresh rotis. 3 Dec. 2023. Author's personal collection.

Sampath, Sameeksha. Eating roti with paneer. 3 Dec. 2023. Author's personal collection.

Sampath, Sameeksha. Spicy potato curry paired with roti. 3 Dec. 2023. Author's personal collection.

Page updated

Report abuse