Roti, paratha, tikda and phulka are similer varieties of Indian food. Indians use these items like western people use bread. All these are pure vegetarian recipes. Normally all of the abovementioned come into the category of Roti. Indians use these in their daily meal. North Indians take one or another variety of those in lunch and dinner. People from different places, cultures and religions use one or two of different varieties.

Phulka is the most common among all. It is very light and easily digestable. It can be used with or without ghee (Indian version of butter oil) depending upon choice, health, age and economic conditions.

Paratha and tikda requires some fat either oil or ghee to prepare it. In some parts of India people use it daily. However, in other areas, people eat roti or phulka daily and paratha ocassionaly.

There are different varieties of Parathas. The shape, size and quality varries from place to place. Some other ingredients are also added to change taste of paratha in many places.

In festive mood, Indians prepare and eat puri. Puri is a fried variety that requires more fat.

Puri is a fried variety that is not included in daily Meal. It is ceremonial. Puri is served in most of the marriage parties. Kheer (Indian sweet dish with milk and rice) and Puri are auspicious food and prepared in many occassions. Puri is made of flour. When it is prepared with gram powder it is called Besani. Besan means gram powder in Hindi language. Besani is also a ceremonial food.