Скачать или смотреть Story from pav to multigrain bread

Bread spread across India in layers of influence and adaptation, mainly through colonial contact, trade, migration, and urbanization. Here's how the journey unfolded:

1. Portuguese Influence (16th century) – Goa

The Portuguese introduced leavened bread (pão) to Goa.

Local Goan bakers (known as poder) adopted the methods using toddy (fermented palm sap) instead of yeast.

This gave rise to pav, which spread to Mumbai and became a street food staple.


2. British Colonial Era (18th–20th centuries)

The British introduced Western-style loaf bread and sandwich bread.

They set up bakeries in urban centers to cater to colonial officials.

Indians began consuming bread, particularly in cities like Mumbai, Kolkata, and Chennai.


3. Railways and Urbanization

The railway network helped distribute bakery goods across regions.

Bread became a convenient food for travelers and urban workers.

Bakeries popped up near railway stations, boosting bread's reach.


4. Indian Adaptations

Regional adaptations emerged: brun bread and bun maska in Mumbai, milk bread in Kerala, fruit bread in Kolkata, etc.

Street foods like vada pav, bun samosa, and bread pakora made bread part of local cuisines.


5. Post-Independence Industrialization

Mass production of bread increased with brands like Modern Bread (established in 1965).

Bread became widely accessible and affordable.

It started being used in school tiffins, tea-time snacks, and fast food.


6. Globalization and Modern Trends

Exposure to global cuisines has made bagels, focaccia, sourdough, and multigrain breads popular in Indian cities.

Artisan bakeries and health-conscious alternatives have taken root in urban areas.