From the snowy peaks of the Himalayas to the golden beaches of the South, every corner of our incredible country has its own stories to tell — especially when it comes to food. As we celebrate Republic Day, a day that honours the unity of this vast country, there’s no better way to pay tribute to its diversity than by indulging in some of the most delightful regional cakes and breads that have stood the test of time.
Let’s take a flavourful journey across India — from the beaches of Goa to the heart of Rajasthan — and discover some delicious treats that have shaped Indian cuisine over centuries.
From the indulgent Bebinca of Goa and the rich Mawa cake from the Parsi community to the royal Aflatoon from Lucknow, the cakes of India are as diverse as the landscapes they hail from.
Imagine sitting by the beach in Goa, the warm sun on your skin, and the sound of the waves crashing softly in the distance. Now picture yourself indulging in a slice of Bebinca, the quintessential Goan dessert. This cake is nothing short of a celebration on a plate. Made with layers of coconut milk, eggs, sugar, and flour, Bebinca is baked slowly to create its signature melt-in-the-mouth layers. Each bite is a sweet, fragrant reminder of Goa’s colonial past and tropical beauty.
What’s fascinating about Bebinca is that it was influenced by the Portuguese, who brought the art of layering cakes to the coastal regions of India, and today, it’s a must-have during Goan festivals and celebrations, making it the perfect treat for Republic Day.
Ah, the Mawa cake — it’s like a warm hug in dessert form. If you’ve ever stepped into a Parsi bakery in Mumbai or Gujarat, the rich aroma of these cakes will pull you in before you even reach the counter. Made with mawa (reduced milk), cardamom, butter, and a hint of rose water, the Mawa cake has a crumbly, yet moist texture that just melts in your mouth. It’s often enjoyed with a cup of chai, making it the perfect companion for a cosy afternoon. The Parsi community, with its unique blend of Persian and Indian traditions, has gifted us many such indulgences, and the Mawa cake is one of their finest contributions to Indian baking.
The warm, homey aroma of ghee and cardamom that fills the kitchen when baking Rava cake is so comforting that it takes you straight to the heart of Tamil Nadu. This soft, moist cake made with semolina (rava), yoghurt, and ghee is lightly spiced and absolutely melt-in-your-mouth delicious. It’s the kind of cake you’d bake for a family celebration to be shared over laughter and stories.
Rava is a staple in South Indian cooking, used in everything from dosas to sweets. The use of semolina makes it a lighter alternative to traditional cakes, but it’s just as rich in flavour.
If you’ve ever been to Assam, Bengal, or Odisha during the harvest season, you’ve probably been lucky enough to taste pithas — the traditional rice cakes that come in endless variations. These cakes, made from rice flour and stuffed with fillings like jaggery, coconut, or lentils, are as diverse as the cultures of these states. Some pithas are steamed, while others are fried, giving them different textures and flavours. They are often made during festivals like Bihu or Makar Sankranti, making them a perfect addition to your Republic Day spread.
Fun fact: Pithas are a perfect example of how regional food connects with the land — each filling is inspired by what’s available locally, whether it’s the sweet jaggery of Bengal or the coconut of Odisha.
Aflatoon is the kind of cake you’d expect to find in a Mughal palace — rich, aromatic, and utterly indulgent. Hailing from Lucknow, Aflatoon is made from maida (flour), almonds, cardamom, and ghee, resulting in a cake that’s both crumbly and soft with a distinct fragrance of cardamom. Topped with silver leaf or slivers of nuts, it’s a visual and culinary masterpiece. Aflatoon’s rich history can be traced back to the Mughal kitchens, where lavish desserts were crafted to impress royalty and guests alike.
A cultural tidbit: The cake is sometimes offered at weddings or during religious ceremonies, signifying its association with celebratory moments in Lucknow’s culture.
Now that we’ve savoured the sweet offerings from across the country, let’s turn to the hearty, comforting breads that complete the Indian culinary experience.
If you’ve ever had the pleasure of visiting Kashmir, you’ll know that the food there is just as enchanting as the snow-capped mountains. Girda is a round, slightly sweet bread that’s as comforting as a warm blanket on a cold day. Made from refined flour and yeast, it’s soft with a slightly thick crust, perfect for dipping into the rich, aromatic gravies of Kashmir like Rogan Josh or Yakhni. Girda’s slight sweetness balances the savoury flavours of the meaty dishes it accompanies, making it a beloved staple in Kashmiri households.
Worth noting: Girda is often baked in a traditional tandoor, adding a smoky flavour that elevates its simple yet delightful taste.
Sheermal is one of those breads that makes you feel like royalty with each bite. A saffron-infused, mildly sweet flatbread, Sheermal hails from the kitchens of Mughal emperors and is still enjoyed in places like Lucknow, Delhi, and Hyderabad. This soft, aromatic bread pairs beautifully with rich gravies or can even be eaten on its own as a treat. Traditionally baked in a tandoor, it also has a smoky flavour and delicate texture, making it a favourite during feasts and festivals.
An interesting bit of history: The saffron used in Sheermal is a reminder of the opulence of Mughal cuisine, where ingredients like rose water and saffron were used to create luxurious flavours.
Baati is a rustic bread that speaks to the heart of Rajasthan’s history. Hard and unleavened, this round bread is traditionally baked in a tandoor or over an open flame, giving it a distinct, smoky flavour. It’s the perfect accompaniment to dal (lentils), and together they form the iconic “dal-baati” combo that’s beloved in Rajasthani cuisine. Baati’s dense exterior and soft interior make it an ideal bread for dunking into rich, flavorful gravies.
A little history behind this dish: Baati was originally made by Rajasthan’s nomadic communities, who needed a bread that could be easily carried on long journeys and didn’t spoil easily.
Poee is the type of bread you’d naturally reach for at breakfast in Goa — soft, round, and just the right amount of tangy. Made with whole wheat flour, Poee is a staple in Goan households and pairs perfectly with rich curries or just a simple spread of butter. It’s like a more rustic version of pita, with a unique texture that makes it so comforting to eat.
A fun insight: Poee’s origins are linked to Goa’s Portuguese influence, and its leavened texture is reminiscent of Mediterranean breads.
Whether it’s the rich, layered Bebinca of Goa or the humble, comforting Girda from Kashmir, each bite reminds us of the diverse and flavorful India we call home. So this Republic Day, gather your loved ones, turn on the parade, and dig into these regional treats to celebrate the incredible journey of our nation — one delicious bite at a time.