TANDOORI ROTI

€4.10

Restaurant Kripa · Luxembourg

Pain complet nature cuit au four d'argile.

Nutrition

≈ 240 kcal± 35% · per portion of about 94 g

Protein8.9 g
16%
Fat1.2 g
5%
Carbohydrates43 g
79%

of which saturates: 0.2 g
of which sugars: 0.5 g
Fibre: 8.6 g
Salt: 0.95 g

Vitamins and minerals, % of reference intake

Vitamin B1 24%
Magnesium 18%
Iron 16%
Zinc 16%
Folate 15%

Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.

Sources: BLS 4.0, Max Rubner-Institut (CC BY 4.0)

Information about this dish is being prepared.

History of the dish

Tandoor bread is a flat bread baked in a clay oven called a tandoor. The technique has been in use for some five thousand years in Central and West Asia and the Indian subcontinent.

Excerpt from the Wikipedia article “Tandoor bread” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

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