關於 bengali bread ，我們在網路上蒐集到這些相關的討論、資訊與評價

As you drive along Penang Road, you will come across a popular roadside stall called Roti Bakar Hutton Lane. 🤩😎😍

The shop used to operate at Hutton Lane, but is now located next to Penang Police Headquarters. 🏣

The current owner, Mr. Ansari, is usually seen slicing loaves of roti bengali. 🍞

You can enjoy roti bengali in many dishes like:
✅ Roti balut telur
✅ Roti bakar Georgetown

Need to know more? Please read on! 👇
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Roti Bakar Hutton Lane
🌏 Jalan Phee Choon, George Town (between Penang Police Headquarters and Areca Hotel Penang)
☎️ (+60) 17-571 6404
⏰ 5:00am-1:00pm
🕗 Advisable to visit before 8:00am
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🔎 Find out more about Roti Bakar Hutton Lane here:
https://www.penangfoodforthought.com/2019/09/roti-bakar-hutton-lane.html

🍳 List of breakfast suggestions in Penang:
https://www.penangfoodforthought.com/p/breakfast.html

👍 Most comprehensive dining guide ever!
https://www.penangfoodforthought.com/p/restaurants.html

📨 Please stay tuned to Penang Food For Thought for more foodie updates!
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#RotiBakarHuttonLane #RotiBakar #JalanPheeChoon #RotiBengali #BengaliBread #Breakfast #RotiBalutTelur #RotiBakarGeorgetown #RotiBakar #SlicedBread #Bread #StreetFood #PenangBreakfast #PenangStreetFood #PenangFoodForThought #VisitMalaysia2020 #VM2020

Joo Leong Café (裕隆茶室) is a wooden kopitiam along the main road on the way to the airport.

The signature dish here is Roti Bakar (烘面包). 2 slices of Bengali bread are toasted and spreaded with sweetened butter. Telur Separuh Masak (半生熟鸡蛋) is another popular breakfast item.

Although not necessarily the best breakfast place in Penang, it is easy to understand why Joo Leong Café appeals to locals. :-)

Find out more at:
http://www.penangfoodforthought.com/…/07/joo-leong-cafe.html

Gali Paranthe Wali or Parathe wali Gali (Hindi: गली पराँठेवाली, literally "the bylane of flatbread") is the name of a narrow street in the Chandni Chowk area of Delhi, India, noted for its series of shops selling paratha, an Indian flatbread.

The food is old fashioned, strictly vegetarian, and cooked dishes do not include onion or garlic, since the owners are Brahmins, and traditionally their clientele has included Jains in the neighborhood. Varieties include exotic fillings like kaju, badam, matar, Mix Paranthas, rabri, khoya parantha, gobhi parantha, Parat parantha, etc. The parantha is usually served with sweet tamarind chutney, mint chutney, mixed vegetable pickle, paneer and potato curry, potato and fenugreek curry, and a sauteed mash of sweet pumpkin.

A paratha is a flatbread that originated in the Indian subcontinent. It is still prevalent throughout Pakistan and India, where wheat is grown and is the traditional staple of the area. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough. Alternative spellings and names include parantha, forota (in Sylheti), parauntha, prontha, parontay, porota (in Bengali), palata (in Burma), and farata (in Mauritius, Sri Lanka and the Maldives).

Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack. The flour used is finely ground wholemeal (atta) and the dough is shallow fried.

Perhaps the most common stuffing for parathas is mashed, spiced potatoes (aloo ka parantha) followed perhaps by dal (lentils). 'Many other alternatives exist such as leaf vegetables, radishes, cauliflower, and/or paneer. A paratha (especially a stuffed one) can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, dahi or a raita or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha.