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Again, in transliteration, those names are all different ways of spelling the same word, borrowed even from Sri Lankan Tamil, even. It is unclear whether they a

Again, in transliteration, those names are all different ways of spelling the same word, borrowed even from Sri Lankan Tamil, even. It is unclear whether they are descriptive of a variety, or they are just varying because a different chef in a different region wrote in Latin characters in a different way. பப்படம் → पापड़ The English Wikipedia covers the name's variants. And the jackfruit variety. https://en.wikipedia.org/wiki/Papadam#Etymology https://en.wikipedia.org/wiki/Papadam#Etymology It is not my favorite appetizer, but the restaurants all seem to prepare them about the same. This is in the American Southwest with restaurants advertising cuisine of North India (vegetarian), Punjab, New Delhi, Pakistan, etc. They are probably the most delicate crisp I've ever eaten. They crumble when I breathe on them or if they touch a drop of chutney. I wouldn't purchase them in a grocery store, for fear they would already be in crumbly pieces.

fakedang 1y ago
> Again, in transliteration, those names are all different ways of spelling the same word, borrowed even from Sri Lankan Tamil, even. It is unclear whether they are descriptive of a variety, or they are just varying because a different chef in a different region wrote in Latin characters in a different way. This is what I was arguing against. All of the above examples I quoted are different products with just the same root word. The only similarity might be the base ingredients and the shape. > It is not my favorite appetizer, but the restaurants all seem to prepare them about the same. This is in the American Southwest with restaurants advertising cuisine of North India (vegetarian), Punjab, New Delhi, Pakistan, etc. That's because all of those restaurants are still North Indian cuisine. A South Indian restaurant will have the other kind. And honestly, they aren't supposed to be eaten as appetizers, but rather along with the meal. The pappadom with chutney and sambar combo was something I only learnt of when I went to the UK the first time.

fakedang 1y ago

> Again, in transliteration, those names are all different ways of spelling the same word, borrowed even from Sri Lankan Tamil, even. It is unclear whether they are descriptive of a variety, or they are just varying because a different chef in a different region wrote in Latin characters in a different way. This is what I was arguing against. All of the above examples I quoted are different products with just the same root word. The only similarity might be the base ingredients and the shape. > It is not my favorite appetizer, but the restaurants all seem to prepare them about the same. This is in the American Southwest with restaurants advertising cuisine of North India (vegetarian), Punjab, New Delhi, Pakistan, etc. That's because all of those restaurants are still North Indian cuisine. A South Indian restaurant will have the other kind. And honestly, they aren't supposed to be eaten as appetizers, but rather along with the meal. The pappadom with chutney and sambar combo was something I only learnt of when I went to the UK the first time.