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Day‑Fah Balada's Indian roti can be said to be one of the representative foods of the Hua‑Xin Street pastry category. The owner, Zheng Shang‑ren, is a Chinese‑Mongolian from Myanmar, and by chance he learned the art of making roti from an Indian roti master. Mr. Zheng sells pastries every morning, and in the afternoon he kneads dough in the shop: a layer of dough, a layer of ghee, repeated several times until the dough and ghee are fully blended. He then lets it sit overnight to ferment. The next morning, after customers place orders, he presses it flat and places it in the oven. In a few minutes, a delicious roti is ready to serve. Balada literally means “roti.” In addition to the praised roti, the pan‑fried flat‑bread cooked on a low‑heat pan is also a great delicacy. The ingredients are the same as the roti, only the cooking methods differ. Depending on customers’ preferences, adding ingredients such as sugar and curry creates different flavors of Balada. Remember, when eating roti or pan‑fried flat‑bread, always order a real Asam milk tea from India. The combination of bread and tea is the quintessential match and a true representation of a Burmese person’s hearty breakfast.