To me, kulcha which originates from Punjab, tastes very similar to naan as in they’re both unleavened bread. Unless you order the butter version, the standard one seems pretty healthy.
This carrot and fresh herbs filled kulcha I had at “Junior Kuppana” (opened 8 months ago in Singapore, they are a South Indian restaurant brand started by a couple in 1960 in Erode, Kongu Nadu) had a lovely subtle sweetness and an enjoyable chewy texture. Just like most Indian flatbreads, it can be eaten with curries but I liked it most with the fresh yogurt dip. TH found it just as good eaten by itself which’s how we ended up ordering two more to go because he wanted them as a snack for later.