Kashmiri Cuisine is best defined by its traditional gastronomic delights Dum Olav, Rogan Josh, Mutsch (Meatball curry), Nadru Yakhni (Lotus stem in yogurt gravy) to name a few. But what if we told you that Kashmir could easily win the title of the Bread Capital of the world, considering the traditional bakers churn out more than 10 different varieties of bread every day? Imagine taking a morning stroll in the picturesque valley as you stop by at their traditional bakery also known as Kandur. The smell of baking bread wafting out the door as you walk by is sure to make your head turn you say, “Oh my God—that smells good!” Also note that the aroma, smell, appearance, color, size, and overall texture of the bread are characteristics optimized by the kandurs over many years that they have spent mastering this art.
Here are 10 different varieties of bread you must try when Kashmir is a bread capital.
- Tsot Girda: Medium sized round everyday bread, golden on the upper side with fingertip indentations, consumed along with a generous scoop of jam or butter
- Lavasa: Puffy flatbread made from Maida baked in hot tandoor for a crisp outer layer
- Tsochwor: a bagel shaped, slightly hard bread with a sprinkling of sesame seeds on top
- Kulcha: Crispy palm-sized mounds of flour sprinkled with poppy seeds, come in both sweet and savoury variations
- Khatai – a type of kulcha which is sweet in taste, best paired with a cup of Kahwa (traditional saffron tea)
- Bakerkhaani: A layered variety of bread that resembles filo pastry – a perfect accompaniment to vegetarian and non-vegetarian gravies, usually served at special occasions/celebrations
- Makai Woer: Prepared with corn flour, it is a small, soft round bread topped with sesame seeds or poppy seeds
- Sheermal: This mildly sweet dry brownish yellow bread has a sesame covered top and is prepared from date flavoured milk.
- Aab Tsot: It’s a type of pancake similar to South Indian Dosa, made from rice. It pairs well with Samavar ( metallic container) brewed Nun Chai (salty pink tea)
- Roath: The sweet bread with a cake like texture is baked in traditional tandoor and is topped with dry fruits. However this one bread is made for grand occasions like weddings, child birth or engagements and served with Kahwa.
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