The pretty lakes, clear blue skies and gorgeous valleys of Kashmir need no introduction. Known for its breathtaking landscapes and rich cultural heritage Kashmir is probably one of the most sought after travel destinations in India. The region also boasts of a diverse and unique culinary tradition. Among its many culinary delights, Kashmiri breads hold a special place.
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The art of the baking is tied to the region's history and shows the influences from Central Asian and Persian cuisines. It offers a unique glimpse into the daily lives and traditions of the Kashmiri people.
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The bustling bakeries, known as kandurs, are central to community life, serving as gathering places where locals can purchase freshly baked goods and socialise. The bread-making process itself is a communal activity, with families often baking together and passing down recipes through generations.
The breads are known for their distinct flavours, textures, and preparation methods. Traditionally baked in a clay oven called a tandoor, these breads usually use a combination of refined and whole wheat flours. The use of local ingredients, such as saffron, fennel, and caraway seeds, sets these breads apart from those found in other parts of India.
These breads are versatile and make for delicious accompaniments to a wide variety of dishes, from spicy curries to hearty stews. They also pair well with chai or traditional Kahwa, saffron-infused green tea. Some breads though are reserved for special occasions and religious ceremonies.
Sheermal
Possibly one of the most popular breads from the region, Sheermal is a mildly sweet, saffron-flavoured flatbread. Made with refined flour, milk, sugar, and ghee, this bread is soft and rich, often enjoyed as a special treat during festive occasions and celebrations. The addition of saffron gives Sheermal its characteristic golden colour and fragrant aroma. The dough for Sheermal is kneaded with warm milk and allowed to rest before being rolled out into thick discs. Sheermal is typically served with tea, desserts, or alongside meat dishes.
Girda
Girda is a staple breakfast item in the region. Made from all-purpose flour, yeast, and a pinch of salt, it has a distinct round shape with a slightly crispy crust and a soft, fluffy interior. The dough is prepared by mixing the ingredients and allowing it to rise before shaping it into round discs and then baked until it develops a golden-brown crust. It is typically eaten with butter, jam, or honey, and paired with traditional Kashmiri breakfast items like nun chai (salty pink tea) or kahwa.
Lavasa
Lavasa is a thin, unleavened flatbread that is a staple in Kashmiri households. Made from whole wheat flour, water, and a pinch of salt, Lavasa is similar to a chapati or roti but the way of baking and texture is different. The dough is rolled out into thin circles and cooked on a hot tawa. It is served with a variety of dishes, from vegetarian curries to meat stews. Its simplicity and lightness make it a popular choice for everyday meals, and it is often enjoyed with a dollop of ghee or butter.
Baqerkhani
Baqerkhani is a flaky, layered bread that will remind you of a puff pastry. Made with refined flour, ghee, and milk, this bread is known for its rich and buttery flavour. The dough is rolled out into thin layers, with ghee spread between each layer, before being folded and shaped into small rounds. The bread has a light and airy texture. It is enjoyed as a tea-time snack.
Kashmiri Kulcha
Kulcha is a popular Kashmiri bread that is similar to naan but different in its preparation and flavour. Made from all-purpose flour, yoghurt, and a leavening agent like baking powder or yeast, Kulcha is soft and slightly chewy with a subtle tangy flavour. It is topped with sesame seeds or nigella seeds for added flavour and texture. It is served alongside spicy curries, kebabs, or lentil dishes.
Roth
Roth is a sweet, festive bread that is traditionally prepared during special occasions and religious ceremonies in Kashmir. Made from whole wheat flour, sugar, and ghee, Roth has a tempting aroma that can draw someone from far away towards the kitchen where it is baking. It is flavoured with cardamom and dry fruits and usually decorated with intricate designs and is offered as a prasad (sacred offering) during religioTus rituals.
Tsochvor
Tsochvor, also known as Kashmiri bun, is a spiced, sweet bun that is enjoyed as a snack or breakfast item. Made from all-purpose flour, sugar, and spices like fennel seeds and cardamom, Tsochvor is soft and slightly sweet. It is served with butter or cheese and is enjoyed with a cup of tea.