For a Kashmiri, a day wouldn't be complete without a cup of boiling-hot nun chai and a fresh loaf of bread from a Kandur (traditional baker). Kandur refers to local Kashmiri bakers who use traditional methods to prepare bread. The Kandur is awake while the rest of the valley is asleep, setting up his tandoor to prepare bread for breakfast. The kandur, from which locals purchase their daily bread supply, is an essential component of social life in Kashmir. Each area has its own kandur.
In Kashmir, the kandur shop serves as more than just a place to buy morning and evening bread; it also serves as a hub for social interaction. a place where you may listen to and take part in discussions on anything from political squabbles to gossip to moral lectures. It is a central gathering place where all neighbourhood happenings are discussed. Through the decades, the kandurs have improved the bread's appearance, colour, size, general texture, and aroma. The quantity of wheat protein, the baking temperature, and the kind of flour used all affect the bread's texture and quality.
Here are the different varieties of bread that the Kashmiris have fallen in love with over the years:
Lavasa
Lavasa is a popular type of bread that originated in Kashmir. It is thin, crispy, and made from wheat flour, water, salt, and sometimes a little bit of yeast or baking powder. The dough is rolled out into thin circles and then cooked on a tawa, which is a flat griddle that is commonly used in Indian cooking.
One of the things that makes Lavasa bread so unique is its texture. The bread is crispy on the outside and soft on the inside, with a slight chewiness that makes it perfect for sopping up sauces and gravies. It's a bread that can be served with a variety of dishes, from kebabs and curries to vegetables and lentils. Lavasa is best enjoyed fresh and hot off the tawa. If you're making it at home, you'll want to eat it right away or store it in an airtight container to maintain its crispness. Some people also like to sprinkle a few nigella or sesame seeds on top of the bread before cooking it for flavour and aroma.
Sheermal
Sheermal is a type of bread that is popular in Kashmiri cuisine. It's a slightly sweet bread that is made with milk, sugar, flour, yeast, and saffron. The saffron gives the bread its distinctive yellow colour and also adds a unique flavour. To make sheermal, the dough is typically kneaded by hand and then left to rise for several hours. Once it has risen, the dough is divided into small balls and rolled out into circular shapes. These are then baked in a clay oven known as a tandoor, which gives the bread a slightly charred and crispy exterior. Sheermal is often served with a variety of dishes, such as kebabs, curries, and other meat dishes. It's a popular bread for special occasions and is often included in Kashmiri feasts and celebrations.
Sheermal is loved because of its slightly sweet flavour. The sweetness pairs well with savoury dishes and also makes it a great bread to serve with tea or other beverages. Some people also like adding nuts or dried fruits to the dough to give the bread an extra flavour boost.
Baqerkhani
Baqerkhani is a type of bread that is popular in Kashmiri cuisine. It's a flaky, crispy bread that is made from flour, ghee (which is a type of clarified butter), sugar, and sometimes cardamom or other spices. The dough is rolled out and then folded and layered several times before being baked in an oven. This process gives the bread its unique flaky texture. Baqerkhani is so special because of its rich and buttery flavour. The ghee gives the bread a deliciously rich taste, while the sugar adds a slightly sweet flavour. It's a perfect bread to pair with savoury dishes, like meat or vegetable curries, or to eat on its own as a snack. Baqerkhani is often enjoyed as a special treat during festivals or celebrations, and it's a popular bread to serve to guests. If you ever have the chance to try it, it is highly recommended that you give it a taste.
Tsot or Tchot
Tsot, or tchot, is a type of Kashmiri flatbread that's made from a combination of wheat flour and semolina, which gives the bread a slightly grainy texture. The dough is rolled out into thin circles and then cooked on a tawa, which is a flat griddle that is commonly used in Indian cooking. It is similar to other flatbreads, like chapati or naan, but with a unique flavour and texture. It's a simple bread that is typically served with savoury dishes, like meat or vegetable curries, or with a side of yoghurt or chutney. Tsot is best enjoyed fresh and hot off the tawa. Some people also like to add a little bit of butter or ghee to the bread while it's still hot, which adds a delicious richness to the flavour.
Kulcha
Kulcha is a type of flatbread that is popular in Indian and Pakistani cuisine. It's made from flour, water, salt, and yeast, and is typically baked in a clay oven called a tandoor. Kulcha is similar to other types of flatbreads, like naan or roti, but it has a slightly different texture and flavour. It's thicker than naan and has a chewier texture, and it's usually brushed with butter or ghee before being served. It can be served plain or stuffed with a variety of fillings, like potatoes, onions, paneer (a type of Indian cheese), or even meat. It's often served with a side of chutney or yoghurt for dipping.
Tsochwar
Tsochwar bread is a type of bread that is round, flat and made from a combination of wheat flour, water, and salt. The dough is kneaded and then rolled out into a thin circle before being cooked on a tawa, which is a flat griddle that is commonly used in Indian cooking. Tsochwar bread is typically served with savoury dishes, like meat or vegetable curries, but can also be eaten on its own as a snack. It has a slightly chewy texture and a mild flavour that pairs well with a wide range of dishes.