Sheermal, also known as Shirmal, is a classic saffron-flavoured flatbread from Greater Iran. The word sheermal comes from the Persian words sheer, which means "milk," and malidan, which means "to rub." Sheermal literally translates to "milk rubbed." Following the Mughal emperors' introduction to North India. It became a Lucknow, Hyderabad, and Aurangabad delicacy. It's also a staple of Awadhi cuisine, and it's popular in places like Old Bhopal and Pakistan. Shirmal is a moderately sweet maida naan baked in a tandoor or oven and leavened with yeast. Shirmal was historically prepared in the same way as roti. Today, shirmal is made in the same way that naan is. Warm milk sweetened with sugar and flavoured with saffron and cardamom was substituted for warm water in the naan flatbread preparation. The finished result is similar to Danish pastry. In Iran, there are minor regional differences in sheermal preparation. As a result, when travelling across regions, it is occasionally sold as a souvenir. Shirmal is sometimes served alongside nihari or with Lucknow kababs.
If history has taught us anything about royalty, it is that kings are famously vain. While that narcissism normally does not bode well for anyone other than the Royals, it has occasionally resulted in something positive. The incredibly exquisite Kakori Kebab is one such wonderful and good product that came out. Kakori is a town on the outskirts of Lucknow, and history has it that its former ruler, Nawab Syed Mohammad Haider Kazmi of Kakori, threw a party for one of his British allies and gave his guests his best Awadhi food to wow them. A guest made a nasty remark regarding the chewy texture of the seekh kebabs that had been served. With his ego bruised, the Nawab instructed his cooks to create a better, softer version, and thus the now-famous and delicious Kakori Kebabs were born.
Both the Kakori Kebab and Sheermal are outstanding dishes that have endured the test of time and earned a spot in everyone's heart. The meat is tenderised with mangoes before infusing the kebabs with a carefully selected blend of diverse spices. On the other hand, galouti kebabs and tunday kebabs are also the delicacies that go well with Sheermal. The firm texture of sheermal is balanced with soft and melt in the mouth kebabs. Sheermal and kebabs are a heavenly combination that is fulfilling to the soul. It is common street food in the streets of Lucknow. You can feel the sweetness of sheermal and the soft blend of kebabs in each bite. The flavours burst in the mouth like a soft cotton ball and transport you to the royal kitchens of Awadh.