By Suprita Mitter
August6, 2024
Breads are a staple in Kashmiri cuisine, known for their distinct flavours and textures. Baked in traditional tandoors, these breads often incorporate local spices and ingredients. Bookmark this list for some of the most delectable breads from the region.
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.
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. 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 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.
Baqerkhani is a flaky, layered bread that will remind you of a puff pastry. The bread has a light and airy texture and is enjoyed as a tea-time snack.
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.
Roth is a sweet, festive bread that is traditionally prepared during special occasions and religious ceremonies in Kashmir. It is flavoured with cardamom and dry fruits .
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.