By Tarishi Shrivastava
October 15, 2024
Kashmiri cuisine is not just about its curries and spices but also about the unique breads. These traditional breads, often baked in clay ovens, have distinct flavours and textures, reflecting our cultural diversity.
A soft, thin flatbread, Lavasa is eaten with butter or yoghurt for breakfast. It is made from whole wheat flour and is slightly chewy.
A round, crispy bread topped with sesame seeds, Tsochwor is a tea-time snack, it is mildly sweet and pairs perfectly with Kashmiri chai.
This layered, flaky bread is rich in ghee and slightly sweet. It is eaten as a tea-time treat and has a texture like puff pastry.
A saffron-infused, sweet bread, Sheermal is soft and has a delicate aroma. It’s served on special occasions.
A dry and crunchy bread with a hint of sweetness, Kulcha is topped with poppy seeds and is great with Kehwa.
A daily bread of our households, Girda is soft and round with a slight crispiness on the outside. It is good with butter or traditional curries.
A deep-fried, crispy bread made with layers of dough, Katlam is a savoury delight often seasoned with salt and caraway seeds.