Kashmir has a long and glorious history of baking the most phenomenal bread. Indigenous bakeries are locally called &lsquokaandurs&rsquo. These bakers have been at it for generations, perfecting their recipes and techniques. A whole list of unique products can be found in these bakeries.
The baking culture in Kashmir began with the invasion and subsequent rule of the Central Asian sultans. Historians believe baking was at its zenith during the rule of Ghiyas-ud-Din Zain-ul-Abidin, who reigned for 50 years during the 1400s.
Breakfast or tea time in Kashmir is incomplete without a baked accoutre- ment. There are different breads for every season and occasion. A few types of breads available in Kashmir are &ndash
Baqerkhani
Similar to a puff pastry, baqerkhani is baked in layers and served with tea. There is a sweet variant as well. l Chzot/ Girda A staple in breakfasts across Kashmir, it is baked in a tandoor and has the thumb impressions of the baker all over the top. There is also a variant baked with ghee to make it softer and served as a bread accompaniment in a wazwan feast.
Lavaas
The Kashmiri version of pita, this is an unleavened flatbread. Its crispy version can be had with preserves or jams, and its softer cousin can be used to wrap meat or chickpeas.
Chochwor
The local version of a bagel, the chochwor is a soft round bread, usually with a hole in the middle and sprinkled with sesame seeds.
Sheermal
A crumbly bread, lightly salted, with vertical grooves on its surface l Roath A spongy cake baked with dry fruits. It is a popular gift during weddings from the bride&rsquos family to the groom&rsquos. The wedding roath is often huge, a metre or more in length and breadth.
Kulchas
The Kashmiri kulcha is a hard, dry bread. It can be garnished with nuts, poppy seeds, and sesame seeds and glazed with butter or ghee. Sweetened kulchas, called &lsquokhatais&rsquo, are also popular.
