The mesmerizing valleys and the lush green locales of Kashmir is what attracts tourists the most. The snow-capped Himalayas with a white layer covering the entire valley is peaceful and calming. While some may say that the best time to visit Kashmir is during the winters if you want to experience snowfall, we say that Kashmir would welcome you with an open heart and cool breeze at any time of the year. A place that has been a bone of contention for years between India and Pakistan, beholds a rich cultural heritage that often gets overlooked.
Have you lived in a house boat in the middle of Dal Lake? Or have you sipped their pink-coloured noon chai while enjoying the mountain view? If not, then you are definitely missing out on a delicious treat. Beyond scenic beauty, you’d find that Kashmir has a diverse culinary scape too. Their curries and breads top the list of the best things to eat in Kashmir. From neni qaliya to shab deg and gaad t’tamatar, the land offers a meat-intensive fare. These are usually paired with breads or rotis which are another likeable aspect of the cuisine.
Moreover, the breads not only feature during the day and dinner meals but also find place at the breakfast table in Kashmiri households. One such popular breakfast bread is Bakarkhani. The fermented bread is cooked in a tandoor and served hot with a cup of kahwa on the side. Made from all-purpose flour (maida) and sooji, the bread is fermented using yeast and then tossed in a tandoor. It attains a crispy and hard texture which is complemented by the sweet curd or rice pudding with which it is served.
Being much closer to a biscuit due to its hard texture, it goes really well with a cup of Kashmiri kahwa. The thick and round flatbread is made by stretching and is good for curries and breakfast both. These days, it is considered to be more of a sweet affair and often eaten during Islamic festivals.
Bakarkhani’s Tryst With Love
Did you know that a simple bread like Bakarkhani has a story attached to it? It is believed that Murshid Quli Khan, a Hindu man was held captive under a Persian noble and converted into a Muslim where his acquired his present name. During his travels from Persia to India, he found a companion called Aga Bakar Khan. While Bakar Khan was of many talents, Murhsid Quli realized his potential and trained him well in several arts. This led him to become the army commander-in-chief of Chittagong, present-day Bangladesh.
During his stay there, he fell in love with a dancer from Dhaka named Khani Begum. However, like every historic love story, this one too had a villain which was Jainul who was also trying to woo the lady. In a certain turn of events, Aga Bakar Khan ended up in jail and later, in a tiger’s cage. Despite all odds, he escaped and returned only to find the love of his life killed. Mourning his lover’s death, he settled in Salimabad district of present-day Bangladesh and that’s when his love for cooking was brought to life. He devised a crispy and crunch tandoori bread and named it after his tragic love, Bakar Khani.
While not many know of this sentimental tale attached to the bread, Kashmiris definitely enjoy their Bakarkhani in the mornings. If you would like to try it too, here’s a recipe.
