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Kashmir is often referred to as ‘Paradise on Earth’ because of its pristine beauty, irrespective of the weather. In winter, it is encapsulated in a white blanket of snow, and in spring and summer, it boasts shades of green and vibrant flowers. But beyond picturesque Dal Lake, enjoyable shikara rides, mesmerising treks, and intricate textile work and craftsmanship, are Kashmiri dishes brimming with local flavours.
Video Credit: Sanjeev Kapoor Khazana/ YouTube
The local delights are known among tourists for their exquisite taste, but so are native flatbreads. Yes, you read that right. Kashmir is the origin of many flatbreads, including local naan and kulcha. These unique creations are staples of the diet in the valley. Below are some of the varieties that foodies must savour at least once in their lives, especially when touring the Union Territory.
Tilwur
Tilwur, often written as telvor, telvur, and tilwada, is a thick flatbread. It resembles a doughnut with white sesame seeds on the top. The brown and white bread is made of atta, baking soda, milk, yeast powder, egg whites, and sesame seeds. However, unlike fried doughnuts, it is baked in a tandoor until the crust is flaky and golden brown. It is nutty and enjoyed with the evening tea.
Image Credit: Kashmiri Village Kitchen/ YouTube
Tomla Tsot
Tomla tsot is like a chapati prepared in Kashmir using rice flour. It is a gluten-free option that people can opt for if they are struggling with gluten intolerance. Cooked on a hot griddle, it is often consumed for breakfast in most Kashmiri households. Locals love to pair it with the traditional noon chai or salted tea. Will you try it?
Kashmiri Roti
Unlike the rest of India, Kashmiri roti is not thin and does not fluff up into a sphere. It is round and thick, featuring marks made by pushing the dough with fingers. Another unique aspect involved in the making of this roti is no use of a rolling pin. People grease the dough ball with water and stretch it using the circular movement of their hands. This brown bread has a crispy crust, and it is enjoyed with gravy or tea.
Girda (Kander Tchot)
Girda is a Kashmiri flatbread prepared by fermenting the wheat dough overnight. Many local vendors prepare it as the first bread in the morning so that people can have it for breakfast. Baked in a tandoor, this flatbread has a crunchy crust but soft insides, making indulging in it fun for the mouthfeel.
Lavasa
Lavasa is like a tandoor naan. It is unleavened and made from wheat flour, water, and salt. When it comes out of the tandoor, it has soft boils on it. The bread is paired with gravies in restaurants because it has a chewy texture that allows you to enjoy the flavours for a little longer. Locals also enjoy it with just tea.
Routh
Routh is a sweet flatbread prepared in Kashmir during festive occasions. It is a baked delight boasting a crunch and a nutritional profile from all the local dry fruits used in the making. It is often a part of wedding rituals where the bride’s family gift it to her in-laws' post-nuptials. You can find it in local bakeries, too.
