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Sheermal, also known as Shirmal, is a classic saffron-flavoured flatbread from Greater Iran. The word sheermal comes from the Persian words sheer, which means "milk," and malidan, which means "to rub." Sheermal literally translates to "milk rubbed." Following the Mughal emperors' introduction to North India. It became a Lucknow, Hyderabad, and Aurangabad delicacy. It's also a staple of Awadhi cuisine, and it's popular in places like Old Bhopal and Pakistan. Shirmal is a moderately sweet maida naan baked in a tandoor or oven and leavened with yeast. Shirmal was historically prepared in the same way as roti. Today, shirmal is made in the same way that naan is. Warm milk sweetened with sugar and flavoured with saffron and cardamom was substituted for warm water in the naan flatbread preparation. The finished result is similar to Danish pastry. In Iran, there are minor regional differences in sheermal preparation. As a result, when travelling across regions, it is occasionally sold as a souvenir. Shirmal is sometimes served alongside nihari or with Lucknow kababs.
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Both the Kakori Kebab and Sheermal are outstanding dishes that have endured the test of time and earned a spot in everyone's heart. The meat is tenderised with mangoes before infusing the kebabs with a carefully selected blend of diverse spices. On the other hand, galouti kebabs and tunday kebabs are also the delicacies that go well with Sheermal. The firm texture of sheermal is balanced with soft and melt in the mouth kebabs. Sheermal and kebabs are a heavenly combination that is fulfilling to the soul. It is common street food in the streets of Lucknow. You can feel the sweetness of sheermal and the soft blend of kebabs in each bite. The flavours burst in the mouth like a soft cotton ball and transport you to the royal kitchens of Awadh.
