There is a lot of typical traditional food in Kashmir. Thinking of India and food, rice is the dish that pops to my mind. But in Kashmir - being from Germany, the typical bread country - I relish the many varieties of bread you can find here. Morning It starts in the morning with Girda (Tsot), a medium sized flat bread, the perfect size to fit snugly onto a small plate. A gentle golden color on the upper side and blunt beige from below, it is soft and stout in the middle. Long deep lines on the top, formed by the fingertips of the baker (Kandur) is its trade mark. Every neighbourhood has its own Kandur (Baker). It is best to get the breads from the Kandur as they are fresher than when you get them later on in the bakery shops. People eat it in the morning with tea and sometimes butter and jam on it. My children are convinced, the best way to eat it, is fresh and warm from the bakery, when it is still crispy. On special occasions you get it with ghee on it and it somehow reminds me of Pizza bread. Midday Later in the day around noon you get my next favourite one, Czochwor, a sesame topped bagel. Locals would eat it with their salt tea in the afternoon, but it is also a great snack with salad or just with butter and jam on it. A warning ,this is not a bread to keep, as it gets really hard already after a few hours and then only can be dipped in namkeen chai (salt tea). Lavaas/ naan is a thin, large, unleavened flat bread, white in color. Often served as a side dish with meals. It has a unique mixture of being
There is a lot of typical traditional food in Kashmir. Thinking of India and food, rice is the dish that pops to my mind. But in Kashmir – being from Germany, the typical bread country – I relish the many varieties of bread you can find here. Morning It starts in the morning with Girda
