Kandur Waan - The Kashmiri Love for Bread

The scenic valley of Kashmir has beauty of mythical proportions - the Chinar trees on the Dal lake, the spectacular mountain peaks capped with snow, gushing streams and lush gardens blooming with flowers.

From Goshtaba to Roganjosh and Dum Aloo, the rich cuisine of Kashmir has charmed everyone who's ever had a taste, but beyond the flavourful platter are the baked goods. Kashmiris have a very special relationship with bread.

Kashmiri Breads You Must Try

Lavasa - an everyday baked, unleavened flatbread. Crispy yet tender, liberally spread with butter or ghee before eating.

Katlam - this layered cousin of the croissant is a flaky bread best accompanied by Sheer Chai or Kehwa and a dollop of butter.

Sheermal - saffron-flavoured bread with a dry, crumbly biscuit-like texture and a light sweet flavour. The word is derived from Persian: sheer (milk) and malidan (to rub).

Girda - one of the most famous breads in Kashmir. Made with dough fermented overnight, baked in a tandoor to achieve a golden crisp texture.