Question

Traditional breads are famous in Kashmir as well. It is said that a Kashmiri’s day starts with a cup of piping hot nun chai (salty pink tea) and a crisp, freshly baked bread from the Kandur (the traditional baker). In Kashmir, the Kandur shop isn’t just a place where one goes to buy the morning and evening breads, it is a social hub. It is a place where you get to hear and participate in discussions that range from gossip to political discourses. The Kandur shop or Kandur waan as it is called in Kashmiri has variety of breads for different occasions that are baked in the Kandur’s oven. Read about some of the Kashmiri breads: Tsot-Girda : is a medium sized round everyday bread that is a must on every breakfast table in Kashmir. Lavasa : is a puffy level bread made from maida. Tsochwor or Tilvor : is a bagel shaped, slightly hard bread with a sprinkling of sesame seeds on top. The baker prepares ‘tsochwor’ at noon time to be enjoyed with the afternoon tea. Kulcha : These are crispy palm-sized breads sprinkled with poppy seeds. These are—mith (sweet) and namkeen (savoury). The bread is taken with some traditional Dodh Kehva (milk Kehva). Sheermal : is another type of bread from Kashmir. It is mildly sweet. Roath : The sweet bread with a cake like texture is baked in traditional tandoor and is topped with dry fruits. However, this one bread is made for grand occasions like weddings, child birth or engagements and served with Kehva. • Now, collect information about breads, parathas, rotis in different parts of the country. • You can talk to peers, teachers, parents, grandparents, community members and make use of internet. • Make an interesting collage using pictures and write a few sentences about each bread based on the information you have gathered.

Answer 1

Explanation:

There are different types of breads, rotis and paratas. Some of them are Tsot-girda, lavasa, Tsochwor, Kulcha, Namkeen Kulcha, Khatai, Bakerkhaani, Makai Woer, Sheermal, Makai Tsot, Tomla Tsot, Phulke, Aab Tsot and Porathe. Tandoors should be different according to the every bread variety. Under the medium flame, Bakerkhani should be cooked. At low temperatures, Tsochwor and kulchas should be cooked. Under the medium flame, Bakerkhani should be cooked with the tandoor covered up with warm towel.