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Kashmir’s beloved ‘Kandur Tchot’: Ludhiana’s latest sensation

Located in Ludhiana, a unique bakery has captured the attention of the city, attracting hordes of customers eager to taste the authentic Kashmiri bread, ‘Kandur Tchot’, with queues forming outside its door daily.

Kandur Tchot

At Kashmir Bakery, the alluring aroma of oval-shaped rotis freshly cooked in the traditional tandoor oven attracts food lovers from across the city. Famous for its crisp and delicate texture, the bakery’s ‘Kandur Touchot’ has garnered a loyal fan base, introducing many Punjabis to the intricate bread culture of Kashmir.

As locals flock to indulge in their beloved ‘Kandur Tchot’ fix, this unassuming bakery has transcended cultural boundaries, spotlighting Kashmir’s culinary heritage far beyond its native terrain. Mohammad Subhan Lone, a Gazeryal Kupwara native, has spearheaded this venture, leveraging his years of experience running a restaurant at Bhalla market, Mochpura Bazar, Ludhiana. His bakery stands as a testament to his dedication to acquainting the people of Ludhiana with the flavors of Kashmiri bread.

Lone, speaking to Greater Kashmir, said, “I had initially planned to launch this venture in autumn, but the dire need for quality bread for more than two hundred Kashmiri families living in Ludhiana, especially during Ramzan, inspired me to speed up the process.”

Mohammed Subhan enthusiastically comments, “The response from the community has been tremendous. It’s not just Kashmiris; locals also appreciate the taste of Kashmiri bread like Girda, Kulcha, and others. Besides, they enjoy Kashmiri Namkeen Chai “

Lone recalls, “Three decades ago, I came here during winters to sell Kashmiri shawls and apparel. Over time, I set up a restaurant where I serve authentic Kashmiri wazwan.”

Given that Kashmiri roti embodies the essence of Kashmiri culture, I am inspired to introduce it to this corner of the world, thereby promoting greater awareness and appreciation for our heritage.”

More about Kashmiri Kandur Tchot

Kashmiri Kandur Touchot, a traditional bread, holds a special place in Kashmiri cuisine. Prepared using a unique blend of flour, yeast, salt, and water, it has a distinct taste and texture. The specialty of Kandur Touchot is its oval shape, which is achieved by hand-kneading and careful cooking. Traditionally cooked in a tandoor oven, it becomes crispy on the outside while remaining soft and fluffy on the inside. The aroma of freshly baked Kandur Tchot coming from the local bakeries is a delight to the senses.

It serves as the main accompaniment to various Kashmiri dishes and enhances their taste. Kandur Touchot is not only a culinary delight but also a symbol of the rich cultural heritage of Kashmir. Often enjoyed with kebabs, curries, or as a snack alone, it provides a satisfying indulgence. Its popularity extends beyond Kashmir, and it has fans across all regions due to its unique taste and texture. For both locals and visitors, savoring a hot piece of Kandur Touchot is an essential part of experiencing Kashmiri cuisine.

Process of making Kashmiri Kandur Tchot

  • The process of making Kashmiri Kandur Tchot starts by mixing high-quality flour, yeast, salt, and water to form a smooth dough.
  • After the dough is thoroughly kneaded, it is left to rest and rise, allowing the yeast to ferment and impart flavor.
  • Once the dough has risen enough, it is divided into small portions and shaped into oval discs by hand.
  • These shaped discs are then placed on a cloth-covered surface and covered with a wet cloth to prevent drying.
  • Meanwhile, a traditional tandoor oven is preheated to a high temperature, usually using wood or charcoal as fuel.
  • Before baking, the oval-shaped dough discs are gently stretched and flattened to achieve the desired thickness.
  • Using a long-handled paddle, known as a peeler, the flattened dough is carefully transferred to the hot tandoor oven.
  • Kandur Tchot is cooked in a tandoor until it puffs up and develops a golden-brown crust, which usually takes just a few minutes.
  • Once baked, the bread is removed from the tandoor and brushed with ghee or butter to enhance its flavor and give it a shiny finish.
  • Freshly cooked Kashmiri Kandur Tchot is then served hot, ready to be enjoyed with various dishes or alone as a delicious snack.

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