Bakarkhani

Source: Wikipedia, the free encyclopedia.

Bakorkhani
Dhaka, Bangladesh. They can be seen lining the walls of the tandoor oven.
Alternative namesShukha
TypeBread
CourseAppetizer/Dessert
Place of originBangladesh
Region or stateDhaka, Chittagong
Associated cuisineBangladesh,[1] India[2] and Pakistan[3]
Main ingredientsDough, ghee, milk, sugar (optional)
VariationsGao-joban, Shuki (shukha), Nimshuki, Kaicha-ruti, Mulam, Chinshuki, Kashmiri

Bakarkhani or Baqarkhani or Bakorkhoni also known as bakarkhani roti, is a thick, spiced

Muslim religious festivals in South Asia and is now popular as sweet bread.[5]

Bakorkhani is almost

nigella seeds, salt, and ghee
(clarified butter).

Legend

A single bakorkhani

A legend attributes the bread's name to

jagirdar in Barisal's Salimabad and Umedpur parganas.[8] The tragic love story of Baker Khan and Khani Begum inspired the bakers to name his favourite bread Bakerkhani.[9][10] Dhaka's first bakorkhani shop opened in close proximity to Lalbagh Fort and many of the city's bakorkhani sellers originate from the Sylhet Division.[11]

The

Lucknow and Hyderabad.[12]

Regions

Bakarkhani is popular in the regions of Pakistan,[4] India,[13] Bangladesh, Afghanistan and Russia.[14]

Utsa Ray, a culinary historian, described Bakarkhani as the "pride" of the "gastronomic culture of Dhaka"[15] and according to other scholars, "Bakorkhoni gives Old Dhaka a unique and distinct culinary identity".[16] According to Hakim Habibur Rahman, Bakorkhoni could not be found in anywhere else than Dhaka during the colonial period.[15]

Preparation

A plate of bakorkhani

Bakorkhani is made by kneading together flour, ghee, in some cases cardamom, sugar and salt with water. The dough is then flattened. The bread is made by stretching a sheet of dough repeatedly and interleaving with ghee, molasses, saffron water, poppy or nigella seeds before baking on a tandoor or tawa girdle.

Variations

Chittagonian bakorkhoni

It is also known as shukha (meaning 'dry') naan or shukha roti due to its dry texture.[6] Hakim Habibur Rahman, author of Dhaka Panchas Baras Pahle, lists three variations of bakorkhani; Gao-joban, shuki (shukha) and nimshuki. There are also other variations such as kaicha-ruti, mulam and chinshuki.[7]

Outside of Dhaka, different types of Bakarkhani are eaten across the country. The Bakarkhani of Sylhet and Chittagong resemble a sweet and syrupy porota,[17] whilst the Bakarkhani of Dinajpur is thick and doughy and often contains pieces of morobba.[18]

There is also a

sesame seeds.[20] It is typically consumed hot, during breakfast, often with noon chai.[21]

In literature

Bakorkhani shop in Old Dhaka

Bakorkhani is mentioned in lines of a Bengali poem by Pratul Mukhopadhyay:

See also

Wikimedia Commons has media related to Bakarkhani.

References

  1. ^ Akbar, Ahsan (21 March 2021). "From kala bhuna to shatkora curry – let's all get a taste for Bangladesh". The Guardian. Retrieved 7 October 2021.
  2. ISBN 9788170230069. A rare leavened Indian bread, Bakarkhani is a popular with the Muslims of the Deccan
    .
  3. ^ Sumayya Usmani (2017). Mountain Berries and Desert Spice: Sweet Inspiration From the Hunza Valley to the Arabian Sea. Frances Lincoln. p. 51.
  4. ^ a b "This sweet flatbread is in fact a Mughal recipe". Dawn. 2 February 2016.
  5. ^ Shinwari, Sher Alam. "Local pizza, Bakorkhani bread gaining popularity". Dawn. Pakistan. Retrieved 24 February 2020.
  6. ^
    ISBN 984-412-104-3
    .
  7. ^
    OL 30677644M
    . Retrieved 25 April 2024.
  8. ^ Nazir Hussain (April 1995). Kingbodontir Dhaka (Edition 3). Dhaka: 3 Star Cooperative Multipurpose Society Ltd. p. 293.
  9. ^ "Bakorkhani: delight in every bite". Daily Sun. Retrieved 5 May 2018.
  10. ^ Prothom Alo, Chhutir Dine, 4 February 2006
  11. ^ Muhammad Abu Talib (28 February 2015). ঐতিহ্যের বাকরখানি যাচ্ছে বিদেশে [Traditional bakarkhani is going abroad]. The Daily Ittefaq (in Bengali).
  12. ^ Katti, Madhuri (14 March 2019). "Bakorkhani: An Ode To Lost Love". Live History India. Archived from the original on 1 July 2019. Retrieved 1 July 2019.
  13. ISBN 9780313324871
    .
  14. ^ "Bakarkhani: delight in every bite". Daily Sun. 24 April 2016.
  15. ^
    ISBN 978-1-107-04281-0
    .
  16. ISBN 978-0-12-820012-4
    .
  17. ^ "Sylhety Bakharkhani". khadizaskitchen.com. Retrieved 29 April 2020.
  18. ^ "Bakarkhani: delight in every bite". Daily Sun (Bangladesh). 24 April 2016. Retrieved 29 April 2020.
  19. ^ Afreen, Saima (6 December 2014). "Bakorkhani, only a sweet memory now". The Times of India. Retrieved 24 February 2020.
  20. ^ "Culture of Anantnag". District Anantnag J&K. Archived from the original on 19 June 2009.
  21. ^ "Kashmir has special confectionary". Thaindian News. 13 March 2008. Archived from the original on 12 May 2018. Retrieved 18 July 2013.
  22. ^ ঐহিত্যবাহী বাখরখানির ইতিহাস [Traditional Bakarkhani history]. Natun Barta (in Bengali). 25 July 2020. Archived from the original on 6 October 2021. Retrieved 6 October 2021.
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