Kashmiri Naan, a delightful culinary gem from the northern Indian region of Kashmir, has found a home in the diverse food landscape of Malaysia. This unique bread, traditionally baked in a tandoor, is a beloved part of both Kashmiri and Malaysian cuisine.
What is Kashmiri Naan?
Kashmiri Naan is a type of leavened bread, distinguished by its stuffing of dried fruits and nuts. The dough, made from refined flour, is enriched with milk and yogurt, giving the bread its characteristic soft and fluffy texture. The stuffing often includes a mix of almonds, cashews, raisins, and sometimes cherries or coconut, offering a sweet contrast to the savoury bread.
Kashmiri Naan in Malaysia
In Malaysia, Kashmiri Naan has been embraced with open arms. It’s commonly served in Indian restaurants and is a favourite among locals and tourists alike. The sweet and nutty flavours of the naan make it a perfect accompaniment to spicy Malaysian curries, creating a balance of flavours that is hard to resist.
Conclusion
Kashmiri Naan is more than just a bread; it’s a testament to the cultural exchange between India and Malaysia. As you bite into the soft, fluffy naan and taste the sweet, nutty filling, you experience a piece of Kashmir and Malaysia’s shared culinary journey.
Article curated by Suwaytha Gopal
