[Koshur indigenous bakery thread]

Srinagar no longer has its own indigenous bakers (kaandurs). Most of the kanderwaans right now in Srinagar have come from north Kashmir. Hence, the nomenclature is their own.

That's why you see some kaandurs making a special kind of a kulcha that others don't. It's because that kulcha is from their own area, e.g., Sopore's kulchas are quite famous.

South Kashmir's kaandurs are a rare find in Srinagar.

To trace the roots of a particular item, you'll have to see where that kandur is from and you'll know what that thing is called over there.

For example, there are at least 5 kinds of shirmaals that I know of but for most people shirmal is only one and the rest is kulcha/crip.

Here's Islamabad's Qandi(sweet) kulcha. Bakery shops in Srinagar copied it and started calling it khatai but I swear it doesn't even taste close to the original.

And real Khatai, well in Pakistan, melts in your mouth. It's really good.
(Picture from Dial Kashmir)

This is Pampori shirmaal. You can find it on kaanderwaans right at the main bus stop on the old national highway near Lethpora.

Some people in Srinagar call the same thing as crip. Apparently, that's a separate debate.
This is the most common and the tastiest shirmal in Kashmir.

Now there's this Namkeen Kulcha.

It's a Nun Chai king. You'll only find it in Islamabad kaanderwaans.

Islamabad has two kinds of shirmaals. One is white with khashkhaash with an almond in the center and wazel (red) shirmaal has sesame seeds. The wazel shirmaal are sometimes called as Tczotchwor Kulcha in Srinagar.

Some people also call wazel shirmaal as crip.

Now there's baakirkhaani/katlam. Essentially a kind of puff pastry elsewhere.
It only tastes good when it's freshly baked. Otherwise its very hard. Good when soaked in nunchai.

The new bakery ones are better.

Tczotchwor. An absolute king. It will rescue you from the depths of despair once you have it with amul butter and nunchai.

Girde'

Girde' is not Tczot. It only has horizontal lines and contains ghee. Also the timing, girda is only available after like 11 am and not early in the morning.

Tczot.
Best have it with a spread. Essential part of any Kashmiri breakfast. It's either this or lawasa in some areas/households.

Lawasa. It is essentially a naan elsewhere, just not so thick.

It goes with anything, a tuj on the roadside or even an omelette in the morning. A narm (soft) lawasa with amul butter is my childhood favourite.

Don't forget, masaal lawaas. Yummiest treat.

Kulcha.
This is where the variety exists without any confusion in the names.

A crispy, hard-baked item; can come in a different shapes and sizes depending upon the creative brains of kaandur.

Again, favourite on the side of chai or kehwa.

Rajpori shirmaal.

Comes from Rajpora in Pulwama. It's a bit sweeter than the other shirmals and has sesame seeds on top.

Goes with regular (Lipton) tea.