Bakarkhani: Difference between revisions
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'''Bakarkhani''' ({{lang-bn|বাকরখানি|Bakorkhani}}) or '''baqarkhani''', also known as '''bakar khani roti''', is a thick, spiced [[flatbread]] that originated in [[ |
'''Bakarkhani''' ({{lang-bn|বাকরখানি|Bakorkhani}}) or '''baqarkhani''', also known as '''bakar khani roti''', is a thick, spiced [[flatbread]] that originated in [[Bengal]] during the [[Bengal Subah|Mughal period]] ultimately taking inspiration from an [[Afghanistan|Afghan]] flatbread. Despite it's roots in Bengal, the bread has developed several regional variants throughout the [[Indian subcontinent]].<ref name="bpedia" /> It is a very common breakfast snack in [[Old Dhaka]], where it is also most popular in.<ref name=omor/> Outside of Dhaka, Bakarkhani is prepared on certain [[Muslim]] religious festivals and is now popular as sweet bread.<ref>[https://www.dawn.com/news/1299096 Local pizza, Bakarkhani bread gaining popularity]</ref> |
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Bakarkhani is almost [[biscuit]]-like in texture, with a hard crust. The chief ingredients are flour, [[semolina]], sugar, [[molasses]] soaked in [[saffron]], [[poppy seed|poppy]] or [[nigella seed]]s, salt, and [[ghee]] (clarified butter). |
Bakarkhani is almost [[biscuit]]-like in texture, with a hard crust. The chief ingredients are flour, [[semolina]], sugar, [[molasses]] soaked in [[saffron]], [[poppy seed|poppy]] or [[nigella seed]]s, salt, and [[ghee]] (clarified butter). |
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== History == |
== History == |
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[[File:Bakarkhani 001.jpg|right|thumb|250px|A single bakarkhani]] |
[[File:Bakarkhani 001.jpg|right|thumb|250px|A single bakarkhani]] |
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Although most popularly eaten in [[Old Dhaka]], where it is an authentic tradition, the makers of bakarkhani tend to have roots in the [[Sylhet region]]. Many rebellious Afghans migrated to the Sylhet region during the [[Baro-Bhuiyan]] period as it was seen as a safe-zone for them due to the strong insurgency of rebellious chieftains. The final Afghan ruler, [[Khwaja Usman]], was defeated by the Mughals in 1612 and the remaining Afghans surrendered though continuing to live in Sylhet. The rebels which were captured by the Mughals were made to serve a type of bread associated with their Afghan culture (which would later be known as bakarkhani). As Dhaka was the capital of Mughal Bengal, people from all over Bengal, including Sylhet, would migrate there seeking employment opportunities. The elites of Dhaka had good relations with the upper-class families of Sylhet, and transport between these two regions were common. Many Sylhetis who came to Dhaka started making this bread which they supposedly learnt from the [[Afghans]] which lived in Sylhet.<ref name="desh" /><ref name=omor>{{cite news|url=http://web.dailyjanakantha.com/details/article/244010/%E0%A6%AC%E0%A6%BE%E0%A6%95%E0%A6%B0%E0%A6%96%E0%A6%BE%E0%A6%A8%E0%A6%BF-%E0%A6%85%E0%A6%AE%E0%A6%B0-%E0%A6%AA%E0%A7%8D%E0%A6%B0%E0%A7%87%E0%A6%AE%E0%A7%87%E0%A6%B0-%E0%A6%95%E0%A6%BE%E0%A6%B9%E0%A6%BF%E0%A6%A8%E0%A7%80/print/|title=বাকরখানি: অমর প্রেমের কাহিনী|language=bn|work=The Daily Janakatha|date=21 Jan 2017}}</ref> Many of Dhaka's bakarkhani sellers even today originate from [[Greater Sylhet]].<ref>{{cite web|url=https://archive1.ittefaq.com.bd/trade/2015/02/28/15300.html|title=ঐতিহ্যের বাকরখানি যাচ্ছে বিদেশে|language=bn|author=Muhammad Abu Talib|date=28 Feb 2015|work=[[The Daily Ittefaq]]}}</ref> |
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A legend attributes the name to Agha Baker Khan, the adopted |
A legend attributes the bread's name to Agha Baker Khan, the adopted on of the [[Nawab of Bengal]], [[Murshid Quli Khan]].<ref name="mamun" /> According to the legend, Agha Baker Khan, a general based in [[Chittagong]] under Nawab [[Siraj ud-Daulah]] of Bengal, falls in love with a dancer called Khani Begum from [[Motijheel Thana|Arambagh]], who was also eyed by Zaynul Khan, the city's [[kotwal]] and the son of a [[vizier|wazir]]. Zaynul attempts to attack Khani for rejecting him, and Baker intervenes, defeating Zaynul in a [[swordfight]]. Zaynul 's two companions go and lie to his father, the wazir, telling him that Baker has killed Zaynul. Out of fury, the wazir orders them to put Baker inside a cage with a tiger. Baker kills the tiger and at the same time, the claim of Zaynul's death is found to be false. The wazir, Jahandar Khan, and his son Zaynul then kidnap Khani and set off for [[South Bengal]]. The battle continues there as Baker arrives to rescue Khani. In another brawl of [[talwar]]s, Jahandar accidentally kills Zaynul, after Zaynul inadvertently murders Khani. Khani is later buried in Bakla-Chandradwip ([[Patuakhali District|Patuakhali]]-[[Barisal District|Barisal]]). Baker Khan builds a tomb over her grave and Bakla-Chandradwip would be renamed [[Backergunge|Bakerganj]] after him.<ref name=bpedia>{{cite Banglapedia|article=Bakorkhani|author=Hossain, Muhammad Faruque}}</ref> Baker was already familiar with this area as he was a [[jagirdar]] in [[Barisal Division|Barisal]]'s Salimabad and Umedpur [[pargana]]s.<ref name="kingbodonti">{{cite book|author=Nazir Hussain|title=Kingbodontir Dhaka (Edition 3)|publisher=3 Star Cooperative Multipurpose Society Ltd.|date=April 1995|location=Dhaka|page=293}}</ref> The tragic love story of Baker Khan and Khani Begum inspired the bakers to name his favourite bread ''Bakerkhani''.<ref name=dailysun>{{cite news|url=http://www.daily-sun.com/post/131131/Bakarkhani:-delight-in-every-bite|title=Bakarkhani: delight in every bite|publisher=[[Daily Sun (Bangladesh)|Daily Sun]]|accessdate=5 May 2018}}</ref><ref>[[Prothom Alo]], Chhutir Dine, 4 February 2006</ref> [[Dhaka]]'s first bakarkhani shop opened in close proximity to [[Lalbagh Fort]]. |
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The [[Bengal Subah]], specifically Mughal Dhaka, was a hub for merchants from all parts of [[the subcontinent]] and even as far as the [[Middle East]] and [[Armenia]]. Through trade and travel, the bakerkhani became popular outside of [[Bengal]] in places such as [[Kashmir]], [[Bihar]], [[Lucknow Division|Lucknow]] and [[Hyderabad]].<ref>{{cite news|url=https://www.livehistoryindia.com/living-history/2019/03/14/bakarkhani-an-ode-to-lost-love|title=Bakarkhani: An Ode To Lost Love|website=Live History India|last=Katti|first=Madhuri|date=14 March 2019}}</ref> |
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== Preparation == |
== Preparation == |
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Becho na becho na bondhu tomar chokher moṇi, |
Becho na becho na bondhu tomar chokher moṇi, |
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Jhinge becho pãch shikete hazar takay shona |
Jhinge becho pãch shikete hazar takay shona |
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Haater kolom jonom dukhi take becho na.}}<ref name=" |
Haater kolom jonom dukhi take becho na.}}<ref name="desh">{{cite web|url=http://deshreview.com/%E0%A6%AA%E0%A7%81%E0%A6%B0%E0%A6%BE%E0%A6%A8-%E0%A6%A2%E0%A6%BE%E0%A6%95%E0%A6%BE%E0%A6%AC%E0%A6%BE%E0%A6%B8%E0%A7%80%E0%A6%B0-%E0%A6%AC%E0%A6%BE%E0%A6%95%E0%A6%B0%E0%A6%96%E0%A6%BE%E0%A6%A8%E0%A6%BF/|title=পুরান ঢাকাবাসীর বাকরখানি না হলেই নয়|language=bn|publisher=DeshReview|date=July 19, 2017|access-date=December 4, 2017}}{{dead link|date=March 2019|fix-attempted=yes}}</ref></poem></blockquote> |
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== See also == |
== See also == |
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Revision as of 17:02, 12 February 2020
 Bakarkhani being made in Dhaka, Bangladesh. They can be seen lining the walls of the tandoor oven. | |
| Alternative names | Shukha |
|---|---|
| Type | Bread |
| Course | Appetizer/Dessert |
| Place of origin | Bangladesh |
| Region or state | Dhaka |
| Associated cuisine | Bangladeshi cuisine |
| Main ingredients | Dough, ghee, milk, sugar (optional) |
| Variations | Gao-joban, Shuki (shukha), Nimshuki, Kaicha-ruti, Mulam, Chinshuki, Kashmiri |
Bakarkhani (Bengali: বাকরখানি, romanized: Bakorkhani) or baqarkhani, also known as bakar khani roti, is a thick, spiced flatbread that originated in Bengal during the Mughal period ultimately taking inspiration from an Afghan flatbread. Despite it's roots in Bengal, the bread has developed several regional variants throughout the Indian subcontinent.[1] It is a very common breakfast snack in Old Dhaka, where it is also most popular in.[2] Outside of Dhaka, Bakarkhani is prepared on certain Muslim religious festivals and is now popular as sweet bread.[3]
Bakarkhani is almost biscuit-like in texture, with a hard crust. The chief ingredients are flour, semolina, sugar, molasses soaked in saffron, poppy or nigella seeds, salt, and ghee (clarified butter).
History
Although most popularly eaten in Old Dhaka, where it is an authentic tradition, the makers of bakarkhani tend to have roots in the Sylhet region. Many rebellious Afghans migrated to the Sylhet region during the Baro-Bhuiyan period as it was seen as a safe-zone for them due to the strong insurgency of rebellious chieftains. The final Afghan ruler, Khwaja Usman, was defeated by the Mughals in 1612 and the remaining Afghans surrendered though continuing to live in Sylhet. The rebels which were captured by the Mughals were made to serve a type of bread associated with their Afghan culture (which would later be known as bakarkhani). As Dhaka was the capital of Mughal Bengal, people from all over Bengal, including Sylhet, would migrate there seeking employment opportunities. The elites of Dhaka had good relations with the upper-class families of Sylhet, and transport between these two regions were common. Many Sylhetis who came to Dhaka started making this bread which they supposedly learnt from the Afghans which lived in Sylhet.[4][2] Many of Dhaka's bakarkhani sellers even today originate from Greater Sylhet.[5]
A legend attributes the bread's name to Agha Baker Khan, the adopted on of the Nawab of Bengal, Murshid Quli Khan.[6] According to the legend, Agha Baker Khan, a general based in Chittagong under Nawab Siraj ud-Daulah of Bengal, falls in love with a dancer called Khani Begum from Arambagh, who was also eyed by Zaynul Khan, the city's kotwal and the son of a wazir. Zaynul attempts to attack Khani for rejecting him, and Baker intervenes, defeating Zaynul in a swordfight. Zaynul 's two companions go and lie to his father, the wazir, telling him that Baker has killed Zaynul. Out of fury, the wazir orders them to put Baker inside a cage with a tiger. Baker kills the tiger and at the same time, the claim of Zaynul's death is found to be false. The wazir, Jahandar Khan, and his son Zaynul then kidnap Khani and set off for South Bengal. The battle continues there as Baker arrives to rescue Khani. In another brawl of talwars, Jahandar accidentally kills Zaynul, after Zaynul inadvertently murders Khani. Khani is later buried in Bakla-Chandradwip (Patuakhali-Barisal). Baker Khan builds a tomb over her grave and Bakla-Chandradwip would be renamed Bakerganj after him.[1] Baker was already familiar with this area as he was a jagirdar in Barisal's Salimabad and Umedpur parganas.[7] The tragic love story of Baker Khan and Khani Begum inspired the bakers to name his favourite bread Bakerkhani.[8][9] Dhaka's first bakarkhani shop opened in close proximity to Lalbagh Fort.
The Bengal Subah, specifically Mughal Dhaka, was a hub for merchants from all parts of the subcontinent and even as far as the Middle East and Armenia. Through trade and travel, the bakerkhani became popular outside of Bengal in places such as Kashmir, Bihar, Lucknow and Hyderabad.[10]
Preparation
Bakerkhani 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
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 bakarkhani; Gao-joban, shuki (shukha) and nimshuki. There are also other variations such as kaicha-ruti, mulam and chinshuki.[1]
Kashmiri
There is a also a Kashmiri variant of bakarkhani[11] which is a thinner variety, similar to round naan in appearance, but crisp and layered, and sprinkled with sesame seeds.[12] It is typically consumed hot, during breakfast, often with noon chai.[13]
In literature
Bakarkhani is mentioned in a Bengali poem by Pratul Mukhopadhyay:
Aalu becho, chhola becho, becho bakorkhani
Becho na becho na bondhu tomar chokher moṇi,
Jhinge becho pãch shikete hazar takay shona
Haater kolom jonom dukhi take becho na.[4]
See also
References
- ^ a b c Hossain, Muhammad Faruque (2012). "Bakorkhani". In Islam, Sirajul; Miah, Sajahan; Khanam, Mahfuza; Ahmed, Sabbir (eds.). Banglapedia: the National Encyclopedia of Bangladesh (Online ed.). Dhaka, Bangladesh: Banglapedia Trust, Asiatic Society of Bangladesh. ISBN 984-32-0576-6. OCLC 52727562. OL 30677644M. Retrieved 27 June 2024.
- ^ a b "বাকরখানি: অমর প্রেমের কাহিনী". The Daily Janakatha (in Bengali). 21 Jan 2017.
- ^ Local pizza, Bakarkhani bread gaining popularity
- ^ a b "পুরান ঢাকাবাসীর বাকরখানি না হলেই নয়" (in Bengali). DeshReview. July 19, 2017. Retrieved December 4, 2017.[permanent dead link]
- ^ Muhammad Abu Talib (28 Feb 2015). "ঐতিহ্যের বাকরখানি যাচ্ছে বিদেশে". The Daily Ittefaq (in Bengali).
- ^ a b Muntasir Mamun (July 2006). Dhaka Smriti-Bismritir Nogori (Updated Version). Dhaka: Anannya. p. 172. ISBN 984-412-104-3.
- ^ Nazir Hussain (April 1995). Kingbodontir Dhaka (Edition 3). Dhaka: 3 Star Cooperative Multipurpose Society Ltd. p. 293.
- ^ "Bakarkhani: delight in every bite". Daily Sun. Retrieved 5 May 2018.
- ^ Prothom Alo, Chhutir Dine, 4 February 2006
- ^ Katti, Madhuri (14 March 2019). "Bakarkhani: An Ode To Lost Love". Live History India.
- ^ Bakarkhani, only a sweet memory now
- ^ "Culture of Anantnag". District Anantnag J&K. Archived from the original on 2009-06-19.
- ^ "Kashmir has special confectionary – Thaindian News". Thaindian.com. 2008-03-13. Retrieved 2013-07-18.
