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{{Infobox food |
{{Infobox food |
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| image = Bakorkhani.jpg |
| image = Bakorkhani.jpg |
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| caption = Bakorkhani being made in [[Dhaka, Bangladesh]]. They can be seen lining the walls of the [[tandoor]] oven. |
| caption = Bakorkhani being made in [[Dhaka, Bangladesh]]. They can be seen lining the walls of the [[tandoor]] oven. |
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| alternate_name = |
| alternate_name = Nim-sukha |
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| country = [[Bangladesh]] ([[Sylhet District|Sylhet]]<ref name=omor/> and [[Old Dhaka]]) |
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| region = [[Indian subcontinent]] |
| region = [[Indian subcontinent]] |
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| national_cuisine = [[Bangladeshi cuisine|Bangladesh]], [[Indian cuisine|India]] and [[Pakistani cuisine|Pakistan]] |
| national_cuisine = [[Bangladeshi cuisine|Bangladesh]], [[Indian cuisine|India]] and [[Pakistani cuisine|Pakistan]] |
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'''Bakorkhani''' ({{lang-bn|বাকরখানি|Bakorkhani}}) or '''baqarkhani''', also known as '''Nim-sukha'''<ref>{{cite book |last1=Guhathakurta |first1=Meghna |last2=Schendel |first2=Willem van |title=The Bangladesh Reader: History, Culture, Politics |date=2013 |publisher=Duke University Press |isbn=978-0-8223-5318-8 |page=147 |language=en}}</ref>, is a thick, spiced [[flatbread]] that originated in Old Dhaka in modern-day [[Bangladesh]] during the [[Bengal Subah|Mughal period]].<ref>{{cite news |title=Still in love with Bakarkhani |url=https://www.tbsnews.net/feature/food/still-love-bakarkhani |access-date=28 September 2021 |work=The Business Standard |date=11 November 2019 |language=en}}</ref> Utsa Ray, a culinary historian, described Bakarkhani as the "pride" of the "gastronomic culture of [[Dhaka]]"<ref name="ray2015" /> and according to other scholars, "Bakarkhani gives Old Dhaka a unique and distinct culinary identity".<ref name="prakash2020">{{cite book |last1=Prakash |first1=Jamuna |last2=Waisundara |first2=Viduranga |last3=Prakash |first3=Vishweshwaraiah |title=Nutritional and Health Aspects of Food in South Asian Countries |date=2020 |publisher=Elsevier Science |isbn=978-0-12-820012-4 |pages=226 |language=en}}</ref> According to [[Hakim Habibur Rahman]], Bakarkhani could not be found in anywhere else than Dhaka during the colonial period.<ref name="ray2015">{{cite book |last1=Ray |first1=Utsa |title=Culinary Culture in Colonial India |date=2015 |publisher=Cambridge University Press |isbn=978-1-107-04281-0 |pages=212-213 |language=en}}</ref> |
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⚫ | With roots in [[Old Dhaka]], the bread later 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, Bakorkhani is prepared on certain [[Muslim]] religious festivals and is now popular as a sweet bread across [[the subcontinent]].<ref>{{cite news|last=Shinwari|first=Sher Alam|title=Local pizza, Bakorkhani bread gaining popularity|newspaper=Dawn|location=Pakistan|url=https://www.dawn.com/news/1299096|access-date=24 February 2020}}</ref> |
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Bakorkhani 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). |
Bakorkhani 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| |
[[File:Bakarkhani 001.jpg|left|thumb|250px|A single bakorkhani]] |
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Although most popularly eaten in [[Old Dhaka]], where it is an authentic tradition, the makers of bakorkhani tend to have roots in [[Sylhet District|Sylhet]]. 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 bakorkhani). 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=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/|script-title=bn:বাকরখানি: অমর প্রেমের কাহিনী|language=bn|work=The Daily Janakatha|date=21 Jan 2017}}</ref> Many of Dhaka's bakorkhani sellers even today originate from the [[Sylhet Division]].<ref>{{cite news |url=https://archive1.ittefaq.com.bd/trade/2015/02/28/15300.html|script-title=bn:ঐতিহ্যের বাকরখানি যাচ্ছে বিদেশে|language=bn|author=Muhammad Abu Talib|date=28 Feb 2015|work=[[The Daily Ittefaq]]}}</ref> |
Although most popularly eaten in [[Old Dhaka]], where it is an authentic tradition, the makers of bakorkhani tend to have roots in [[Sylhet District|Sylhet]]. 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 bakorkhani). 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/|script-title=bn:বাকরখানি: অমর প্রেমের কাহিনী|language=bn|work=The Daily Janakatha|date=21 Jan 2017}}</ref> Many of Dhaka's bakorkhani sellers even today originate from the [[Sylhet Division]].<ref>{{cite news |url=https://archive1.ittefaq.com.bd/trade/2015/02/28/15300.html|script-title=bn: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 bread's name to Agha Baker Khan, an adopted son 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|title=Bakorkhani: delight in every bite|work=[[Daily Sun (Bangladesh)|Daily Sun]]|url=http://www.daily-sun.com/post/131131/Bakarkhani:-delight-in-every-bite|access-date=5 May 2018}}</ref><ref>[[Prothom Alo]], Chhutir Dine, 4 February 2006</ref> [[Dhaka]]'s first bakorkhani shop opened in close proximity to [[Lalbagh Fort]]. |
A legend attributes the bread's name to Agha Baker Khan, an adopted son 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|title=Bakorkhani: delight in every bite|work=[[Daily Sun (Bangladesh)|Daily Sun]]|url=http://www.daily-sun.com/post/131131/Bakarkhani:-delight-in-every-bite|access-date=5 May 2018}}</ref><ref>[[Prothom Alo]], Chhutir Dine, 4 February 2006</ref> [[Dhaka]]'s first bakorkhani shop opened in close proximity to [[Lalbagh Fort]]. |
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=== Sylheti === |
=== Sylheti === |
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{{See|Sylheti cuisine}} |
{{See|Sylheti cuisine}} |
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Sylheti Bakarkhani is completely different from the variants of [[Dhaka]].<ref>{{cite news|url=https://khadizaskitchen.com/tag/sylheti-bakarkhani/|title=Sylhety Bakharkhani|access-date=29 April 2020| publisher=khadizaskitchen.com}}</ref> Dhakai Bakarkhani is a somewhat [[cookie]] type snack, where the Sylheti bakarkhani resembles [[paratha|porota]] a lot.<ref>{{cite news|url=https://www.daily-sun.com/post/131131/Bakarkhani:-delight-in-every-bite|title=Bakarkhani: delight in every bite|access-date=29 April 2020| date=24 April 2016| publisher=[[Daily Sun (Bangladesh)]]}}</ref> Bakarkhani is an [[Iftar]] item in Sylhet. It is also eaten with [[tea]] at night during the month of [[ramadan]].<ref>{{cite |
Sylheti Bakarkhani is completely different from the variants of [[Dhaka]].<ref>{{cite news|url=https://khadizaskitchen.com/tag/sylheti-bakarkhani/|title=Sylhety Bakharkhani|access-date=29 April 2020| publisher=khadizaskitchen.com}}</ref> Dhakai Bakarkhani is a somewhat [[cookie]] type snack, where the Sylheti bakarkhani resembles [[paratha|porota]] a lot.<ref>{{cite news|url=https://www.daily-sun.com/post/131131/Bakarkhani:-delight-in-every-bite|title=Bakarkhani: delight in every bite|access-date=29 April 2020| date=24 April 2016| publisher=[[Daily Sun (Bangladesh)]]}}</ref> Bakarkhani is an [[Iftar]] item in Sylhet. It is also eaten with [[tea]] at night during the month of [[ramadan]].<ref>{{cite web |
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|url=https://www.prothomalo.com/home/article/27054/%E0%A6%87%E0%A6%AB%E0%A6%A4%E0%A6%BE%E0%A6%B0%E0%A7%87-%E0%A6%B8%E0%A6%BF%E0%A6%B2%E0%A7%87%E0%A6%9F%E0%A6%BF%E0%A6%A6%E0%A7%87%E0%A6%B0-%E0%A6%AA%E0%A7%8D%E0%A6%B0%E0%A6%BF%E0%A6%AF%E0%A6%BC-%E0%A6%86%E0%A6%96%E0%A6%A8%E0%A6%BF-%E0%A6%93-%E0%A6%96%E0%A6%BF%E0%A6%9A%E0%A7%81%E0%A6%A1%E0%A6%BC%E0%A6%BF| |
|url=https://www.prothomalo.com/home/article/27054/%E0%A6%87%E0%A6%AB%E0%A6%A4%E0%A6%BE%E0%A6%B0%E0%A7%87-%E0%A6%B8%E0%A6%BF%E0%A6%B2%E0%A7%87%E0%A6%9F%E0%A6%BF%E0%A6%A6%E0%A7%87%E0%A6%B0-%E0%A6%AA%E0%A7%8D%E0%A6%B0%E0%A6%BF%E0%A6%AF%E0%A6%BC-%E0%A6%86%E0%A6%96%E0%A6%A8%E0%A6%BF-%E0%A6%93-%E0%A6%96%E0%A6%BF%E0%A6%9A%E0%A7%81%E0%A6%A1%E0%A6%BC%E0%A6%BF|title=ইফতারে সিলেটিদের প্রিয় আখনি ও খিচুড়ি|website=Prothom Alo|language=bn|date=20 July 2013| access-date=19 April 2020}}</ref> Sylheti Bakharkhani can be tasted as savoury or slightly sweet, leavened or unleavened, soft or crisp.<ref>{{cite news|url=https://www.breadexperience.com/rich-and-flaky-dhakai-bakharkhani/|title=Rich and Flaky Dhakai Bakharkhani Flatbreads #BBB|access-date=29 April 2020| date=16 Nov 2014| publisher=www.breadexperience.com}}</ref> |
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=== Kashmiri === |
=== Kashmiri === |
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There is also a [[Kashmir]]i variant of bakorkhani<ref |
There is also a [[Kashmir]]i variant of bakorkhani<ref>{{cite news | url=https://timesofindia.indiatimes.com/life-style/food/food-reviews/Bakarkhani-only-a-sweet-memory-now/articleshow/45159577.cms | title=Bakorkhani, only a sweet memory now | date=6 December 2014 | newspaper=The Times of India | first=Saima | last=Afreen | access-date=24 February 2020}}</ref> which is a thinner variety, similar to round [[naan]] in appearance, but crisp and layered, and sprinkled with [[sesame seed]]s.<ref>{{cite web|url= http://anantnag.nic.in/culture.htm|title=Culture of Anantnag|website=District Anantnag J&K|archive-url=https://web.archive.org/web/20090619085207/http://anantnag.nic.in/culture.htm |archive-date=2009-06-19}}</ref> It is typically consumed hot, during breakfast, often with [[noon chai]].<ref>{{cite news |url=http://www.thaindian.com/newsportal/india-news/kashmir-has-special-confectionary_10027147.html|title=Kashmir has special confectionary |work=Thaindian News|date=2008-03-13|access-date=2013-07-18}}</ref> |
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== In literature == |
== In literature == |
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[[File:Bakorkhani shop in Old Dhaka.JPG|right|thumb|250px|Bakorkhani shop in Old Dhaka]] |
[[File:Bakorkhani shop in Old Dhaka.JPG|right|thumb|250px|Bakorkhani shop in Old Dhaka]] |
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Bakorkhani is mentioned in |
Bakorkhani is mentioned in a [[Bengali language|Bengali]] poem by [[Pratul Mukhopadhyay]]: |
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<blockquote><poem>{{transl|bn|Aalu becho, chhola becho, becho bakorkhani |
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{{Verse translation|lang=bn|italicsoff=y| |
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Becho na becho na bondhu tomar chokher moṇi, |
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‘আলু বেচো, ছোলা বেচো, বেচো বাকরখানি |
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Jhinge becho pãch shikete hazar takay shona |
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বেচো না বেচো না বন্ধু তোমার চোখের মণি।<ref>{{cite news |script-title=bn:ঐহিত্যবাহী বাখরখানির ইতিহাস |trans-title=Traditional Bakarkhani history |url=https://www.natunbarta.com/%E0%A6%90%E0%A6%B9%E0%A6%BF%E0%A6%A4%E0%A7%8D%E0%A6%AF%E0%A6%AC%E0%A6%BE%E0%A6%B9%E0%A7%80-%E0%A6%AC%E0%A6%BE%E0%A6%96%E0%A6%B0%E0%A6%96%E0%A6%BE%E0%A6%A8%E0%A6%BF%E0%A6%B0-%E0%A6%87%E0%A6%A4%E0%A6%BF/ |work=Natun Barta |date=25 July 2020 |language=bn}}</ref> |
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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/|script-title=bn: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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|attr1=[[Pratul Mukhopadhyay]] |
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|Sell potatoes, sell gram, sell Bakarkhani |
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Don't sell, don't sell, friend, the jewel in your eye.}} |
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== See also == |
== See also == |
Revision as of 05:09, 7 October 2021
Alternative names | Nim-sukha |
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Type | Bread |
Course | Appetizer/Dessert |
Place of origin | Bangladesh (Sylhet[1] and Old Dhaka) |
Region or state | Indian subcontinent |
Associated cuisine | Bangladesh, India and Pakistan |
Main ingredients | Dough, ghee, milk, sugar (optional) |
Variations | Gao-joban, Shuki (shukha), Nimshuki, Kaicha-ruti, Mulam, Chinshuki, Kashmiri |
Bakorkhani (Bengali: বাকরখানি, romanized: Bakorkhani) or baqarkhani, also known as Nim-sukha[2], is a thick, spiced flatbread that originated in Old Dhaka in modern-day Bangladesh during the Mughal period.[3] Utsa Ray, a culinary historian, described Bakarkhani as the "pride" of the "gastronomic culture of Dhaka"[4] and according to other scholars, "Bakarkhani gives Old Dhaka a unique and distinct culinary identity".[5] According to Hakim Habibur Rahman, Bakarkhani could not be found in anywhere else than Dhaka during the colonial period.[4]
With roots in Old Dhaka, the bread later developed several regional variants throughout the Indian subcontinent.[6] It is a very common breakfast snack in Old Dhaka, where it is also most popular in.[1] Outside of Dhaka, Bakorkhani is prepared on certain Muslim religious festivals and is now popular as a sweet bread across the subcontinent.[7]
Bakorkhani 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 bakorkhani tend to have roots in Sylhet. 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 bakorkhani). 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.[8][1] Many of Dhaka's bakorkhani sellers even today originate from the Sylhet Division.[9]
A legend attributes the bread's name to Agha Baker Khan, an adopted son of the Nawab of Bengal, Murshid Quli Khan.[10] 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.[6] Baker was already familiar with this area as he was a jagirdar in Barisal's Salimabad and Umedpur parganas.[11] The tragic love story of Baker Khan and Khani Begum inspired the bakers to name his favourite bread Bakerkhani.[12][13] Dhaka's first bakorkhani 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 bakorkhani became popular outside of Bengal in places such as Kashmir, Bihar, Lucknow and Hyderabad.[14]
Preparation
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
It is also known as shukha (meaning 'dry') naan or shukha roti due to its dry texture.[10] 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.[6]
Sylheti
Sylheti Bakarkhani is completely different from the variants of Dhaka.[15] Dhakai Bakarkhani is a somewhat cookie type snack, where the Sylheti bakarkhani resembles porota a lot.[16] Bakarkhani is an Iftar item in Sylhet. It is also eaten with tea at night during the month of ramadan.[17] Sylheti Bakharkhani can be tasted as savoury or slightly sweet, leavened or unleavened, soft or crisp.[18]
Kashmiri
There is also a Kashmiri variant of bakorkhani[19] which is a thinner variety, similar to round naan in appearance, but crisp and layered, and sprinkled with sesame seeds.[20] It is typically consumed hot, during breakfast, often with noon chai.[21]
In literature
Bakorkhani 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.[8]
See also
References
- ^ a b c বাকরখানি: অমর প্রেমের কাহিনী. The Daily Janakatha (in Bengali). 21 January 2017.
- ^ Guhathakurta, Meghna; Schendel, Willem van (2013). The Bangladesh Reader: History, Culture, Politics. Duke University Press. p. 147. ISBN 978-0-8223-5318-8.
- ^ "Still in love with Bakarkhani". The Business Standard. 11 November 2019. Retrieved 28 September 2021.
- ^ a b Ray, Utsa (2015). Culinary Culture in Colonial India. Cambridge University Press. pp. 212–213. ISBN 978-1-107-04281-0.
- ^ Prakash, Jamuna; Waisundara, Viduranga; Prakash, Vishweshwaraiah (2020). Nutritional and Health Aspects of Food in South Asian Countries. Elsevier Science. p. 226. ISBN 978-0-12-820012-4.
- ^ a b c Hossain, Muhammad Faruque (2012). "Bakorkhani". In Sirajul Islam; 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 17 May 2024.
- ^ Shinwari, Sher Alam. "Local pizza, Bakorkhani bread gaining popularity". Dawn. Pakistan. Retrieved 24 February 2020.
- ^ a b পুরান ঢাকাবাসীর বাকরখানি না হলেই নয় (in Bengali). DeshReview. 19 July 2017. Retrieved 4 December 2017.[permanent dead link]
- ^ Muhammad Abu Talib (28 February 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.
- ^ "Bakorkhani: delight in every bite". Daily Sun. Retrieved 5 May 2018.
- ^ Prothom Alo, Chhutir Dine, 4 February 2006
- ^ Katti, Madhuri (14 March 2019). "Bakorkhani: An Ode To Lost Love". Live History India.
- ^ "Sylhety Bakharkhani". khadizaskitchen.com. Retrieved 29 April 2020.
- ^ "Bakarkhani: delight in every bite". Daily Sun (Bangladesh). 24 April 2016. Retrieved 29 April 2020.
- ^ "ইফতারে সিলেটিদের প্রিয় আখনি ও খিচুড়ি". Prothom Alo (in Bengali). 20 July 2013. Retrieved 19 April 2020.
- ^ "Rich and Flaky Dhakai Bakharkhani Flatbreads #BBB". www.breadexperience.com. 16 November 2014. Retrieved 29 April 2020.
- ^ Afreen, Saima (6 December 2014). "Bakorkhani, only a sweet memory now". The Times of India. Retrieved 24 February 2020.
- ^ "Culture of Anantnag". District Anantnag J&K. Archived from the original on 19 June 2009.
- ^ "Kashmir has special confectionary". Thaindian News. 13 March 2008. Retrieved 18 July 2013.