Sheermal Naan: From Streets to Palace

Sheermal is like a mother, it holds everything together. This rich food is a popular item in Awadhi cuisine, which was made unique by the Nawabs, including the art, architecture, and even the food. The spicy kebabs, aromatic biryani, and many more dishes have turned the world towards Awadhi cuisine. One such item is the royal Sheermal naan.

Source: ruchikrandhap The Persian bread (Sheermal)

In the early stage of the nineteenth century, there lived a man named, Mahmood. He was running a tiny restaurant in Lucknow. His life was of the typical local baker who cooked in Firangi Mahal exclusively for the travelers in Chowk. One day, the Nawab, of Awadh Ghazziuddin Haider announced the news that he wished for a new variety of bread for a special occasion. This news spread all over Lucknow among not only the royal chefs, but also the local chefs and cooks, also our Mahmood.

Mahmood, with all his talents and taste, made the best out of him. On the day of the result, he also joined his fellow competitors in the palace, presenting his dish on the dastarkhwan, which means cloth. The Nawab arrived and glanced at the dishes lined up,and that one item, yellow bread, sought his attention. He immediately cut off a piece and tasted it. The reaction and satisfaction of finding the best dishwas reflected in his face.

When it reached the Indian sub-continent it was the reign of the Mughals. They carried it with them as their comforting carrier of food. It became a delicacy of Lucknow, Old Bhopal, Aurangabad, and Hyderabad and also became the favorite of the Awadhi cuisine. This Sheermal is made out of maida. It was initially baked like bread but today it is prepared like naan. Reflecting the Danish pastry, this Sheermal naan follows the addition of sugared sweet milk instead of warm water and was flavored with rich saffron and cardamom.

Our love for this fluffy bread grows always. It is not just like any other food but Sheermal. There is a common Persian tagline saying “Nan-e-Lucknow, Shireen Ast” or Lucknow’s Sheermal is the sweetest bread. Sheermal is a special occasion food. If it is Sheermal at your house, then it is a celebration. Get ready to try some awesome Sheermal at Sheermal Wali Gali.

This yellow bread was prepared by none other than Mahmood. He used his creativity in cookery to prepare this mouth-watering Sheermal using milk, saffron, and ghee and cooked it in a tandoor. Though Mahmood has brought this dish alive, the restaurant he worked at was not his own, but Ali Hussain’s. From then, till this date, the shop still exists and the sixth generation of the family runs it with the aromatic bread that ties you in if you come across the area of the historic Akbari gate.

Though Sheermal naan was added to the Nawab’s menu by Muhmood, it was merely a version of the course. It is quite known that most of the Awadhi items have a touch of Islam. One major reason is due to the friendly visits of the neighboring dynasties and another is because of the invasions and conquering. The original Sheermal originated in Persia. Sheer means milk in Sanskrit, Urdu, and Farsi. It also indicates the richness of the food, made of milk. Sheermal found its way to various countries on the silk route like Iran, Pakistan, and Afghanistan, and eventually reached India.

Source: kfoods The Pakistani Sheermal

Source: Archanaskitchen The Awadhi style Sheermal