Za-ari-masen (talk | contribs) Banglapedia is one of the most authoritative sources on Bangladesh/Bengal related topics, please discuss in the talkpage instead of POV pushing |
Undid revision 939975958 by Za-ari-masen (talk) tertiary sources are not acceptable, especially not national encycs, the food is not specific to Bangladesh either that is POVPUSH; take it to talk per WP:BRD rather than edit warring Tag: Undo |
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Bakarkhani |
| name = Bakarkhani |
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| caption = Bakarkhani being made in [[Dhaka, Bangladesh]]. They can be seen lining the walls of the [[tandoor]] oven. |
| caption = Bakarkhani being made in [[Dhaka, Bangladesh]]. They can be seen lining the walls of the [[tandoor]] oven. |
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| alternate_name = Shukha |
| alternate_name = Shukha |
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| country = [[ |
| country = [[Indian subcontinent]] |
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| creator = |
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| ⚫ | |||
| national_cuisine = [[Bangladeshi cuisine]] |
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| type = |
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| ⚫ | |||
| served = |
| served = |
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| main_ingredient = [[Dough]], [[ghee]], milk, sugar (optional) |
| main_ingredient = [[Dough]], [[ghee]], milk, sugar (optional) |
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| variations = |
| variations = Kashmiri |
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| calories = |
| calories = |
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| other = |
| other = |
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}} |
}} |
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'''Bakarkhani''' ({{lang- |
'''Bakarkhani''' or '''Baqarkhani''' ({{lang-ur|باقرخانی}}, {{lang-hi|बाक़रख़ानी}}), also known as '''bakar khani roti''', is a thick, spiced [[flat-bread]] that is part of the [[Mughlai cuisine]] of the [[Indian subcontinent]]. This Mughali bread travelled all the way from the [[Central Asia]] to the Indian subcontinent during the time of the [[Mughal Empire|Mughals]].<ref>[https://timesofindia.indiatimes.com/life-style/food/food-reviews/Bakarkhani-only-a-sweet-memory-now/articleshow/45159577.cms Bakarkhani, only a sweet memory now]</ref> 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). Bakarkhani is part of [[Bangladeshi cuisine]], [[Awadhi cuisine]], [[Kashmiri cuisine]], [[Mughlai cuisine]], [[Indian cuisine]] and [[Pakistani cuisine]]. |
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== History == |
== History == |
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[[File:Bakarkhani 001.jpg|right|thumb|250px|A single |
[[File:Bakarkhani 001.jpg|right|thumb|250px|A single bakarkhani।]] |
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A legend attributes the name to Agha Baker Khan, the 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 Joynal Khan, the city's [[kotwal]] and the son of a [[vizier|wazir]]. Joynal attempts to attack Khani for rejecting him, and Baker intervenes, defeating Joynal in a [[swordfight]]. Joynal's two companions go and lie to his father, the wazir, telling him that Baker has killed Joynal. 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 Joynal's death is found to be false. The wazir, Jahandar Khan, and his son Joynal 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 Joynal, after Joynal 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 is renamed [[Backergunge|Bakerganj]] after him.<ref name=bpedia>{{cite web|author=[[Sirajul Islam]]|url=http://en.banglapedia.org/index.php?title=Bakorkhani|title=Bakorkhani|publisher=[[Banglapedia]]: The National Encyclopedia of Bangladesh, [[Asiatic Society]] of Bangladesh, [[Dhaka]]|accessdate=5 May 2015}}</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]]. |
A legend attributes the name to Agha Baker Khan, the 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 Joynal Khan, the city's [[kotwal]] and the son of a [[vizier|wazir]]. Joynal attempts to attack Khani for rejecting him, and Baker intervenes, defeating Joynal in a [[swordfight]]. Joynal's two companions go and lie to his father, the wazir, telling him that Baker has killed Joynal. 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 Joynal's death is found to be false. The wazir, Jahandar Khan, and his son Joynal 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 Joynal, after Joynal 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 is renamed [[Backergunge|Bakerganj]] after him.<ref name=bpedia>{{cite web|author=[[Sirajul Islam]]|url=http://en.banglapedia.org/index.php?title=Bakorkhani|title=Bakorkhani|publisher=[[Banglapedia]]: The National Encyclopedia of Bangladesh, [[Asiatic Society]] of Bangladesh, [[Dhaka]]|accessdate=5 May 2015}}</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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== Variations == |
== Variations == |
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[[File:BakorkhaniCtg.jpg|thumb|250px|Chittagonian bakarkhani]] |
[[File:BakorkhaniCtg.jpg|thumb|250px|Chittagonian bakarkhani]] |
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It is also known as '' |
It is also known as ''shuka'' (meaning 'dry') ''naan'' or ''shuka ruti'' due to its dry texture.<ref name="mamun">{{cite book|author=Muntasir Mamun|title=Dhaka Smriti-Bismritir Nogori (Updated Version)|publisher=Anannya|date=July 2006|location=Dhaka|page=172|ISBN=984-412-104-3}}</ref> |
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=== Kashmiri === |
=== Kashmiri === |
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[[Kashmir]]i bakarkhani 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 web|url=http://www.thaindian.com/newsportal/india-news/kashmir-has-special-confectionary_10027147.html|title=Kashmir has special confectionary – Thaindian News|publisher=Thaindian.com|date=2008-03-13|accessdate=2013-07-18}}</ref> |
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== In literature == |
== In literature == |
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Revision as of 23:49, 9 February 2020
 Bakarkhani being made in Dhaka, Bangladesh. They can be seen lining the walls of the tandoor oven. | |
| Alternative names | Shukha |
|---|---|
| Place of origin | Indian subcontinent |
| Main ingredients | Dough, ghee, milk, sugar (optional) |
| Variations | Kashmiri |
Bakarkhani or Baqarkhani (Urdu: باقرخانی, Hindi: बाक़रख़ानी), also known as bakar khani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine of the Indian subcontinent. This Mughali bread travelled all the way from the Central Asia to the Indian subcontinent during the time of the Mughals.[1] Bakarkhani is prepared on certain Muslim religious festivals and is now popular as sweet bread.[2]
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). Bakarkhani is part of Bangladeshi cuisine, Awadhi cuisine, Kashmiri cuisine, Mughlai cuisine, Indian cuisine and Pakistani cuisine.
History
A legend attributes the name to Agha Baker Khan, the adopted son of the Nawab of Bengal, Murshid Quli Khan.[3] 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 Joynal Khan, the city's kotwal and the son of a wazir. Joynal attempts to attack Khani for rejecting him, and Baker intervenes, defeating Joynal in a swordfight. Joynal's two companions go and lie to his father, the wazir, telling him that Baker has killed Joynal. 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 Joynal's death is found to be false. The wazir, Jahandar Khan, and his son Joynal 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 Joynal, after Joynal inadvertently murders Khani. Khani is later buried in Bakla-Chandradwip (Patuakhali-Barisal). Baker Khan builds a tomb over her grave and Bakla-Chandradwip is renamed Bakerganj after him.[4] Baker was already familiar with this area as he was a jagirdar in Barisal's Salimabad and Umedpur parganas.[5] The tragic love story of Baker Khan and Khani Begum inspired the bakers to name his favourite bread Bakerkhani.[6][7] Dhaka's first bakarkhani shop opened in close proximity to Lalbagh Fort.
Bakerganj later became 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.[8] There are also claims it originated in Sylhet District although most consider it to be an authentic tradition of Old Dhaka.[9]
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 shuka (meaning 'dry') naan or shuka ruti due to its dry texture.[3]
Kashmiri
Kashmiri bakarkhani is a thinner variety, similar to round naan in appearance, but crisp and layered, and sprinkled with sesame seeds.[10] It is typically consumed hot, during breakfast, often with noon chai.[11]
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.[9]
See also
References
- ^ Bakarkhani, only a sweet memory now
- ^ Local pizza, Bakarkhani bread gaining popularity
- ^ a b Muntasir Mamun (July 2006). Dhaka Smriti-Bismritir Nogori (Updated Version). Dhaka: Anannya. p. 172. ISBN 984-412-104-3.
- ^ Sirajul Islam. "Bakorkhani". Banglapedia: The National Encyclopedia of Bangladesh, Asiatic Society of Bangladesh, Dhaka. Retrieved 5 May 2015.
- ^ 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.
- ^ a b "পুরান ঢাকাবাসীর বাকরখানি না হলেই নয়" (in Bengali). DeshReview. July 19, 2017. Retrieved December 4, 2017.[permanent dead link]
- ^ "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.