Bakarkhani

Also known as baqarkhani, baqar khani, bakar khani, bakar khani roti, bakorkhani, shukha naan, shukha roti, Nimshuki

Bakarkhani, baqarkhani or bakorkhoni, also known as bakarkhani roti, is a thick, spiced flatbread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals in South Asia and is now popular as a sweet bread.

In the Vinony graph

Vinony's link graph records 175 inbound references to Bakarkhani, and connects out to Dhaka, paratha and Indian bread.

It sits within the topics Awadhi cuisine, Bangladeshi cuisine and Bengali cuisine.

Vinony links it to 11 Wikipedia language editions.

Key facts

Food.name: Bakarkhani
Food.image: বাকরখানী.jpg
Food.caption: Bakarkhani being made in Dhaka, Bangladesh. They can be seen lining the walls of the tandoor oven.
Food.alternate_name: Shukha
Food.national_cuisine: Bangladesh, India and Pakistan
Food.course: Appetizer or dessert
Food.type: Bread
Food.main_ingredient: Dough, ghee, milk, sugar (optional)
Food.variations: Gao-joban, shuki (shukha), nimshuki, kaicha-ruti, mulam, chinshuki, Kashmiri

via Wikipedia infobox

Wikidata facts

Subclass of: food
Has part: dough
Country: Pakistan
Country of origin: Bangladesh
Image: Bakar Khani.JPG

Show 2 more facts

Commons category: Bakarkhani
native label: بٲقِرخٔنؠ

via Wikidata · CC0

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Encyclopedic overview

7 sections

Contents

Legend
Regions
Preparation
Variations
In literature
See also
References

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).

Excerpted from Wikipedia’s “Bakarkhani” article, available under the CC BY-SA 4.0 licence.