It is a six inch round everyday breakfast bread. A small ball of dough is spread across a stone platform with the palm dipped in milk. Texturing it with the impression of the fingers, the naan-wai pulls the stretchy dough off the stone and slaps it on the warm oven wall gently. It come out with golden on the upper side and white on the lower and is usually had with butter or jam along with nun-chai.
The story as told by the boatman goes…. A Kashmiri Pandit, Naraindas had a shop that used to cater to the needs of the tourists.
Gazing into infinity… into the dark sky Twinkle one…two…three… Twinkle four…five… six…! Blink one…two…three… Blink
At 5:30 am in the morning, 15100 feet above the sea level he’s rushed, separating
Gaatha brings to you, traditional handicrafts and the culture behind them, directly from the very home of the Indian artisan.