Bakarkhani is the gift of the Mughals to India, along with many other delicious dishes,” says Romy Gill, author of a new cookbook dedicated to the region of Kashmir.
“Across India, bakarkhani keep changing in texture, size and shape. When I was in Kashmir, I got to taste a couple of different kinds: one made bakery-style with puff pastry, and the other made with plain flour, milk and ghee, more like a biscuit. I used egg wash to glaze them, but some use milk.”
