The History of SHEER'MAL

Shahe Zaman Ghaziuddin Haider (the then nawab of awadh) organized a competition of parathas. Nawab Sahab's desire was to prepare the best paratha which can be eaten anytime. Hot, cold, with vegetables, with meat, or with kebabs, with tea, and dry, more than three thousand varieties of parathas were put up for the competition, and a jury was constituted. A study was done to test the quality and taste of these parathas.

In this match, in Chawal Wali Gali of old Lucknow,a cook, Fazzu, who lives nearby, also reached, among thousands of parathas, he cooked such a paratha, after tasting it, everyone would be crazy about it. The name of the paratha was 'SHEERMAL'. In Farsi language, sheer is milk and mal is called ghee. This paratha prepared from milk and ghee was named Sheermal of Harsingar. By mixing orange color with flowers and saffron with saffron, it was given a wonderful color, which was shining differently among all the parathas.Fajju's decorations were falling on the table.

Finally the competition started and then the jury awarded 11 parathas out of 3000 parathas to Nawab Sahib. Presented in front which included Sheermal made by Fazzu.

Nawab Sahib was very happy after eating Sheermal and Gave Fazzu a title in his royal palace and was rewarded.

Fazzu also happily said that now whenever sheermal is cooked, it will be a part of Shahe Zaman. This U-shaped cut in Sheermal is the mark eaten by Nawab Saheb, in the language of cooks it is called Khat.However, the artisans who cook Sheermal with Khat are now very few in numbes, so it was necessary to convey this story of SHREEMAL to you.

MK ZAIDI

Ig & Twitter-: @kashifzaidi49

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