Hyderabad: At a time when electrical ovens have changed bhattis (conventional brick ovens), the 171-year-old Munshi Naan continues to be going robust. The institution, which has been working since 1851, continues to serve piping sizzling flat breads (naan) made within the conventional tandoor on a regular basis.
Proper from 7 am, one can discover prospects trickling into Munshi Naan, for small purchases of the flat bread (in addition they take up massive orders). A giant cause why it’s nonetheless a success is that its Naan has just about remained similar the mid nineteenth century.
Abdul Hameed, present propreitor of Munshi Naan, says that their bread has been the identical since 1851. “Our components is identical, and we don’t use yeast. Most fashionable bakeries use it. Our Naan is made with a distinct mixture of issues, which we preserve in a single day. Relying on the climate, our components modifications a bit all year long,” he instructed Siasat.com.
In actual fact, Mr. Hameed each tried shifting to fashionable equipment to make Naan some years in the past. Nevertheless, irrespective of how a lot he tried, the identical factor couldn’t be made, he defined. The bread at Munshi Naan is made by sticking the dough on the tandoor, the normal method.
The Naan there may be coated with a bit little bit of jaggery (water) to make sure that it doesn’t stick with the tandoor. However that’s about it. In any other case, Munshi Naan, which located at Dar-ul-Shifa X Roads close to Purani Haveli, continues to be the identical.
Mohammed Hussain, who labored as a Munshi or (clerk) within the workplace of Hyderabad’s fourth Nizam (Nasir-us-Daula), began Munshi Naan. He learnt the recipe (from Delhi) to make naan, and began his personal institution in 1851.
It was named after his occupation, therefore Munshi Naan. Abdul Hameed is his nice grandson, whose youngsters additionally run the place with him at present. The one factor that has modified there may be the form of the naan.