Talk:Kulcha

WikiProject Food and drink Tagging
This article talk page was automatically added with WikiProject Food and drink banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here. If you have concerns, please inform on the project talk page -- TinucherianBot (talk) 15:36, 3 July 2008 (UTC)

Discussion
Ahoy, Wikipedians: A local high-end Indian restaurant offers an absolutely delicious "Afghani Kulcha," where the inside is 'buttered' with a sweet combination of finely-chopped nuts, "cottage cheese" (farmer's cheese?) and dried fruit. What I'm wondering is -- as an American, I love the combination of the sweetness with the spices in Indian dishes, but is it 'acceptable' to mix these, or is that horrible table manners? This is a baked Indian food but not fry. --64.252.200.51 (talk) 19:06, 23 January 2009 (UTC)

Page Edit
I've removed the following, which had been tacked on haphazardly to the bottom of the page: "Nothing tastes like a Kulcha when eaten in breakfast with curry called Nehari (originated from Nehar-morning) made from sheep, goat or cows feet or their cooked head-jaw-flesh and tongues. In Oudh and in Lucknow the bawrchis (chef) introduced the combination of Kulcha Nehari and people eat Kulcha and Nehari as a breakfast. Traditionally the oldest and famous Kulcha Nehari restaurant of Lucknow is Raheems' and now the art of cooking this combination is extended to several restaurants. Basically, it is a Kashmiri Naan or flat bread baked in an artisan cone-shaped mud oven fixed to ground and which is open at the top. Kulcha is of two kinds: Plain ie without butter or ghee and Roghani Kulcha which is made from dough kneaded butter, margarine or ghee has been added. Then there is Khand Kulcha which unlike the former Kulchas is a kind of Nan Khatai made from 'sooji' and also baked in small round flat pies or biscuits in the traditional tanoor or oven. When it comes to saltish mood, the Kashmiris bake and eat Namkeen Kulchas which are made from salted dough into round flats like doughnuts but without holes and also baked in tanoor. The Namkeen Kulchas when baked are almost bereft of much moisture ( almost dried and hard)and can be stored for some weeks without spoiling. One has to dip them in milk or tea to soften them before eating. All these Kulchas are not made from ordinary flour but rich glutinous flour (maida) kneaded into fermented dough. The ferment added to the Kulcha dough is a secret kept by the makers. In kashmir the Kulcha bakers were known as KAANDAROOS and they formed a distinct professional group.

A Kulcha is made from dough containing a pinch of salt (to taste) and yeast- adding any other ingedient such as potatoes, ground meat, basan ( gram flour),milk, ghee or butter, etc etc are its variations only. A Kulcha or Naan with ground meat inserted is simply called a Qeema walla Kulcha or Naan."

Perhaps someone would like to incorporate the pertient information concisely. —Preceding unsigned comment added by Zengakuren (talk • contribs) 21:22, 30 December 2009 (UTC)

Edit request from Asdhillon, 28 September 2011
Besides this type of Amritsari Kulcha, which is also relished with plain tangy yogurt, and is becoming more and more popular out of Punjab also, and often finds a place of pride in the menus of the restaurants of multi-star hotels too, there is another type of Amritsari Kulcha also which has a longer antiquity but often does not appeal to an unaccustomed palate. It has a strong flavour, is smaller in size and is made of only leavened fatty maida or white wheat flour. Its dough is not mixed with any vegetables or condiments and is baked in large earthen ovens. It is more like a thin muffin which cannot be spliced, and is mostly eaten hot and un-buttered with Amritsari Chhole (tangy and spicy chick-pea curry), semi-dry Mutton Kebabs or Amritsari Machhi (fried river fish) accompanied by tangy mint chutney garnished onion rings or radish dices.

Asdhillon (talk) 16:15, 28 September 2011 (UTC)
 * When requesting a change, you need to give references. Please see WP:NPOV and WP:V. We do not add "original research" (ie, opinions based on personal knowledge). Thanks,  Chzz  ► 17:44, 28 September 2011 (UTC)

Edit request on 29 January 2012
Please change the introduction to indicate that it is a leavened bread. Also, potatoes can be removed from the list of ingredients and yeast can be added. The linked website currently used as the only source, the traditional Punjabi recipe, says that potatoes are an optional filling, not part of the dough. Similarly "lots of spices" are optional and are not part of the recipe.

112.168.169.49 (talk) 10:21, 29 January 2012 (UTC)

Done I added leavened and removed the references to potatoes and spices. Yeast is part of the dough and can't be an additional ingredient. Thanks, Celestra (talk) 02:29, 30 January 2012 (UTC)