By-Nawal Ali Watali
Kandur, someone to whom every kashmiri wishes the first Good Morning of their day. This local bread maker is the saviour of Kashmiri foodies. The business is generally run by the whole family, and their shops and houses are under the same roof. They start their job early in the morning at about 6 am and make the first lot of breads- called Tandoor Tchot (earlier in the photographs) and Lavaasa (later in the photographs). The bread making keeps on going on throughout the days, in intervals, to meet the breakfast and evening tea demands of the people.
Sold at nominal rate, this is one of such cultures of Kashmir which will not fade out in at least coming 30 years. Generally, the making task is done by the men of the family and sale of the breads by the women.