The making of Bakarkhani in  

The BAKARKHANI BREAD is a thick, spiced flatbread that supposedly has its origin in Mughal cuisine. In Calcutta, it is
BOW BARRACKS
AJMIRI'S CAKE
rather rare, but continues to be baked occasionally in small quantities as an inexpensive, sweet bread with a mildly
hard crust and overall flaky softness. The chief ingredients are flour, sugar, molasses, poppy or nigella seeds, salt, ghee (clarified butter) and a hint of clove. At Weston Street, not far from Bow Barracks, a nondescript bakery called Ajmiri's is one of the few remaining establishments that still make this bread. The history of the place goes back nearly 200 years. The Ajmiri Bakarkhanis have become part of Anglo-Indian cuisine, though the supply is rather irregular at present. One has to check in advance before purchasing the Bakarkhanis, but the shop claims that the bread is still shipped overseas.
Source/book - cherries and cream
Special thanks to
Anirban Mitra
Anirudha ghosh
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