IndusFresh Details

By TPCI | August 8, 2019

Purani Haveli's known to be the place or origin of the square or char koninaan in Hyderabad. The place gets its name from the Haveli which was built for the Nizam of Hyderabad Sikander Jah III. It's located in the Old City of Hyderabad, which is a little further away from Charminar.

Now what are the majors of the place? It has some fantastic food options and showcases some of the best Muslim food in Hyderabad.

The Hyderabadi Nan, popularly known as 'Char koninaan' or 'Naanki roti', is known to have originated in Purani Haveli. On both sides of the road, you'll find an array of these naan shops selling just bread and nothing else. It's just so heartening to see these old traditions still being maintained in Hyderabad and not getting diluted or fizzled out.

Some live, some remnants!

The 163-Year-Old Munshi NaanMunshinaan was established in 1851 in Purani Haveli. Even the current incumbents don't know where the original shop was located. The shop moved into its current location in Purani Haveli some 60-70 years ago. Hussain who started this shop in 1851 was said to have worked as a Munshi with the Nizam of Hyderabad. He left for some unknown reason, retired or was kicked out. Who knows? And then he started this naan shop, which was probably better for him and we can now safely say, much better for the whole of Hyderabad who got some wonderfully shaped bread.

The pan shape's used made for weddings. Mainly as an accompaniment to Marag, the Hyderabadi stew of mutton, on the bone flavoured with yoghurt, coconut and almond. The Hyderabadi naan is made from maida, oil and water and the original recipe is not supposed to use yeast. Also, the bread is supposed to be 'proved' overnight. Proving refers to a specific rest period that allows the rising of the dough. It happens just prior to baking. 

Soft & Crisp

The qualities of Hyderabadi naan are very specific. Naram or soft on the inside and crisp on the outside. It's also thick, yet not too dense. It's not too light or fluffy either. But more importantly, it needs to be warm. Cold naan has no place in Hyderabadi culture. Unlike the regular breads coming out of a tandoor, the Hyderabadi naan stays warm for a longer period.

May be for this very reason, these ancient nans travel across the globe. Whether it is the frozen processed nan or the ready to eat nans packed in easy to carry pouches, India exports the exclusive delicacies majorly to countries like Argentina, USA, Canada, South Africa, Oman, Singapore, Hong Kong, Australia and Seychelles.