Sheermaals' are preferred accompaniment in Hyderabad apart from rice. In Dusky morning on the streets of old city where Restaurants are first to open up for business, you will see these tiny shops open up as well. Usually a Naan Shop are commonly found in Old cities baking and turning those hot steamy yummy sheermaal's from the tandoor that occupy 75% of their shop. These shops are more than 100years old and the legacy is still on one after they other the recipe is still the same and making procedures are same old style. You cant buy them a nice chick oven which can increase their batches almost triple. But they wouldnt budge on all the electronics gimmicks as for them old tradition leaves and continue with generations to come.
above: ABBASI NAAN and MUNSHI NAAN (next to ABBASI NAAN not seen in picture) located on Purani Haveli are the oldest shops nearly 150 years old and still feed all old city patrons till date. They are famous and well known in entire Old city stretch.
I forgot to briefly explain what does it taste like and how is this made? Well its a fermented dough made from refined flour and vegetable shortenings. These are rolled square (common shape) thick in size and usually clarified ghee or melted ghee is applied on to it. They are docked out with fingers or a roller which has spikes on it to allow them to puff only on the sides and not in centre in order to manage it well while removing from hot oven. They are layed on a pillow and then ducked in the walls of the hot oven.
above: naan maker laying the rolled sheermaal on the pillow and the boy arranging the cooked Sheermaal's. In the second picture naan maker is docking the sheermal with his fingers.
Sheermal is often taken instead of chapati's or roti's. In Hyderabad every house lined up outside these shops to buy them for breakfast and mostly these Naan makers are seen extremely busy preparing a huge wedding orders. The commercially sold Sheermaal's are generally Square or Round in shape which can cost you INR 10 - 12 while smaller than the commercially sold Sheermaal's with other shapes are prepared for wedding or any other occassions.
It is usually served with thin gravies and soups, Sheermal is served with Nahari, Korma's, Dalcha and other Saalan (gravy). It can be called semi perishable item, since it is less moist so they can be stored for a week in Winter and Summer season while 2-3 days in Monsoon.
Sheermal is not restricted to celebrations only it is even served for prayers and offerings. Often kept in Nazar and Niyaaz (holy offerings).
When kept for long in summer season it tends to dry and turn hard. These are broken into small pieces and cooked in piping hot Nihaari or Poor people dish is made called 'CHAKOLI' which is onion and tomato stock simmered, adding the dried Sheermaal's and cooked till it becomes tender. This is truly a delight and is eaten as a complete meal along with some hyderabadi pickles.
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