3 min read.Updated: 19 Jan 2019, 08:10 PM ISTRaul Dias
The 'naan', Uzbekistan's 'non', is part of folklore and sociocultural life
The announcement over the PA system has just been made. It’s precisely 5 minutes to go before Uzbekistan’s superfast Afrosiyob train service from the capital Tashkent to Bukhara, is to pull up at the Samarkand Railway Station for its much-anticipated 15-minute halt. Suddenly, there’s a palpable sense of anxiety mixed with excitement in my compartment as the station comes into view. A phalanx of co-passengers is already crowding the doorway, ready to leap out on to the platform and get their hands on a type of bread that’s considered the best in the country. The Samarkand non. A version of the Indian naan, the Samarkand non is also baked in an oven similar to a tandoor. The major difference, however, lies in its appearance. This style of flatbread has a darker crust, and is heavier, larger and more filling, with a texture that is dense. The finished loaf is coated with a light brushing of oil, making it the preferred non to take on journeys or as gifts for far-off friends and family. I later help my cabin mate stuff two gleaming, circular discs of the flatbread he’s just purchased from the platform kiosk into his carry-on, as the zipper of the bag threatens to give way. But we soldier on till we are certain that his family in Bukhara will get their quotidian dinner share of the bread that’s now comfortably ensconced between his clothes.
Recommended For You
Select your Category
Internet Not Available
Wait for it…
Log in to our website to save your bookmarks. It'll just take a moment.