Crusty on the outside and soft inside, the 'telvor' is best had with a generous helping of butter
In 2016, Kochi-based Vinayak Razdan and his wife Mona were visiting the eighth century Martand Sun Temple in Kashmir. As they were heading back they spotted a kandurwan (baker shop) in a lane outside the temple. Hungry and tired, they bought freshly baked telvor and started eating it there. Razdan says the kandur (baker) looked surprised that the “tourists" were interested in his bread. In fact, one onlooker remarked, “Yiman maa aasi tscohwor melan nyebri (It’s evident tschowor must not be available where they live)."