Burhanpur's Sheer Naan, a ramzan favourite across Central India

Indore: Sheer Naan, a sweet, dry fruit-filled bread from Burhanpur, became a Ramzan delicacy enjoyed across central India and beyond, with bakeries in the historic city seeing a steady rush every evening during Ramzan as residents queued to buy it for iftar and sehri.Soft, thick and mildly sweet, Sheer Naan was prepared using refined flour, milk and a generous mix of dry fruits such as cashew, almond, raisins and chironji. It was widely preferred during sehri, the early morning meal before fasting began, as many residents believed it helped maintain energy throughout the day.While the bread was now closely associated with Burhanpur, locals said its roots may lie in older Mughal culinary traditions. Burhanpur served as an important Mughal administrative centre, where several North Indian and Central Asian food practices arrived through royal kitchens and trade routes. Residents believed the popular Sheer Naan gradually evolved from Sheermal, a mildly sweet bread linked to Mughal cuisine.Over time, bakers in Burhanpur adapted the idea by enriching the bread with more dry fruits and shaping it into thicker, larger loaves suited to local tastes."The idea of Sheer Naan came from Mughal-era breads such as Sheermal. But bakers in Burhanpur added more dry fruits and made it thicker, giving it a distinct local taste. It became a Ramzan speciality that people now look forward to every year," said 70-year-old, Imran Qureshi, a local resident.The popularity of the bread was evident from the crowds that gathered outside bakeries each evening. Many families purchased the naan for iftar and sehri, while some buyers carried it to relatives in neighbouring towns."My parents and grandparents had also eaten this naan and now me and my children also relish this bread," said Abdul Bashid, a local businessman whose family has been living in Burhanpur for over 80 years.Syed Wasim started a bakery in the Mandi Bazaar area 28 years ago "The bakeries here initially made toast, bread and regular naan. During Ramzan, the demand for naan increased, and we bakeries began adding dry fruits to make it richer, giving it a distinct taste."Bakeries said demand extended well beyond the city. Orders regularly arrived from nearby districts in the Nimar belt, such as Khandwa, Khargone and Barwani. The bread was also sent to cities in Maharashtra, Gujarat and Rajasthan through travellers and advance orders.Prepared from refined flour, milk and a mix of dry fruits such as cashew, almond, raisins and Almondette kernels (charoli), and garnished with sesame seeds, the bread was considered filling and energy-rich. Prices generally ranged between Rs 10 and Rs 80 depending on the size and ingredients, making it accessible to people from different economic backgrounds.For many fasting residents, the bread became an essential part of sehri. "This special naan from Burhanpur is now known well beyond the city. When eaten at sehri, it helps maintain energy throughout the day of fasting. That is why most rozedars prefer it during Ramzan," said Mohammed Arif, a local resident.