![]() ![]() Some accounts claim this kulcha was, in fact, inspired by the croissant, as Punjabi cooks learnt the art of layering flaky pastry from the French employed by Maharaja Ranjit Singh. While other Indian cities like Lucknow and Hyderabad do softer and spongier versions of the kulcha, almost like a pao - to be eaten with nihari or boiled white peas - the Amritsari kulcha is distinct in both texture and taste since it is stuffed with paneer, aloo or even grated cauliflower, crisped in the high heat of the tandoor, spiced with distinctive masala depending on the skill and flair of the baker, and served with generous dollops of homemade ghee. Every hole-in-the-wall eatery has its own version, and locals have firm favourites. Kulchas are to Amritsar what croissants are to Paris.
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