History and Origin of Nankhatai

Nankhatai is a traditional Indian shortbread biscuit that has its roots in the Indian subcontinent, particularly in the region of Gujarat. The name “nankhatai” is derived from two words from Persian: “naan,” which means bread, and “khatai,” which means biscuit. The name itself reflects the cultural and culinary influences that shaped this beloved treat, and is a microcosm into the rich complexities of anything or anyone from the Subcontinent.

The history of nankhatai dates back to the 16th century during the Mughal era when trade flourished between various cultures, including Dutch and Indian traders. A momentous milestone occurred when a Dutch couple established a bakery in Surat, Gujarat, to cater to the local Dutch community. They specialized in making biscuits and breads that were popular among their fellow Dutchmen. However, as time passed and the Dutch began to leave India, they sold their bakery to an Iranian-Indian named Faramji Pestonji Dotivala. The bakery’s biscuits did not appeal to the local Indian palate due to their unique flavors influenced by Dutch ingredients such as eggs and toddy (a type of palm wine). As a result, Dotivala faced challenges in maintaining business viability.

Transformation into Nankhatai

To save his business, Dotivala began selling dried bread at lower prices. This dried bread became popular among locals who enjoyed dipping it into hot beverages like chai. Recognizing this trend, Dotivala experimented with recipes and eventually created what we now know as nankhatai by eliminating eggs and toddy from the recipe. He focused on using simple ingredients such as refined flour (maida), chickpea flour (besan), sugar, butter, and cardamom. Over time, nankhatai gained immense popularity throughout Gujarat, its neighbors, and beyond. It was embraced not only for its delightful taste but also for its versatility with other flavors such as pistachio or rosewater.

Cultural Significance

Nankhatai has become an integral part of Indian chai culture. It is commonly enjoyed during tea time across households in India and has transcended regional boundaries to become a favorite snack in neighboring countries like Pakistan, Iran, Afghanistan, Bangladesh, Sri Lanka, and many others. Its simplicity and adaptability has made it a universally loved crumbly, flavorful biscuit that pairs perfectly with chai.