Jun 13 - Sheermal
Sheermal traces its origins to Persian cuisine and is basically a leavened bread kneaded with milk instead of water. Its slightly sweetened and the primary flavors are the heady notes of Saffron, backed up with a supplementary floral flavoring, usually rose or screwpine /pandanus/kewra. The 'Sheer' apparently is the Persian word for milk and thats where the name originates, although the term also occurs with the same meaning in Sanskrit (Ksheer).
It is traditional eaten as a breakfast dish along with tea or paired with the rich thick bone marrrow curry known as 'Nihari' in Northern India and Pakistan. Its mild sweet flavor must complement with the robust spicy bone marrow. (I'll have to take the word of my fellow meat eating blog readers)
Here's the link to the recipe.