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Hyderabad Bakeries Set To Hike Naan
Naan in Hyderabad: A Heritage Under Price Pressure
Hyderabad, often celebrated for its rich culinary heritage, may soon witness a change in one of its most beloved staples — the naan ki roti. This soft, slightly chewy flatbread has been a culinary symbol of Hyderabad’s Mughal-era dining culture, commonly paired with kebabs, kormas, and curries. But due to rising input costs, traditional bakeries in the city are preparing to hike the price of naan, marking yet another example of how food inflation is reshaping everyday life.
Currently, naans are sold in Hyderabad at prices ranging from ₹16 to ₹20 per piece, depending on the bakery and location. With the escalating prices of ingredients such as maida (refined flour), edible oil, yeast, and coal, along with increasing wages for workers, many bakeries say they have no choice but to increase prices in the coming days.
Why Hyderabad’s Naan Costs Are Rising
The Flour Factor
The primary ingredient in naan is maida, and its price has shot up significantly in the past few months. Bakers report an average increase of ₹600 per quintal. Depending on quality, a tonne of flour now costs between ₹3,600 and ₹4,600.
Saleem, owner of the famous Shah Deccan Naan Mahal at Misrigunj, explained:
“The price hike seems inevitable. Flour is costlier, coal prices are higher, and labor costs are also rising. If we don’t increase the price, we may have to reduce the size of the naan.”
The Energy Cost
Naan is traditionally baked in tandoors, which rely heavily on coal. Coal prices have surged, adding more strain on small and medium-sized bakeries that are already struggling with slim margins.
Labor Wages
Bakeries depend on skilled workers for kneading, shaping, and baking the bread. With higher demand for wages and fewer artisans willing to take up the hot, laborious work, bakeries are forced to increase pay, further raising production costs.
The Naan’s Place in Hyderabadi Culture
The significance of naan in Hyderabad goes far beyond being just another bread. Unlike regular chapatis or parathas, naan carries with it a sense of history and cultural pride. Its roots can be traced back to the Mughal period, when Persian influences shaped Hyderabad’s food culture.
One of the city’s oldest naan establishments, Munshi Naan, was founded in 1851 by Mohammed Hussain, a clerk in the court of the fourth Nizam. The bakery, located at Purani Haveli, still operates and remains a symbol of culinary tradition. According to family history, the shop was nicknamed “Munshi Naan” because of Hussain’s occupation as a munshi (clerk).
Generations of Hyderabadis have enjoyed naan as an essential accompaniment to nihari, haleem, korma, and kebabs. Even today, no Mughlai-inspired meal in the city feels complete without the iconic naan on the table
Shapes, Sizes, and Styles of Naan in Hyderabad
Bakeries across Hyderabad, particularly in the Old City areas like Purani Haveli, Misrigunj, and Falaknuma Road, produce naan in a variety of shapes and sizes.
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Standard Size: About 150 grams per piece
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Special Orders: Larger naans weighing up to 200 grams
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Shapes: Round, oval, square, star-shaped, and even heart-shaped (pan naan)
At Purani Haveli alone, half a dozen bakeries sell thousands of naans every day, with most baking activity happening in the morning and evening. These shops are often bustling with customers lining up to purchase freshly baked bread straight out of the tandoor.
Mohd Ateeq, a baker at Falaknuma Road, explained the traditional method:
“We use finely ground maida, mix it with curd, yeast, and edible oil, roll it out, and bake it in clay ovens. The heat of the tandoor gives the naan its brownish crust and distinct aroma.”
Price Options for Customers
Currently, the average price of naan in Hyderabad varies:
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₹16 to ₹18 – At smaller local shops
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₹20 and above – At prominent bakeries or hotels
With the proposed hike, prices could climb to ₹22–₹25 per piece, depending on location and quality. For daily wage earners and families that buy naan in bulk, this would mean a considerable rise in household food expenses.
Heritage Meets Modern Challenges
The naan has withstood the test of time, from the kitchens of the Nizams to the everyday meals of modern Hyderabad. However, the challenges faced by bakeries today highlight the fragility of traditional food businesses in the face of inflation.
While upscale restaurants and hotels can absorb some of the rising costs or pass them on to affluent customers, small neighborhood bakeries in the Old City have limited flexibility. Many run on thin margins and rely on high daily sales volume. A dip in customer demand due to higher prices could directly impact their survival.
The Nostalgia of Hyderabad’s Naan
For many Hyderabadis, naan evokes a deep sense of nostalgia. Families that have lived in the Old City for generations recall visiting bakeries early in the morning to collect fresh naans. Eating naan with home-cooked curries remains a cherished ritual across Muslim households, particularly during festivals like Ramzan.
Tourists too are often fascinated by the bustling naan shops, where bakers swiftly roll, slap, and bake the dough against the fiery walls of the tandoor — a sight that embodies the culinary energy of Hyderabad.
Possible Future Adaptations
Faced with inflation, bakers are considering various options to cope with rising expenses:
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Price Hike: Increasing naan prices by ₹2–₹5 per piece.
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Reduced Size: Cutting the weight of naan from 150 grams to around 120–130 grams.
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Premium Options: Offering larger, customized naans at higher rates for special occasions.
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Diversification: Some bakeries may experiment with garlic naan, butter naan, or stuffed variants to attract customers willing to pay more.
Public Reaction to the Price Hike
The news of a potential naan price hike has sparked mixed reactions across the city.
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Regular Customers: Many daily wage earners fear it will hit their pockets hard, as naan is an affordable meal option when paired with curry.
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Food Lovers: Some argue that paying a few extra rupees is justified if it helps bakeries sustain the tradition.
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Restaurant Owners: Hoteliers anticipate an increase in their operational costs as naan is a popular item on restaurant menus.
The Way Forward
The naan, though simple in appearance, represents much more than flour and water. It symbolizes Hyderabad’s living history, Mughal culinary influence, and community bonding over food.
However, unless bakeries find innovative ways to adapt, the rising costs could create long-term challenges. Some food historians suggest that government support, such as subsidies on flour or coal for traditional bakeries, could help preserve this heritage. Others believe modernizing with energy-efficient tandoors may reduce production costs.
Conclusion
As Hyderabad’s naan faces a price hike, it highlights how inflation affects not just essential commodities but also cherished traditions. For many households, this may mean adjusting food budgets, while for bakeries, it’s about survival in a rapidly changing economic landscape.
Despite the challenges, one thing remains unchanged: the deep cultural bond between Hyderabad and its naan. From Purani Haveli’s historic Munshi Naan to the bustling bakeries of Misrigunj, the city’s love for this Mughal-era bread ensures it will continue to thrive — even if it comes at a slightly higher price.
