Nankhatai shortbread biscuits originated in which region?

Nankhatai shortbread biscuits originated in the Indian subcontinent.

Nankhatai are especially associated with northern India, Pakistan and Bangladesh, and they are also eaten in Sri Lanka and Myanmar. The biscuits are typically crumbly and rich, with recipes built around flour, fat and sugar; regional versions may include chickpea flour, semolina, cardamom or other flavorings.

The biscuits are believed to have originated in India during the 16th century, a period when Dutch and Indian traders were active in the spice trade. Their history reflects the movement of ingredients, baking techniques and names across South Asia and nearby regions. The name is often linked to Persian terms involving bread and Cathay, although an alternative explanation connects it with a phrase meaning shortbread.

Nankhatai are sometimes mistaken for a Middle Eastern or European shortbread because of their pale, delicate appearance. They are not simply a local name for Scottish shortbread, however: they belong to a distinct South Asian baking tradition with its own history, terminology and regional variations.