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Learn some interesting facts about the history of rusk
The fragrant steam of chai, accompanied by a plateful of rusk for a satisfying crunch – for millions of years, rusk has been more than just a snack. This ritual offers a taste of home, which has also shaped the snack culture. From a clink of chai glass on the corner of every street to an old school bakery, rusks are found nearly everywhere. These golden slices wait patiently to be dipped in a hot cup of chai at the chai stalls. Surprisingly, this snack has embedded itself into the daily life of many people, but how did a hard slice of twice-baked bread become India’s most loved snack? Let’s find out.
Story of Rusk
The story of Rusk spans centuries, oceans and empires. It’s not just India that has fallen for its charms, from Persia to Pune and Kolkata, this snack has travelled to earn its place beside your chai. While the snack feels Indian today, it has ancient and international roots. It is believed that the earliest forms of rusk date back to Persia, where the cultivation of wheat resulted in early versions of preserved, twice-baked bread.
Rusk
In ancient Greece, a similar food called paximadi was developed for the sole purpose of preserving bread over longer periods for sailors and soldiers. The modern concept of rusk emerged in 17th-century Europe. The Dutch and British worked on the twice-baked method, which also gave rise to a bread that has a good shelf life. The word rusk comes from the medieval Latin rousco, which means twice-baked. When India was colonised by the British, they brought not only their governance but also their tea culture, accompanied by the rusk.
India’s rusk spree
When the rusk was introduced in India, Indian bakers started experimenting with the local flavours, which also gave birth to a variety of dishes like cardamom rusk, ghee rusk and cake rusk. In Pune and Mumbai, rusk is simply referred to as toast, which is prepared from leftover bread which is rebaked to perfection until golden and crisp.
What made Rusk popular?
Rusk became a nationwide phenomenon as it was not only affordable but also sustained a longer shelf too. As the snack doesn’t require being refrigerated or has fancy packaging, by the mid-20th century, every city and town in India started producing this delight on its own. With their own versions of rusk, this became a snack that not only transcended region but class too. The snack is still loved by school children and senior citizens alike.
Rusk
Chai companion
India’s love affair with chai played a major role in Rusk’s popularity. In the early 20th century, the tea association was eager to increase domestic consumption, and they started pushing sweet and milky chai. Indians started brewing kadak chai, which was infused with masalas like ginger, cardamom and cloves. Hence, Rusk became a perfect tea partner, soaking up the chai without falling apart like regular biscuits.
This act of dipping rusk in chai is still loved by many. This ritual became an everyday habit that required no preparation. While India has prepared rusk on its own, it’s far from the only country to cherish this snack. South Africa has its own beskuit, the Netherlands has beschuit, and Iran has its own fruit-based versions.
Whether enjoyed with a topping of tutti frutti or enjoyed plain, the rusk has always been timeless and enjoyed for its simplicity and flavour.
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