The Naan is one of the most popular flat breads served with South Asian food. Naan originates from Northern India but is today in most types of South Asian restaurants and homes around the globe. For most part of glorious independent India, Naan was a delicacy that was made in royal and noble households. Naan, like many staple foods, has a long history. The first record of its existence dates back to 1300 AD. It is also known that Naan was served at the imperial court in Delhi for many centuries. Naan is traditionally cooked in a Tandoor, or clay oven. Today, many chefs and food enthusiasts have transformed it from a basic form of bread to a variety of experimental creations with different fillings and flavors. The Naan bread menu at Naan Cafe includes choices such as Garlic Naan, Onion Naan, Cheese Naan, Aloo Naan, Sweet Naan, and Disco Naan.
The word Tandoor is derived from Sanskrit language word Kund which means a large bowl-shaped vessel. In India, the tandoor is also known by the name of Bhatti. The tandoor is used for cooking certain types of Indian foods such as tandoori chicken, chicken tikka, and bread varieties like naan and roti. Most of the restaurants in United States use natural gas fired tandoor. Today's commercial tandoors approach 900 degrees; hence, naan's instantaneous puffed-up drama. Slapped on the hot side of the oven, the naan puffs, browns, and takes on a smoky flavor all in about 60 seconds. The classic teardrop shape comes from dough being stretched during baking. The tandoori products have a typical aroma, taste, texture, and low fat contents that makes the tandoor so popular and unique worldwide.
Our Chefs use vast array of fresh essential ingredients and spices to make some of your favorite dishes. Both whole and ground, they are often combined into complex spice mixes. Here are a few basics that are used daily to create an authentic Indian meal.
- Cardamom: Green & Black
- Cassia Bark (Chinese Cinnamon)
- Garam Masala
- Mustard Seeds
- Onion & Ginger
- Black Pepper