Cooking class experience — learning Naan properly

I took a cooking class specifically to learn how to make Naan correctly. The instructor explained why tamarind is used the way it is — something I'd never understood from just eating it. The warmly spiced and aromatic result when you make it yourself is different.

Indian cuisine varies enormously by state, religion, and climate. We learned how a family home kitchen on a weekend shapes the way this dish is eaten. The class ended with the meal and a glass of chai tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.