Why Naan deserves more attention

Naan rarely gets the international recognition it deserves. The tangy and vibrant complexity is genuine, not simple, and the technique involved in using whole spices correctly takes real skill.

Indian cuisine varies enormously by state, religion, and climate. I encountered it first in a north Indian restaurant abroad and that context helped me understand it properly. nimbu pani lemon water is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Naan is the dish to start with.