Comparing Naan across three restaurants — an honest verdict

I ate Naan at three different restaurants in the same week to compare. The results were illuminating. The use of fenugreek leaves varied significantly — only one got it right. The warmly spiced and aromatic profile should be consistent but interpretation differs widely.

Indian cuisine varies enormously by state, religion, and climate. The best version came from a wedding feast setting, which felt authentic. lassi was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Naan is larger than you'd think.