Naan

I made Naan for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The warmly spiced and aromatic profile was the main talking point — no one had quite experienced fenugreek leaves used that way before. spices are used medicinally as well as for fla…

The best Naan I've ever had came from a street stall, not a restaurant. The deeply layered intensity was completely different — more direct and uncompromised. tamarind was used without hesitation, the way it should be. spices are used medicinally as well as for flavour in Ayurvedic tradition. The a…

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 India…

Naan at this place was fine. The rich and complex flavour was there but not distinguished. ghee was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. spices are used medicinally as well as for flavour in Ayurvedi…

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 b…

What sets Naan apart is the handling of fenugreek leaves. In lesser versions this is treated as a background note. Here it's central and the warmly spiced and aromatic result shows it. I've started buying it to cook with at home after this experience. Indian cuisine varies enormously by state, reli…