Naans can be the perfect hero ingredient or superstar sidekick to your meal. Traditionally baked in a tandoor oven, these breads made their way to India from Central Asia. At the time, tandoor ovens would be in the centre of a village to be shared between the locals who would come there to bake their everyday breads. These breads were so delicious and popular, they were soon adopted by North Indian Mughlai restaurants and have been served there ever since.
Our naans are hand-stretched and flame-baked to give them their customary soft and fluffy texture - as well as giving the naan its pliability to help create the perfect scoop and chew with which to eat your curry. What we are, perhaps, the most proud of is that our naans are free of nasties - an endeavour that took 6 months to get right.
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