Soft, pillowy, and slightly charred, naan is a versatile bread that complements curry, wraps, or even just a dab of butter.

The bread is served as an accompaniment to dal (lentil curry) and other stews and curries, or used to scoop foods. This naan recipe is ... cover it with plastic wrap and let it rest in a warm location ...

To make the naan, put the flour ... surface for 3–4 minutes. Wrap in cling film and leave to rest at room temperature for 20 minutes. Meanwhile, to make the curry, add the curry paste to ...

Go in with garlic ginger paste, add the curry leaves, capsicum and tomato purée ... Sprinkle some extra limru as a garnish and enjoy with your favourite naan and some chicken.

“Most Indian people don’t eat naan regularly, the way people imagine,” said the ... and a cooked carrot and cabbage slaw they ...

Mix soy chaap with spices and herbs, then form into tasty kebabs. For a fusion feast, top pizza crust with cheese, vegetables, and spicy soy chaap. Add mixed greens, olives, and a zesty vinaigrette on ...

Wrap in a clean tea towel while you cook the remaining breads. Brush the naan breads with some extra butter (optional). Garnish the curry with coriander and serve with the warm naan breads.

The menu covers a wide gamut of contemporary Pakistani and Indian food trends. There is, for instance, a whole section devoted to desi burgers, naan wraps and other hybridized street foods that would ...

HOLLAND TWP. — Chalo Indian Kitchen is open for business. The newest restaurant in Holland Township opened to much ...

The owner of a popular chain of Indian restaurants which are often dubbed ‘the king of curry’ has died aged ... is believed to have pioneered the ‘naan tree’ - now has ten restaurants ...