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  • How to Make and eat Naan Bread from a Tandoor Oven

    How to Make and eat Naan Bread from a Tandoor Oven

    Restaurant Portofino, nestled in the serene backdrop of Colva, Goa, away from the beaches, is a culinary gem that offers a unique dining experience of mainly Indian kitchen next to the road leading to Colva beach. The restaurant is particularly notable for its traditional naan bread, prepared in an outdoor tandoor oven. Or at least was, almost 10 years ago, when I visited there. The quaint eatery, with its ambient terrace, invites guests to witness the captivating process of naan making, adding an interactive and authentic touch to the dining experience under the starry light sky of Goa.

    See the video of the restaurant Portofino and their tandoor oven one decade back.

    Restaurant Portofino and their tandoori oven

    The Art of Making Naan in a Tandoor Oven

    Why I’m making such a big issue out of the tandoor oven, locals might be asking. But you know, it is a very exotic thing for people coming from Europe and Scandinavia. The process of making naan in a tandoor is a blend of culinary art and tradition. A tandoor oven, a cylindrical clay or metal oven used in traditional Indian cooking, is the cornerstone of this process. The chefs skillfully prepare the dough, a simple yet precise mixture of flour, water, yeast, and yoghurt, which is then expertly slapped against the hot inner walls of the tandoor. The high heat of the oven puffs the dough rapidly, creating the distinctive bubbles and charred spots that characterize a perfect naan. And as a side note, the fire is also often burning away the hair in the cooks arms. I have seen many young men by the road in Goa cooking food in tandoors and you can only imagine the demandingness of that job in the tropical heat. But the authentic naan bread, baked in the tandoor, does taste awesome.

    Recipe for Traditional Indian Naan Bread

    To recreate this traditional naan bread at home, you will need a tandoor oven or a very hot conventional oven. Here’s a basic recipe:

    Ingredients:

    • 4 cups all-purpose flour
    • 1 tsp baking powder
    • 1 tsp salt
    • 1 cup warm water
    • 2 tsp dry yeast
    • 1 tsp sugar
    • 4 tbsp yoghurt
    • 2 tbsp ghee or melted butter

    Instructions:

    1. Dissolve yeast and sugar in warm water and set aside for 10 minutes, or until frothy.
    2. In a large bowl, mix flour, salt, and baking powder. Add the yeast mixture, yoghurt, and enough warm water to form a soft dough.
    3. Knead the dough on a floured surface until smooth, then cover and let it rise in a warm place for about 2 hours.
    4. Preheat your tandoor or oven to its highest temperature.
    5. Divide the dough into balls, roll them out into thin ovals, and carefully slap them onto the side of the hot tandoor or onto a hot baking tray.
    6. Cook until puffed up and golden brown, then brush with ghee or butter.

    Garlic Naan Recipe

    To make garlic naan, you can modify the traditional naan recipe with the following adjustments:

    Ingredients:

    • Prepared naan dough
    • 4 cloves of garlic, finely chopped
    • 2 tbsp coriander leaves, chopped
    • Additional ghee or butter for brushing

    Instructions:

    1. Follow the traditional naan recipe for preparing the dough.
    2. Once the dough is rolled out, sprinkle the chopped garlic and coriander leaves on top, pressing them gently into the dough.
    3. Cook the naan as per the traditional recipe.
    4. Once cooked, brush with additional ghee or butter.
    Naan bread cooking in a hot tandoor oven
    Naan bread cooking in a hot tandoor oven

    How to eat naan bread

    Eating naan bread involves a specific approach that enhances the dining experience, especially for those unfamiliar with it. I’ve seen Western people in restaurants in West unknowingly eating naan like a sandwich. Unlike a sandwich, naan is not typically used as a wrapper or filler. Here’s a guide on how to properly enjoy naan bread:

    1. Tear, Don’t Cut: Naan is traditionally torn by hand, not cut with a knife. This method is not only practical but also allows you to appreciate the texture and feel of the bread. Tear off a piece that’s just a few bites in size.
    2. Use as a Utensil: In many Indian meals, naan serves as a utensil. Use the torn piece of naan to scoop up gravies, dals (lentil dishes), and other soft foods. This method is integral to the Indian dining experience and allows for a delightful combination of flavors.
    3. Pair with Dishes: Naan is often eaten alongside main dishes like curries, kebabs, or grilled meats. It’s best enjoyed when used to soak up sauces or gravies, enhancing the bread’s flavor with the rich and spicy notes of the accompanying dish.
    4. Eating Stuffed Naan: If you’re having a stuffed naan, such as garlic naan or paneer naan, it can be eaten on its own or used to scoop up other foods. The stuffing adds flavor, making these naans a treat in themselves.
    5. Avoid Overstuffing: Unlike a sandwich, naan is not meant to be overstuffed with fillings. If you’re adding anything to your naan, keep it minimal. The focus should remain on the naan and its combination with the main dish.
    6. Eating with Hands: Naan is traditionally eaten with your hands, which is considered part of the authentic experience. However, in more formal settings or according to personal preference, utensils can be used.
    7. Complement with Sides: Naan can be complemented with side dishes like raita (a yogurt-based condiment), pickles, or chutneys. These sides can add an extra dimension of flavor to your meal.
    8. Freshness is Key: Naan is best enjoyed fresh and warm. If it cools down and becomes stiff, it loses its delightful texture and may not pair as well with dishes.
    9. Savor the Experience: Finally, enjoy naan as part of the broader culinary experience. Appreciate its texture, flavor, and the way it complements other components of your meal.

    Understanding how to eat naan bread enhances the enjoyment of Indian cuisine, offering a glimpse into the cultural practices and culinary traditions of India. It’s a simple yet important aspect of engaging authentically with a rich and diverse food culture.

    The culinary experience at Restaurant Portofino in Colva, or any other restaurant with its open-air naan preparation, offers not just a meal, but a glimpse into the heart of traditional Indian cooking. The ability to watch naan bread being expertly crafted in a tandoor oven adds an immersive and authentic dimension to the dining experience, making such a restaurant a must-visit destination for any culinary enthusiast exploring Goa.

    Useful links:

  • Here’s an Indian restaurant in the Heart of Paris where you can also visit

    Here’s an Indian restaurant in the Heart of Paris where you can also visit

    Paris, a city synonymous with romance, art, and culinary excellence, offers a plethora of dining experiences. Among these, Indian cuisine holds a special place, offering a blend of exotic flavors and spices. This summer I had the opportunity to revisit these flavors at an Indian restaurant located near the iconic Moulin Rouge in Paris. My experience there was a mix of nostalgia and the realization of how much has changed in the world of gastronomy and photography over the years.

    Indian restaurant dinner in Paris | #Indianrestaurant #Indianfood #Paris

    The Indian restaurant in Paris in question

    Restaurant Location and Ambience

    Situated by a Parisian street, the Indian restaurant welcomed the warm summer evening with its doors and windows open to the street, inviting a gentle breeze. The nearby Moulin Rouge, a historical landmark, added a touch of historical charm to the setting. The décor of the restaurant was striking—a combination of pristine white tablecloths with fake flowers and deep red walls created a visually intriguing contrast. This choice of colors reflected a blend of simplicity and depth, much like the flavors of Indian cuisine.

    An Unexpected Choice

    It’s a common adage to avoid empty restaurants, but hunger led me to make an exception. The restaurant’s lack of patrons initially raised questions, but while dining the observation that locals were picking up orders suggested a shift towards online ordering— a trend accelerated by the digital era.

    Culinary Experience

    The culinary experience was pleasant, with friendly service enhancing the overall dining experience. However, the meal did not leave an indelible mark on my palate as some past experiences had. I remember visiting an Indian restaurant in Paris 13 years ago, which had left a lasting impression with its extraordinary flavors.

    Evolving Times and Memories

    Contrasting this visit with my experience from over a decade ago, I was reminded of how the quality of digital photography has evolved. At that time, 13 years back, the digital camera quality of phones was so lousy that I don’t have really good pictures of my dining in Paris at that time. But the amazing thing was that I saw the same restaurant was still working, having their guardian or such still standing in the Avenue des Champs-Elysées to guide the customers inside their Indian restaurant in the shopping mall.

    So this dining experience was more than just about food; it was a journey through time. It highlighted how culinary preferences have evolved. While the restaurant near Moulin Rouge offered a good meal in a quaint setting, it was the memories of my past culinary delights that left a more profound impact on me. In the heart of Paris, amidst its timeless beauty, the journey through flavors and memories continues to be an integral part of the city’s charm. If you would ask me, would I still go to Paris to eat in an Indian restaurant, my answer would be yes, without any hesitation.

    Indian saffron rice in Paris was having some color from carrot
    Indian saffron rice in Paris was having some color from carrot

    Kadhai paneer and naan bread at home

    Here are the recipes for naan bread and kadhai paneer, two classic dishes in Indian cuisine, if you want to try them at home or just get an idea of what you’re eating.

    Naan Bread

    Ingredients

    • 2 cups all-purpose flour

    • 1/4 cup warm water
    • 1/2 teaspoon dry yeast
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/4 cup yogurt (plain)
    • 1 tablespoon oil (vegetable or canola)
    • Butter or ghee for brushing

    Instructions

    1. Activate Yeast: Dissolve sugar in warm water, sprinkle yeast over it. Allow it to rest for 10-15 minutes until frothy.

    2. Prepare Dough: In a large bowl, mix flour and salt. Add the yeast mixture, yogurt, and oil. Mix to form a soft dough.
    3. Knead Dough: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
    4. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
    5. Shape Naan: Once risen, punch down the dough and divide it into small balls. Roll each ball into an oval shape.
    6. Cook Naan: Heat a skillet or griddle over medium-high heat. Place the naan on the skillet and cook until bubbles form. Flip and cook the other side until brown spots appear. Optionally, you can cook the second side directly over an open flame for a few seconds for a charred effect.
    7. Finish with Butter: Brush the cooked naan with butter or ghee.
    One of the naan breads was very badly burnt. Avoid eating this black burnt food, since it is one cause of cancer.
    One of the naan breads was very badly burnt. Avoid eating this burnt part in food, since burned food is one cause of cancer.

    Kadai Paneer Recipe (with Gravy)

    Ingredients:

    For the Paneer:

    • 250g paneer (Indian cottage cheese), cut into cubes

    For the Kadai Masala:

    • 2 tablespoons coriander seeds

    • 1 teaspoon cumin seeds

    • 5-6 dried red chilies (adjust to taste)

    For the Gravy:

    • 2 tablespoons oil or ghee

    • 1 large onion, finely chopped

    • 1 teaspoon ginger-garlic paste

    • 2 medium tomatoes, pureed

    • 1/2 cup tomato puree (canned or fresh)

    • 1 green bell pepper, diced

    • 1/2 cup water or as needed

    • 1/2 teaspoon turmeric powder

    • 1 teaspoon garam masala

    • Salt to taste

    • 1/2 cup cream or full-fat yogurt

    • Fresh coriander leaves, chopped, for garnish

    Instructions:

    1. Prepare the Kadai Masala:

    • Dry roast coriander seeds, cumin seeds, and dried red chilies in a pan until they emit a fragrant aroma. Allow them to cool and then grind them into a coarse powder.

    1. Cook the Base:

    • Heat oil in a kadai or a heavy-bottomed pan. Add the chopped onions and sauté until they turn golden brown.

    • Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

    • Add the pureed tomatoes and tomato puree, and cook until the mixture thickens and oil begins to separate.

    1. Add Spices and Vegetables:

    • Sprinkle the freshly prepared kadai masala, turmeric powder, and salt into the tomato mixture. Cook for a few minutes.

    • Add the diced bell pepper and cook for a couple of minutes, allowing it to soften slightly.

    1. Create the Gravy:

    • Add water to the mixture to reach your desired consistency for the gravy. Bring it to a simmer.

    1. Add Paneer:

    • Gently fold in the paneer cubes and allow them to simmer in the gravy for a few minutes.

    1. Finish with Cream:

    • Lower the heat and stir in the cream or yogurt. Mix gently and heat through without bringing it to a boil.

    1. Garnish and Serve:

    • Finish by sprinkling garam masala and garnishing with fresh coriander leaves.

    • Serve the kadai paneer hot with naan, roti, or rice.

    This recipe should give you a flavorful Kadai Paneer with a rich, creamy gravy, perfect for a comforting meal. Enjoy!

    Useful links:

  • Yummy Parisian crepes

    Yummy Parisian crepes

    Yummy Parisian crepes and their recipe | #travel #Paris #shorts
    https://youtube.com/shorts/JsAWZ1vQ5x0?feature=share

    The History of Crepes and their Cultural Significance

    Crepes made their journey from Brittany to Paris, evolving from a humble peasant meal to a versatile dish enjoyed in various forms. In Paris, they are a symbol of French culinary simplicity yet are capable of gourmet sophistication. This duality makes crepes a culinary canvas for chefs and street vendors alike, embodying the spirit of Parisian cuisine.

    Types of Parisian Crepes

    Parisian crepes come in two primary types: sweet (crêpes sucrées) and savory (galettes or crêpes salées). The sweet crepes are usually made with wheat flour and often enjoyed as a dessert or snack, filled with ingredients like Nutella, sugar, lemon juice or fruit. The savory versions, traditionally made with buckwheat flour, are heartier and filled with various combinations of cheese, ham, eggs, and vegetables.

    Making Crepes at Home

    Sweet Crepe Recipe

    Ingredients

    • 1 cup all-purpose flour
    • 1½ cups milk
    • 2 large eggs
    • 2 tablespoons sugar
    • 1 teaspoon vanilla extract
    • Butter, for cooking

    Instructions:

    1. In a bowl, whisk together the flour and sugar.
    2. In another bowl, beat the eggs, milk, and vanilla extract.
    3. Gradually add the wet ingredients to the dry, whisking until smooth.
    4. Let the batter rest for 30 minutes at room temperature.
    5. Heat a non-stick pan over medium heat and lightly coat with butter.
    6. Pour a small ladleful of batter into the pan, swirling to spread evenly.
    7. Cook for about 1 minute until the edges lift easily, then flip and cook the other side.
    8. Serve with your favorite sweet toppings.

    Savory Buckwheat Crepe Recipe (Galettes)

    Ingredients

    • 1 cup buckwheat flour
    • 1½ cups water
    • 1 egg
    • 1 teaspoon salt
    • Butter, for cooking

    Instructions

    1. Combine buckwheat flour and salt in a bowl.
    2. Beat in the egg, then gradually add water, whisking until smooth.
    3. Let the batter rest for at least 2 hours.
    4. Cook as with sweet crepes, but fill with savory ingredients like cheese, ham, and egg before folding.

    Enjoying Crepes in Paris

    In Paris, crepes are more than just food; they are an experience. The charm lies in watching them being expertly made at street stands or in quaint creperies. Each crepe is a reflection of personal taste, from simple lemon and sugar to elaborate creations with gourmet ingredients.

    Parisian crepes offer a taste of French culinary tradition with a universal appeal. Whether in a cozy Parisian creperie or your kitchen, crepes provide a delicious canvas to explore flavors and enjoy a piece of French culture.

    Attached is my shorts video of Parisian crepes this summer, made by a street vendor, near the beginning of Avenue Des Champs-Elysées.

    My first ever Parisian crepe I had under the Eiffel tower many many years ago. At that time there were no gates neither entrance fee to the Eiffel tower area like there was this summer.

    Useful links:

    Read this article in Finnish:
    https://indivue.fi/2025/11/15/herkulliset-pariisilaiset-crepit