Discussion
thegavster said:
One of the local kebab shops used to do a fresh naan in the tandoor then fill it with chicken tikka, salad and raita.
It was the after pub food of kings, sadly they changed hands and binned the tandoor
There is an Indian Kebab shop in Bearwood, Smethwick (W.Mids) that we used to stop off at when we'd been gigging in the area. About a fiver got you a huge naan thrown onto the tandoor along with a 2 foot skewer of chicken tikka, same again of lamb tikka and another of sheekh kebab and a skewer with half a tandoori chicken on. When it was all cooked they lay out the naan, slice some donner onto it, then the chicken, lamb and sheekh then drop the tandoori chicken on top, throw some salad over the top and ask if you want chilli sauce or raita! The result weighed about three pounds and was just what you needed at 2am on the way home! It was the after pub food of kings, sadly they changed hands and binned the tandoor
Like decent pizza base, the best nans come from a super hot oven (i.e. the tandoor above) which cook at 400C+. You'll never get a short sharp blast of heat like that in a domestic oven, so they recommend you sprinkle water on the packet nan to create steam and try and force the bread to rise, and also stop it from baking hard in the relatively slow cook method at home.
That's why I usualy eat chappattis at home with my curry instead, or even wholemeal wraps, as I have't found a packet version that even matches the light, crispy/chewy quality you get with a nan from a tandoor.
At the all you can eat Sunday buffet at the Haveli in Slough (which is quality!), the chefs make your own Nan to order.
My favourite kebab shop which did the best freshly cooked nan & tikka takeaways was closed down recently due to food hygene reasons, even though they were the best kebabs I'd even had and never did me any harm, and it was conveniently right next to the pub too!
That's why I usualy eat chappattis at home with my curry instead, or even wholemeal wraps, as I have't found a packet version that even matches the light, crispy/chewy quality you get with a nan from a tandoor.
At the all you can eat Sunday buffet at the Haveli in Slough (which is quality!), the chefs make your own Nan to order.
My favourite kebab shop which did the best freshly cooked nan & tikka takeaways was closed down recently due to food hygene reasons, even though they were the best kebabs I'd even had and never did me any harm, and it was conveniently right next to the pub too!
smack said:
Glassman said:
You can't beat a freshly cooked naan; very easy to make - especially if you have one of these:
to cook it on. Works very well for warming up the packet ones too.
Ok, where do buy the said lump of metal? And what is it exactly? A to cook it on. Works very well for warming up the packet ones too.
Tawa?
Southall, Bradord, Birmingham, Luton... you getting the picture?
smack said:
Glassman said:
Tawa, or Tava (regional dialects).
Southall, Bradord, Birmingham, Luton... you getting the picture?
That would be another bit of kit in an already overloaded kitchen on it way then Southall, Bradord, Birmingham, Luton... you getting the picture?
Never been to Southall, good excuse to go
smack said:
Glassman said:
You can't beat a freshly cooked naan; very easy to make - especially if you have one of these:
to cook it on. Works very well for warming up the packet ones too.
Ok, where do buy the said lump of metal? And what is it exactly? A to cook it on. Works very well for warming up the packet ones too.
Tawa?
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