Butter garlic naan bags 7th spot on ‘100 Best Dishes in the World’ list: Find out other Indian favourites that made the cut

 

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The origins and history of butter garlic naan

Kanikka Malhotra, consultant dietician and certified diabetes educator, says, “The exact origin of butter garlic naan is unclear. We know naan itself has a rich history, dating back to ancient Persia (the word ‘nan’ means ‘bread’ in Persian). Early mentions in India appear in 13th-century writings. During the Mughal era (16th-19th centuries), naan was a delicacy enjoyed by royalty. The Mughals’ love for flavourful food likely led to experimenting with toppings, possibly paving the way for garlic naan. Butter, a staple in Mughal cuisine, would have been a natural addition.”

Indian cuisine boasts immense regional diversity, she adds. While naan is widespread, true staples vary. Roti, a simpler flatbread, might be more prominent in many regions. Additionally, butter garlic naan’s rise may be more recent. 

Classic accompaniments like raita or chutneys might be seen as more traditional staples. Despite not being a historical staple, butter garlic naan’s popularity is undeniable. Its rich, garlicky flavour and soft texture perfectly complement many Indian curries. “It reflects the ongoing evolution of Indian cuisine, where innovation meets tradition, creating new favourites that capture taste buds,” explains Malhotra.

Specific ingredients and techniques that contribute to the distinctive flavour and texture of butter garlic naan

The distinctive flavour and texture of Butter Garlic Naan come together through a combination of key ingredients and techniques:

Yeast and Flour: The base of naan uses maida for a slight nutty twist. Yeast fermentation creates a slight tang and those delightful air pockets that give naan its signature soft and fluffy texture.

Yogurt and Oil: Yogurt adds a subtle tang and richness to the dough, while also tenderising it. Oil keeps the dough pliable and contributes to the soft texture.

Garlic: The star of the show! Minced garlic, brushed onto the naan before cooking, infuses it with a fragrant garlicky flavour.

Tandoor Cooking: Traditionally, naan is cooked in a tandoor, a cylindrical clay oven fired with charcoal. The intense heat creates a beautiful char on the exterior while keeping the inside soft and fluffy. The high heat also promotes caramelization of the sugars in the dough, adding a touch of sweetness that complements the savoury garlic flavour.

Butter: Melted butter brushed on the cooked naan adds a final touch of richness and irresistible flavour. 

Malhotra adds, “Butter garlic naan can get a nutritional makeover! Swap all-purpose flour for whole-wheat or a blend for added fibre. Replace some yoghurt with low-fat buttermilk for a tangy twist with less fat. Use a light touch with oil in the dough and opt for heart-healthy oils like canola or olive oil for brushing instead of butter.”

Other Indian dishes and cooking techniques including murgh makhani, tikka and tandoori were ranked in the 43rd, 47th and 48th spots respectively (Source: Freepik)

What makes butter garlic naan stand out compared to other Indian breads

According to Malhotra, butter garlic naan stands out among other naan and Indian breads for a few reasons:

*Flavour Bomb: The combination of rich, buttery goodness with the pungent aroma and taste of garlic creates a flavour profile that’s both luxurious and satisfying. It compliments a wide range of Indian curries, from creamy kormas to spicy vindaloos.

*Textural Delight: The soft and fluffy texture of naan gets a special boost from the charring that often occurs during tandoor cooking. This contrast between a soft interior and a slightly crisp exterior adds another layer of enjoyment.

*Simplicity Done Right: Butter Garlic Naan takes a classic flatbread and elevates it with just a few key ingredients. It’s a testament to the power of simple, yet flavorful combinations that are so popular in Indian cuisine.