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Tandoori Naan (V)
About This Dish
Soft, pillowy, and blistered from the tandoor, Tandoori Naan is one of North India’s most iconic breads — a staple at meals both royal and everyday. It’s made of a leavened dough enriched with yoghurt and a touch of oil. The naan is hand-stretched and swiftly slapped onto the inner walls of a piping-hot clay tandoor, where it puffs, chars, and bakes in mere minutes.
The result is a beautifully balanced bread — crisp on the edges, tender in the middle, with smoky notes from the open flame. Served plain or brushed with melted butter, it’s ideal for tearing, scooping, and soaking up curries, kebabs, and chutneys. No Indian meal feels quite complete without it on the table.
History & Tradition
With roots that trace back to Persian and Central Asian traditions, this Indian bread made its way into the Indian subcontinent during the Mughal era, becoming a favourite in royal kitchens. Over time, it spread to dhabas and street-side eateries, earning its place as a beloved staple in Punjabi and North Indian cuisine. From formal feasts to everyday lunches, naan is the bread of choice when bold flavours need a soft, warm vehicle.
What Makes it Special
The appeal of Tandoori Naan lies in its simplicity and versatility. At BKC London, each naan is made fresh to order. The dough is rested until soft and elastic, then quickly baked to create that signature balance of texture: chewy, crisp, and cloud-soft in all the right places. The tandoor lends a slight smokiness, enhancing the bread’s depth without overpowering it.
It’s subtle enough to let rich gravies shine but flavourful enough to enjoy on its own. This is the bread that brings everything together.
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Aman Kapoor
The naan here is spot on — soft in the centre, with just the right amount of char on the edges. You can tell it’s straight from the tandoor. It had that perfect chew and a subtle smoky flavour. I had mine plain with daal and kebabs, and it brought the whole meal together. Nothing beats fresh naan like this.
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Oliver Harris
This naan was absolutely brilliant — warm, fluffy, and lightly blistered from the tandoor. It felt fresh and handmade, not heavy or greasy like some places. I ordered mine without butter and it still tasted rich and satisfying. Great on its own or for mopping up sauces. Will definitely be ordering a double portion next time.
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Charlotte Dean
Hands down the best naan I’ve had in London. It arrived hot, pillowy in the middle with crisp little charred edges, and so flavourful even without any toppings. It paired beautifully with our curry and was also great just dipped in chutney. You can really taste the difference that a proper tandoor makes. Simple but perfect.
FAQs
A: Yes, we use a traditional leavening method that combines active yeast and yoghurt.
A: Of course — our naan is served plain by default, and you can request it without butter or ghee. For vegan diners, we’re happy to brush it with oil instead.
A: The classic version is plain, with a mild, toasty flavour from the tandoor. If you’d like extra flavour, you can request garlic, coriander, or chilli toppings.
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