A pillowy-soft naan - a leavened flatbread popular in South Asia - paired with rich, creamy butter chicken gravy is one of the most popular comfort foods in the region, and it's also one of the most popular Indian dishes abroad.
And while the tangy, aromatic gravy is often considered the show stealer, it would lose much of its charm in the absence of its understated partner.
The naan's chewiness adds texture to every bite; its subtle flavor complements the gravy's spices and seasonings. In fact, the versatile naan diligently props up whatever it is paired with, allowing the main dish to shine.
That's probably why this flatbread has become one of the most popular breads in the world. Recently, butter garlic naan - a flavor-packed rendition of the traditional naan - topped Taste Atlas' best breads list.
It is made by brushing butter onto a piping hot naan and sprinkling a generous amount of chopped garlic on it. Also on the list was aloo naan - made by stuffing the naan with potatoes seasoned with spices and coriander.
While today naans and its versions have become ubiquitous in restaurants serving Indian or Middle Eastern fare, they were once served only in the courts of Islamic kings. So, how did the naan travel from royal kitchens to our plates?
The origins of the naan are murky but many food historians believe that the flatbread originated in ancient Persia, since it derives its name from the Persian word for bread. The Persians used water and flour to make the bread, which was most-likely baked on hot pebbles.
The naan travelled to the Indian subcontinent with the Sultans who ruled large parts of the subcontinent between the 13th and 16th Centuries. The Muslim rulers brought with them culinary traditions that spoke of their Western and Central Asian roots, which included using a tandoor (clay oven) to cook food.
Amir Khusrau, an Indo-Persian poet who documented courtly life during the reign of Alauddin Khalji and Muhammad Bin Tughlaq, mentioned two types of naans in his writings - naan-e-tanuk and naan-i-tanuri.
While the former was delicate and thin, the latter was a thick, puffy flatbread baked in a tandoor. During the Delhi Sultanate, naans were usually enjoyed with different meat preparations, like kebabs and keema.
Cooks in the royal kitchens also advanced the art of naan-making by introducing specialized kneading techniques and adding yeast - a rare ingredient at the time - to make the bread softer and fluffier. Because of its complex and expensive preparation, the naan became a luxury food item enjoyed largely by the nobility.
This remained the norm during the reign of subsequent Mughal emperors as well, with specialized cooks, called naan bais, innovating with flatbreads and naming them after the kitchens they were crafted in.
During British rule, the naan remained a food item enjoyed by the elite but also travelled to the West through English travelers. Over time, complex preparations gave way to simpler techniques, and naan became more accessible to the common man.
Today, naan is made by combining flour, yogurt, and yeast, kneading them into a soft dough, and baking it in a tandoor. The flatbread continues to evolve, finding its place in experimental cuisine worldwide.
The naan is regarded as India's glorious culinary gift to the world, representing a message of plurality and the coexistence of cross-cultural identities.
