After Butter Chicken, a post on Naan was just a matter of when rather than if. So here it comes on popular demand (Two people: my building watchmen and 
my dhobi), a blog on the history of Naan. So what is Naan? According to Wikipedia, Naan is a leavened, oven baked flatbread but for a foodie like me and you it is the reason why I attend boring wedding receptions. (And you thought you were the only one!)
Do you know?
The word Naan is derived from Persian word ‘Non’ which refers to bread and initially appeared in English Literature dating back to 1780 in a travelogue of William Tooke.
Naan: Origins
The Naan originates from India but is today eaten in most types of South Asian restaurants and homes around the globe. It has transformed from a basic form of bread for many to experimental creations by chefs and food enthusiasts today with different fillings and flavours.
The first recorded history of Naan can be found in the notes of the Indo-Persian poet Amir Kushrau in 1300 AD. Naan was originally cooked at the Imperial Court in Delhi as naan-e-tunuk (light bread) andnaan-e-tanuri (cooked in a tandoor oven). During the Mughal era in India from around 1526, Naan accompanied by keema or kebab was a popular breakfast food of the royals.
In 1926, overlooking the hustle and bustle of Regent Street, Veeraswamy, Britain’s oldest Indian restaurant served Naan on its menu. Founded in 1984, Honeytop Speciality Foods became the first company in Europe to supply authentic Naan bread on a commercial scale to major retailers and restaurants.
So that’s all the Gyan I have on Nan (Its rhyming see!) Now lets move to our foodie ka funda.
Foodie ka Funda No.6:
You are intelligent thus, U know there are three meals in a day, but what about your tummy? So eat when you can and eat when you want!
To know how to make tasty Naan click play :
Foodie ka Funda 