Business Hours
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Mon - Sun
16:00 - 21:00
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Closed Only
24/12 & 31/12
”Naan” simply means ”bread” in the Persian language. Initially, the Indians ate bread like chapati and paratha. Naan, on the other hand, wasn’t introduced until the 16th century when the Islamic Delhi Sultanate began eating as a delicate breakfast for the royals. During the centuries-long Sultanate, Persian was the official language.
During the next couple of centuries, the Naan was gradually adopted by the general Indian public. Today, the Naan is found in slightly different forms, but with almost the same name, all over Central Asia and on the Indian subcontinent.
The Naan is prepared, just like some other kinds of Indian bread (sometimes) are, too. Depending on the type of food, a tandoor has several different cooking functions: for instance, you can grill meat or vegetables on skewers (a la shish kebab) or bake your Naan bread by attaching the dough to the burning hot walls. Here, the Naan just sits and bakes itself until it’s detached from the wall again.
Unlike many other Indian breads, the Naan is leavened and, therefore, quite fluffy. It partly became popular due to its longevity, which has earned it a regular spot at larger, festive gatherings.
A Naan can be prepared in many different ways with various tastes and fillings. It can be made a sort of fast-food wrap with ingredients like meat, cheese, or vegetables.
At Bindia, we focus on our curries and other main dishes. A ‘too special’ Naan bread can be dominating and might easily clash with the main dish. Therefore, we stick to the totally simple and classic Naan at Bindia.
Try our Naan at your local Bindia in Østerbro, Nørrebro, Frederiksberg, Amager, Lyngby, and Søborg, or simply order it here.
Naan : Wheat flour, water, salt, yeast, rapeseed oil, enriched with calcium, iron, niacin, thiamine, preservative (E282)
Mon - Sun
16:00 - 21:00
Closed Only
24/12 & 31/12
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