Coconut naan, achari flatbread and other culinary adventures at your gourmet tandoor
It wasn’t quite Ammi’s qeema paratha but it was enticement by aroma nonetheless. Before you can even dig into a shiny, succulent and luscious coconut naan, the sweet smell of coconut has already begun tangoing with the wholesome fragrance of piping hot naan on the floor of your taste buds. And as you take the first bite, a generous amount of shredded coconut mixed in sugary syrup arrives at the party — this is a dance of flavour like no other.
Coconut naans are the quintessential fusion naan — tradition meeting modernity, fused to create a blend of the extraordinary for a new generation of Pakistanis. When Pizza Hut first arrived in Pakistan back in the early 1990s, local vendors would dismiss their pizzas as just another qeema naan with a fancy name. Today, qeema naans are a thing of tradition and pizzas are very mainstream, but the humble flatbread — naan — has been reinvented.