The soft clap of dough against a tandoor’s clay walls is more than cooking; it’s theatre. At 900 °F, a naan inflates like a balloon, picking up charred freckles that taste of smoke and celebration. Handi’s frozen tandoori naans capture that magic in minutes -and when paired with our basmati rice, they turn an everyday dinner into a festival spread.
A Brief History of Communal Ovens
The word tandoor likely traces back to ancient Mesopotamia, but it was the Mughal emperors who popularised clay ovens across the Indian subcontinent. Caravanserais offered weary travellers naan and kebabs, a comfort that soon found its way into royal kitchens and -centuries later -Toronto’s Little Pakistan.
Why Frozen Can Beat Fresh
Flash‑freezing naan moments after baking locks in moisture and char without preservatives. That means you, me, or a busy chef can have pillowy bread in under five minutes -no dough resting, no live fire required.
Building a Perfect Plate
- Garlic Naan × Butter Chicken: The naan’s garlicky bite stands up to creamy tomato gravy.
- Plain Naan × Saag Paneer: Char meets velvety greens -spinach never tasted so indulgent.
- Sella Basmati × Sindhi Biryani: Long‑soaked rice that separates beautifully, catching every spice.
- Extreme Basmati × Nihari: The rice’s length mirrors the slow‑cooked beef’s elegance.
Mix and match; the dance of grain and bread is what makes South‑Asian dining communal. Lay everything out dastarkhwan‑style and let folks tear, scoop, and savor.
Serving & Storage Tips
- Warm naan directly on a skillet or under the broiler -30 seconds per side.
- Keep rice warm by covering it with a clean towel; it absorbs excess moisture and keeps grains fluffy.
- Leftover naan? Brush with jaggery‑ghee glaze and toast for a quick dessert.
Restaurants, caterers, and busy homes alike rely on Handi’s naan‑and‑rice duo for consistency without compromise. Order today and give your menu an instant upgrade.
