Alongside Rice, Naan Breads and Chuppaties are the two staples in Indian Cuisine which complete a meal. Bread is an essential accompaniment to any Indian dish. Naan Breads are best served warm as an accompaniment to all types of curries. 

Moreover, Naan breads, particularly the Tandoori Naan, and the Round ‘Super’ Naan are great to use as wraps for traditional South Asian fillings such as Kebabs, Chicken and Fish Tikka and a whole variety of both veg and non-veg foods. They are also ideal to serve with salads, pickles and barbequed foods. Many traditional English Caterers are now increasingly using Naan breads with Traditional British foods such as Bacon, Salads, and Sandwich fillings. So the uses really are only limited by the imagination.

• Chicken Kebab
• Chole
• Oum Macchi
• Panchmela Dal
• Chicken Curry 

Chicken Kebab Ingredients 1 Chicken  3 tsp chilli powder  1/2 tsp Haldi 1/2 inch Garam Masala 3-4 Ginger Garlic 1 pinch red colour (optional) 1/2 cup curd 1 onion sliced Salt to taste Recipe In the curds, mix the ginger paste, pound Garlic, Garam Masala, Haldi, salt, 1 pinch sugar. Soak chicken cubes and let it marinate for 1/2 hour. Heat oil and add chicken. Fry on low fire till dry. Serve hot garnished with corriander and onion slices. Add lemon juice just before eating. Tastes Great with the range of Sounas Naans.

Chole Ingredients 1/2 kg, Channa (soak overnight)  2 Tea bags  3-4 Roast cloves  5-6 pepper corns  2 Badi Elaichi  3 Tej patta  2-3 pcs Cinnamon Note: Remove the water in which channa has soaked and keep aside  Recipe Powder all these ingredients. Lightly roast 1/2 to 3/4 cup Anardana cool and make a dry powder. 1 tbsp green chilli and ginger paste.Boil channa add dry powder and leave aside for an hour heat an iron Karai or girdle. Add 2 tbsp of ghee or Amul butter. Add channa and simmer for one hour . Add the boiled Channa water from time to time. Add 1 tbsp roasted and powdered jeera powder.

Oum Macchi Ingredients 1 kg Fish (large slices)  1/2 tsp Turmeric powder  1/2 tsp Aniseeds  1 tsp Ginger paste  4 Kashmiri Chillis  1 tsp Cumin seeds  1 tsp Coriander powder  1 tsp Chilli powder  1 to 1 1/2 cups Oil  1/2 cups Curds Salt for taste Recipe Wash and slice Fish, mix turmeric and powdered aniseeds apply on fish and leave for an hour and a half to two hours. Heat oil and deep fry the fish. In the remaining oil add all the masala and fry lightly. Add curds and cook for 5 minutes. Add fried fish and Salt to taste. Cover and cook on low heat till fish is tender. Garnish with fresh Coriander.

Panchmela Dal Ingredients 1/4 cup Gram dal - Channa Dal  1/4 cup Green Gram - Moong Dal  with skin  1/4 cup Black gram - Urad dal,  with skin  1/4 cup Toor dal  1/4 cup Red lentil - Masor dal  Salt and turmeric powder Recipe Soak Dals, boil in a pressure cooker with salt and turmeric adding about 2 1/2 cups of water. For Seasoning:  Heat Ghee, add all the masalas pour over Dal, squeeze half the lime. Add Coriander. Garnish

Chicken Curry Ingredients 1/2 kg Chicken  3 tbsp Dry Coconut grated  5 medium Onions  2 tps Saunf  1/2 tsp Garlic  3 tsp Chilli powder  Salt to taste  3 tbsp Oil  5 Cloves  2 pieces of 1" Cinnamon  1/2 tbsp Garlic powder  Recipe Clean Chicken and cut into small pieces. Heat pan, add 1 tbsp Oil and fry 1 Onion and the grated Coconut. Grind this together with cloves and Cinnamon. Chop 4 Onions. Heat 2 tbsp in a pan. Add Onions, Chicken, Chilli powder, Saunf, Ginger-Garlic paste and Garlic powder. Cook on low heat till the chicken is cooked. Add water if necessary. Add Ground masala and bring to a boil. Serve hot.