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Dairy is ubiquitous in Indian cuisine in various forms: butter refined into ghee, cream in many of the curries, and yogurt as part of marinades for tandoori-baked meats. But the only cheese I’ve ever seen in Indian cooking is paneer, the very mild, crumbly cheese made simply from whole milk and citrus juice. So like chicken tikka masala is a British invention outside of authentic Indian cuisine, cheese naan made with mozarella cheese has got to be the creation of Indian cooks in restaurants here in the
You might not be lucky enough to have restaurants like All India Cafe ($3.95/order), Gate of India ($3.00/order), and India’s Oven ($3.50/order) in LA, who all offer cheese naan on their menus in different forms. My favorite is cheese inside the naan dough before it’s placed in the tandoori, but I’ve seen places that shortcut – they melt cheese between two pieces of already-baked naan. Cheaters!
If you’re ambitious enough, you can put cheese naan together at home with shredded mozarella between pieces of packaged (or take-out) naan. If you’re a rockstar in the kitchen, then you can bake the naan yourself first, but, you know, a tandoori oven didn't come with my apartment.
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8-30-2005 @12:30PM Liz said... I thought all apartments in LA came with tandoori ovens!
Cheese naan at Akbar ( there's one in Hermosa and one in Santa Monica) is delicious, but if I eat it I feel sick for the rest of the day, like I have eaten the entire country of India in one sitting.
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8-31-2005 @2:57AM Eve said... I second the recommendation for cheese naan from Akbar. They have locations in Hermosa Beach, Marina Del Rey, Santa Monica, L.A. near Beverly Center and Pasadena.
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