Naan bread origins
The Naan bread familiar to us all in Indian takeaways around the country is in fact created from a cowpat. The fresh pat is first allowed to cool naturally on a rack, liberally seasoned and hung for three to four days and then flash-cooked by sticking it to the inside of a clay tandoori oven. This also explains the position of the cow as a revered animal in India.
Unreliable Facts from The Brains Trust |
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