I would have reason to have baked up all the n’aan bread! Instead I chose to split it up into quarters, bake one and freeze the rest to baked in the very near future!
The assignment for Tuesdays with Dorie to bake some n’aan bread immediately got me fired up to try my hand at making my own biryani. One of the lovely things that I will miss about England is the fantastic Indian food that is available at my fingertips. I have been comparing chicken biryanis at virtually every Indian restaurant I have found within driving distance of my house and found one that is superior to all the rest … in fact, the dinner we had at this particular restaurant with my husband, Mei (when she was only just starting to munch on solid foods) and a group of our friends had my husband and another of the guys that was in our crowd sweat. Yup, big, dripping salty beads of sweat coming off their shiny heads throughout the meal – all the while, the owner of the restaurant, his staff (some of which, I’m certain, were family members) were watching with delight and huge smiles on their faces. I’m certain it was partly pride at knowing their dishes were that good and partly entertaining to watch two, full-grown, white men who asked for “spicy” Indian food – sweat over their meals with aching smiles on their faces, happy with the dish and slightly embarrassed to each have a large pitcher of water and a few pints of Indian ales in front of them (which didn’t last long, and there were many refills…) clearly enjoying their meals!
God, I miss that place! And it’s only a half hour’s drive from my house… but it is a matter of getting my husband to be in the mood for the cuisine and then willing to drive a half-hour, one way to go have it. Needless to say, we don’t go often. Basically, just the once. But boy we are going to have to go back soon since I can quench my cravings for biryani without leaving our little village, but each bite reminds me of how much better the “one place” can do it.
The other thing about Indian take-away (or take out for all my American readers), is that these places charge about 2 pounds for a bit of n’aan which is about a quarter of the size of the bit that I baked and knowing that I can make this during lunch time and still have it with dinner, or bake it fresh while dinner is getting delivered, I know I will be making this again and again in the future.
I didn’t make the exact oasis n’aan recipe, but I sprinkled some sesame seeds and crushed Maldon sea salt on top of this batch since we will have it as a late night snack sans biryani. As soon as I find a trustworthy recipe for biryani, I plan to make a batch of garlic n’aan and onion n’aan, which are our favorites to order with tikka masala and biryani …. ahhh… I can’t wait. This one was certainly a winner in our house!
To join in the fun, click here and get a copy of Dorie Greenspan’s “Baking with Julia.” For the recipes, check out our hosts for this week: Maggie of Always Add More Butter and Phyl of Of Cabbages & King Cakes!