Word: naan
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...blistering 115° on a summer Sunday in New Delhi, and it feels as if your head is stuck in a tandoor. But Saurabh Kedia, 22, would never know it. The New Delhi native dips his flat naan bread into a dish of spinach curry in the air-conditioned comfort of a friend's private club. On the table lies Kedia's prized possession, an Ericsson feature-loaded mobile phone with PDA-like functions that cost him nearly $400, almost as much as an average Indian earns in a year. That night he plans to watch X2: X-Men United...
...blistering 115? on a summer Sunday in New Delhi, and it feels as if your head is stuck in a tandoor. But Saurabh Kedia, 22, would never know it. The New Delhi native dips his flat naan bread into a dish of spinach curry in the air-conditioned comfort of a friend's private club. On the table lies Kedia's prized possession, an Ericsson feature-loaded mobile phone with PDA-like functions that cost him nearly $400, almost as much as an average Indian earns in a year. That night he plans to watch X2: X-Men United...
...dynamic. The back end of the restaurant highlighted a large glass window that showcased the chef at work as he executed the meal preparation. While we waited, we entertained ourselves with the spectacle of the chef masterfully baking dishes in the huge clay oven and kneading batches of fresh Naan. Service was lightning-quick; our meals arrived within minutes. Unlike her namesake, Diva seemed to have no intention of striving to be fashionably late...
...Baigan Bharta—a mashed concoction of baked eggplant, sautéed onions, and fresh coriander—was decent, though not quite as flavorful as the other dishes. We enjoyed our dishes with a generous portion of lovely long-grained rice, and a steaming order of Aloo Naan. The bread was absolutely heavenly, bursting with flavor and stuffed with potatoes and peas; we practically burned our fingers and tongues as we crammed it into our mouths...
Bombay Club's breads are exceptional. The simple chapati, cooked on a griddle, was obviously just made, warm, tender, and tasting earthily of wheat. Rogini naan, touched with butter but otherwise plain, crisped on the ends. Papadum, sun-dried lentil crisps that had been roasted in the tandoori oven, crackled in the mouth, the sprinkling of black pepper giving a little zing...