Haute Cuisine: Naan
June 1, 2009
The Dish: Naan
Naan is tough to find on most aircraft caterers’ menus. A soft bread that is traditionally baked on the side of a clay tandoor oven, it typically consists of just white flour, yeast, oil, salt, sugar and yogurt. While most of the Western world associates naan with Indian cuisine, it is a staple in many surrounding countries, including Iran, Pakistan, Tajikistan and Uzbekistan. It is often brushed with butter to accompany an entrée, but is also sometimes stuffed with yogurt and lamb or mixtures of nuts and raisins. In Burma, it is a popular breakfast treat, served with tea or coffee. What makes it so tasty? Who cares? Eat. Enjoy.
The Caterer: Skyway Catering Service, Toronto, (905) 677-2526, www.skywaycatering.com
Does Skyway’s menu include naan? Ha! With owners from a family named Singh, that goes without saying.
But the menu isn’t exactly limited to Indian cuisine; on the contrary, it’s as varied as you’d expect from a caterer based in Toronto, a city of incredibly diverse ethnic mélange. In addition to the ubiquitous filet mignon and lobster tail, you’ll find entrées from Central, Southeast and Northeast Asia as well as from East India. Under appetizers, the list includes calamari, guacamole, Jamaican patties, pierogies and samosas. And even the dessert menu has an international flavor, with such options as baklava, tiramisu and the uniquely Canadian nanairno bar.
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