The royal delicacy that once belonged only to the Mughal elite
Long before it became a global staple in curry houses, naan was a rare luxury. Reserved for nobles and royal families, this leavened flatbread required a specialized, time-consuming craft that few could master. Discover how a Persian word for bread transformed into a global culinary icon.
The word 'naan' finds its roots in the Persian 'nân', a generic term for any bread. While it is now a ubiquitous accompaniment to stews and curries, its history in South Asia is deeply tied to the Islamic Delhi Sultanate. The 14th-century Indo-Persian Sufi poet Amir Khusrau provides some of the earliest regional records, noting two distinct varieties enjoyed by Muslim nobles: the thin, light Naan-e-Tunuk and the heavier, tandoor-baked Naan-e-Tanuri.
During the Mughal era in the 1520s, naan was far from a commoner's food. Because the leavening process was lengthy and the technique was a revered, rare skill, it remained a delicacy for the imperial court. Historical records like the Ain-i-Akbari describe it being paired with dishes like kebabs or kheema. It was not until the 1700s that naan finally transitioned from the royal table to the masses in South Asian Mughal cultural centers.
The preparation of authentic naan relies on high-heat physics. When using a tandoor, dough is pressed against inner walls that can reach temperatures of up to 480 °C (900 °F), creating characteristic golden-brown spots and air pockets within minutes. While modern variations have emerged—such as the 1970s Parisian 'Cheese Naan' attributed to André Risser or an Indian family from Bombay—the fundamental essence remains the soft, pliable texture achieved through yeast or baking soda leavening.
Source: Naan
