At our restaurant, we keep the tandoor oven fired up from 10:00 AM to 11:00 PM. Our tandoor chef bakes naan continuously, sometimes producing over 200 pieces a day.
We go through a 25kg bag of flour in just three days. Our all-you-can-eat naan is hugely popular.
The tandoor is also essential for the chicken dishes served in our course meals.

The tandoor oven reaches temperatures over 450 degrees Celsius, making it impossible for ordinary cooks to replicate.

While you might think naan originated in India, its roots lie in Persian cuisine; it is an Iranian food.

However, it was India and Nepal that spread it worldwide. Yet, what is actually eaten there is not naan, but chapati.

Even in Iran today, the most commonly eaten bread is not tandoori-baked naan, but rather types like barbalya, lavash, and sangak.
Our restaurant chose to serve these traditional breads because they are highly requested by customers, popular, and contribute significantly to sales.
Therefore, we need a Nepalese tandoor chef who has preserved this tradition to bake the naan.
And for customers who only eat chicken, tandoor-baked chicken is also popular.

Translated with DeepL.com (free version)