The focus of my blog is roti and naan. I chose naan because I like eating it. My connection to naan is not due to my familial or cultural ties. My connection lies in the fact that I have spent a significant amount of time in Asia. I am a huge fan of the cuisine. Curry is a part of this cuisine and it is best, in my opinion, with some naan.
Naan is a type of roti, a general term for bread in India. Roti are usually distinguished by the kind of flour used. Naan is a puffy, tear-shaped flatbread made with fine white maida. There are a variety of indian naan breads depending on ingredients and cooking method. Naan is cooked, covered in ghee, and served hot. A single naan is about 10 inches in diameter. This contains 550 calories, 20 grams of fat, 76 carbohydrates, and 15 grams of protein.
Naan had its beginnings in the Indus Valley when the Aryans arrived. This was between three and four thousand years ago. The major grain consumed by this population was barley so it was used in making naan. Even though wheat was available, it would some time before the grain would become used for bread on a widespread level. Naan shows up in recorded history in 1300 AD. Credit for this documentation is given to Amir Kushrau, part of Delhi’s imperial court. In earlier times, naan was a popular breakfast food. During the time of the Mughal dynasty, which lasted from early in the 16th century to the mid 18th century, it was common to start the day with naan and a kheema or kebab. Now, naan is most readily associated with curry dishes. Naan, specifically naan-e-tanuri, is traditionally cooked in a tandoor. The tandoor oven is barrel shaped, giving the bread its distinct teardrop shape.
The bread is common to Pakistan, Iran, India, Afghanistan, and Uzbekistan. It is prevalent in the central and southeast Asia regions of the world. As a result of the widespread occurrence of naan, there is a large variety in the types of naan that exist. There are even different spellings of the word. As the Indian population has spread throughout the world, so have the foodways that they maintain.Naan is a staple in cuisine across many continents. It is still made in the homes of people in India. However, it is now commonly found in restaurants. It is also available for purchase at grocery stores as a “heat and eat” item.
Since the duty of food preparation in India falls on the women, there is a definite bias towards women in the preparation of naan. In terms of naan consumption, there are no biases. Regardless of social status, gender, or profession, naan is something that everyone eats. My research shows that there is no symbolism wrapped up in this item. Naan, or roti, is an everyday part of a diet for many. While naan definitely has its roots in India and Southeast Asia, the globalization of food has allowed for this food to be eaten and enjoyed all over the world.
Sources:
[1] The Food Timelinehttp://www.foodtimeline.org/foodbreads.html
[2] Aryan Cuisine: History of Naan Bread http://chefnaim.blogspot.com/2010/12/history-of-naan-bread.html
[3]The Augusta Chronicle http://chronicle.augusta.com/stories/2009/06/24/foo_528621.shtml
[4] Encyclopaedia Britannicahttp://www.britannica.com/EBchecked/topic/396125/Mughal-dynasty
I adore naan even leftovers the next day for breakfast. I was seriously taken with the rotimatic thing.... having made naan myself in the past.
ReplyDelete