• Curry – a spicy sauce with meat and bread – is etched onto tablets found in Babylon dating back to around 1700BC.
• Turmeric has also been used as a cleanser for thousands of years and is also believed to help liver function and arthritis, as an anti-inflammatory.
• The occurrence of Alzheimer’s in adults in India aged between 70-79 years was indeed 4.4 times less than the same age group in the US.

Read more about these and other interesting topics in Jo’s article.

Naan is a staple of the traditional Indian cuisine, it’s been in our culture for millenniums. When properly made, its fresh, warm and tasty. It also goes well with all the dishes we serve.

Many of you like our naan a great deal, complimenting our naan on Yelp with reviews like: “The naan, as always, was frea*** delicious”, “that naan is just too delicious!”, and numerous others. Well, in case you are wondering why, there is a reason for it.

You see, for something as mundane as naan, the easiest way to serve them would be to make big batches, and heat them up just before we serve you. But we don’t do it the easy way… Where I came from, we made the naan fresh for every meal, and that’s the only way I would serve our customers.

After you order your dish at our counter, our chef would start with the freshly made dough, and sprinkle it with a small amount of our special spices, and a small amount of trans-fat-free oil, before putting it into the special tandoori oven specially designed to bake naan. When we bring your dish to your table, the naan is literally seconds from the oven, and as fresh it gets. No wonder many of you find it tasty and delicious.

If you had not noticed how good our naan is, or have never visited us, I invite you to come over to one of our 5 stores in the south bay and in Daly City, you’ll be pleasantly surprised.

On this blog, over the coming months, we’d like to share with you our passion for good authentic Indian food, and the various techniques we use to make sure what we serve up is fresh, tasty and healthy.