Non, a staple food in Central Asia, particularly in countries like Uzbekistan and Tajikistan, has gained immense popularity worldwide. This traditional bread, often circular and flat, is not just a food item, but a symbol of hospitality and respect.
The popularity of Non lies in its simplicity and versatility. Made from basic ingredients like flour, water, yeast, and salt, it can be paired with almost anything, from soups to meats, or even enjoyed on its own. The bread is traditionally baked in a tandoor, giving it a unique, smoky flavor that is hard to resist.
Moreover, the artistry involved in its preparation is another reason for its popularity. Each Non is handcrafted, often featuring beautiful patterns that make it as pleasing to the eye as it is to the palate.
In a world where artisanal, handcrafted foods are increasingly appreciated, Non stands out as a humble yet delicious bread that connects us to age-old culinary traditions.
Where to try the best Non (bread)
One of the best places to try Non, a traditional bread from Central Asia, is at the Silk Road restaurant in London. This restaurant is known for its authentic Central Asian cuisine, including Non, which is baked fresh daily in a traditional tandoor oven. The bread is soft, fluffy, and perfect for scooping up the restaurant’s flavorful stews and dips. Silk Road has received rave reviews from critics and customers alike, with many praising its delicious Non. You can find more information about the restaurant and its menu on its website: https://www.silkroaduk.co.uk/. Another great place to try Non is at the Samarkand restaurant in New York City. This restaurant specializes in Uzbek cuisine and its Non is considered one of the best in the city. You can check out their menu and make a reservation on their website: http://samarkand.nyc/.
Where did Non (bread) come from
Non, also known as naan, is a type of bread that originated in the Indian subcontinent. Its history dates back to around 1300 AD, but it is believed to have been eaten even before that. The word “naan” comes from the Persian word ‘non’ which means bread, and it was initially cooked at the Imperial Court in Delhi. Non was traditionally cooked in a tandoor, or clay oven, which gave it its distinctive taste and texture. The bread was typically served with ghee (clarified butter) or honey. Over time, variations of non were developed, including garlic non, cheese non, and peshwari non, which is filled with a mixture of nuts and raisins. Today, non is a staple in many cuisines around the world, including Indian, Pakistani, Afghan, Iranian, and Middle Eastern cuisines. It is often served with curry, kebabs, or used to scoop up food.
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