There is no substitute for the experience of having fresh naan on your plate, which comes with a perfectly charred crust, an interior that is soft, along with the perfect quantity of butter on it. The combination of this with juicy kebabs freshly cooked in the tandoor gives us the sort of food that one must relish bit by bit.
Making Naan and Kebabs in a fine Indian restaurant involves more than just having a naan recipe or kebab recipe. It involves knowing everything from the dough to the marinade, from the heat to the timing.
Good naan bread depends much on the dough. Dough of appropriate consistency has the proper mixture of flour, water, and resting time. The dough must be soft and flexible and not stiff.
Resting time is an extremely important process as it helps the dough to relax and become easier to work with.
Tandoor has a significant effect as well as high temperature of this oven bakes the naan bread quickly and creates brown spots on the bread while keeping it soft from inside.
Garlic naan is prepared with the addition of fresh garlic and herbs before baking in the tandoor. Butter naan is coated with butter right after baking, which gives additional richness to the naan without adding any weight to it.
Kebabs have a lot to do with preparation. Whether it’s chicken kebabs, seekh kebabs, or any other form of tandoori dish, marinade plays an important role in making it tasty and soft.
A basic kebab marinade consists of yogurt, spices, and seasonings. However, just putting more spices doesn’t necessarily mean making a better kebab. It all depends on the right combination.
Chicken requires sufficient time to soak in the marinade, whereas mincemeat that is used in seekh kebabs should be seasoned in order to stay intact during cooking.
Everything gets done in the tandoor.
Extreme heat fast-cooks the food, giving the food items a little bit of smoke and char on the outside. In the case of tandoori chicken, it needs to be cooked in such a way that it gives a roasted flavor, without becoming dry inside.
Just like temperature, time is equally important. Putting the food item in the tandoor for longer makes it dry, whereas taking it out early will mean missing the char.
The main distinction that should be made about home cooking and Indian kitchen cooking is the issue of consistency. It is essential for the restaurant to provide the same food consistently with the same texture and taste.
Fresh dough, properly marinated meat, hot tandoor, and skilled chefs all combine to make this happen. This combination makes common ingredients turn into the delicious Naan and Kebabs that we offer here.
When customers are looking for indian restaurants in Edison, NJ, or an indian restaurant near Edison, NJ, it is this consistency that makes all the difference between a good meal and an unforgettable one.
Akbar Restaurant specializes in providing Indian delights along with the feeling of warmth and deliciousness that goes well with any meal. Starting from soft naan and buttery side dishes to delicious kebabs and tandoor specialties, each dish is made so that it will complement your overall experience in the restaurant.
If you plan on organizing a family dinner, meeting up with your friends, or simply want to enjoy tasty Indian cuisine, Akbar Restaurant in Edison is at your service.
For reservations or enquiries, visit the Akbar Restaurant contact page.
