Real naan isn't pre-baked or microwaved. At Denver Curry House, we slap each piece against the wall of an 800°F clay tandoor where it puffs, blisters, and chars in 90 seconds. Five varieties: plain, garlic, cheese, garlic-cheese, and jalapeño-cheese.
Naan is one of the easiest dishes to judge a restaurant by. Bad naan means corners are being cut everywhere else. Great naan means a real tandoor, fresh dough, and skill.
If you're being served floppy, uniform-color, room-temperature naan — that's not naan. That's flatbread reheated from a packaged supplier.
Five varieties, all baked fresh to order in our clay tandoor.
The classic. Pillowy, charred, brushed with ghee. The foundation for everything else.
Topped with fresh garlic and cilantro before baking. The most popular naan we make — pairs with everything.
Stuffed with mozzarella before baking. The cheese melts into the naan's interior — kid-friendly favorite.
Best of both worlds — garlic-cilantro topping with melted mozzarella inside.
Stuffed with mozzarella and fresh jalapeño slices — the heat-lovers' bread of choice.
All naan and kulcha are baked to order. Allow 5 extra minutes for hot delivery.
Flour, full-fat yogurt, a touch of egg, milk, sugar, baking powder, and a small amount of active yeast. The yogurt is the secret — it provides both tang and lift. We make a fresh batch every morning and ferment it for 8 hours minimum before service.
A real tandoor is a clay-lined cylindrical oven, heated from below by charcoal or gas. Inside, the temperature reaches 800–900°F — hotter than a pizza oven. The walls retain heat fiercely. This is what creates naan's signature char.
Each dough ball is hand-stretched into a teardrop shape on a wet cloth pad. The wet side is slapped firmly against the inside wall of the tandoor where it sticks instantly. It hangs vertically as it cooks — 60–90 seconds, no more.
A long iron hook pulls the cooked naan off the wall. It's brushed immediately with melted ghee (or garlic-cilantro for garlic naan) and rushed to the table. From tandoor to table in under 3 minutes — that's the goal.
Naan was made for bread-and-sauce eating. Different naan suits different curries:
Pro tip: order 2 naan per person for a sit-down meal, 3 if you're sharing curries family-style. Trust me — you'll want more.
Denver Curry House in Cherry Creek bakes fresh naan in a real 800°F clay tandoor — five varieties: plain, garlic, cheese, garlic-cheese, and jalapeño-cheese. Rated 4.9 stars on Google.
Standard naan is not vegan — it contains yogurt and is brushed with ghee. We make plain naan with oil on request. Ask your server for vegan naan.
No — naan is made with wheat flour. For a gluten-free option, choose basmati rice instead.
Naan is leavened (yogurt-based, baked in a tandoor). Roti is unleavened (whole wheat, cooked on a flat griddle). Naan is pillowy and chewy; roti is denser and more nutritious.
For dine-in: 2 naan per person for a full meal. For takeout: 3 per person if sharing curries family-style.
Yes — naan is double-wrapped in foil and paper to stay warm. Reheat in a 350°F oven for 3 minutes if it cools during transit.
Not at this time. Real naan requires gluten for its texture. We recommend basmati rice as your alternative.
250 Steele Street · Cherry Creek · Fresh-baked in our tandoor · 4.9★ Google