Donne Tempo - Rewine
A Rose By Any Name – a Review of "The Namesake"
by Jacquie Kubin
"The Namesake," (Fox Home Entertainment, $27.99) directed by Mira Nair and based on the novel by Jhumpa Lahiri, is a vibrant, tactile record of Ashoke Ganguli (Irrfan Khan) and his life journey from India to America and back again. Ashoke’s journey provides the overt story line, but the texture of the film is the struggle of the entire Ganguli family to adapt to a new culture and place while retaining customs and relations in the old, and of the sometimes smothering but ultimately freeing love of family.
The film swaddles the viewer with the colors, sounds, and congestion of Kolkata, India (previously Calcutta). Through brilliant imagery, viewers feel the richness of an ancient culture thriving amid third-world decay. Through photographic transformations, we absorb the traditions and heritage of India, and understand the cultural framework that forms the life guide for the people we meet in Namesake
In "The Namesake," we first meet Ashoke Ganguli, a young Bengali man riding a train in India, reading the works of Russian author Nikolai Gogol, listening to a stranger urge him to explore the world beyond India. Seconds later, the train derails and Ashoke barely survives. The words of the stranger echo in his mind while he recovers. The train wreck, a metaphor for life experiences that jolt us out of complacency, irrevocably changes his life.
The director (Mira Nair), through a faithful retelling of Lahiri's novel and balancing subtlety and boldness, introduces us to the arranged marriage between Ashoke and Ashima (Tabu). Ashoke now lives in New York City but has returned to Kalkota to find his bride, and Ashima is excited at the prospect of leaving her traditional home for the newness of America.
Director Nair poignantly brings out the reality of Ashima's choice, leaving her family and the fragrant world she has always known, for the stark newness, and cold ugliness of the immigrant's New York. In one heartbreaking scene, Nair display's Ashima's grief over being left alone in a cold, empty walk up apartment, far from the warmth of her native land and family. The grief slowly changes, however, as her new husband quickly realizes her sadness, then with good-natured patience, slowly begins to refill the emptiness that comes with the stark and barren land that is New York in the middle of winter.
We follow Ashima and Ashoke through early marriage and the blossom of love, childbirth and the growth of their American family and friends network. We marvel at Ashima's grace, Ashoke's kindness and with them we mourn the loss of family, still in Kolkata. Viewers continue to learn the subtleties of Hindu culture, and are invited to better understand the thoughts, processes, lives and mannerisms of a people whose lives are entwined with distinct cultural guidelines.
One remarkable aspect of Namesake was the journey between Ashima and Ashoke, from strangers to intimates, and watching how they, by relying on kindness and tradition, grow to love, depend on, and later learn to celebrate and revel in each other and their lives together..
"The Namesake" is also very much the story of Gogol (Kal Penn), or Nikhal and his struggle to find his place as an Indian immigrant in America. "Gogol" is his pet name, given at birth in homage to the Russian writer when no other name presented itself, and "Nikhal" is his "serious" name. His use of each of the names waffles, depending on the point of his identity search and his feelings to family and India versus America.
Gogol, born in America along with younger sister Sonia, grows up with a rock n' roll soundtrack that starkly contrasts against the rich musical heritage of India. The clash of his cultural background with his fairly cookie cutter rebellious youth is painful, but predictable.
On this journey, we return to India with the Ganguli family, see the beauty of Ashima's home through her eyes, and marvel at the magnificence of a land that bore the Taj Mahal. The reminder puts the world back into perspective for the viewer. We better understand why she shudders against the cold winters of her adopted home. We marvel at the colors and rich fabric that weaves her life and family in Kolkata together. We learn by example what it means to be Bengali. As does Gogol.
And now "The Namesake" shifts to the story of Gogol. He first envelops himself in America, adopting the world of his blonde and fully-American girlfriend, Maxine (Jacinda Barrett), but through life changes, eventually finds a Bengali wife who betrays him.
Ashima and Gogol's stories begin to parallel as they each struggle with a deep loss and the attempt to discover themselves and the balance they have been seeking.
Throughout this movie, Director Mira Nair brings the words of author Jhumpa Lahiri to stark life. It is not so much a movie viewed as a voyeuristic journey through the lives of a multi-generational family and how at the end of their days, they are each just a part of the sum total of their cultural histories.
by Jacquie Kubin
"The Namesake," (Fox Home Entertainment, $27.99) directed by Mira Nair and based on the novel by Jhumpa Lahiri, is a vibrant, tactile record of Ashoke Ganguli (Irrfan Khan) and his life journey from India to America and back again. Ashoke’s journey provides the overt story line, but the texture of the film is the struggle of the entire Ganguli family to adapt to a new culture and place while retaining customs and relations in the old, and of the sometimes smothering but ultimately freeing love of family.
The film swaddles the viewer with the colors, sounds, and congestion of Kolkata, India (previously Calcutta). Through brilliant imagery, viewers feel the richness of an ancient culture thriving amid third-world decay. Through photographic transformations, we absorb the traditions and heritage of India, and understand the cultural framework that forms the life guide for the people we meet in Namesake
In "The Namesake," we first meet Ashoke Ganguli, a young Bengali man riding a train in India, reading the works of Russian author Nikolai Gogol, listening to a stranger urge him to explore the world beyond India. Seconds later, the train derails and Ashoke barely survives. The words of the stranger echo in his mind while he recovers. The train wreck, a metaphor for life experiences that jolt us out of complacency, irrevocably changes his life.
The director (Mira Nair), through a faithful retelling of Lahiri's novel and balancing subtlety and boldness, introduces us to the arranged marriage between Ashoke and Ashima (Tabu). Ashoke now lives in New York City but has returned to Kalkota to find his bride, and Ashima is excited at the prospect of leaving her traditional home for the newness of America.
Director Nair poignantly brings out the reality of Ashima's choice, leaving her family and the fragrant world she has always known, for the stark newness, and cold ugliness of the immigrant's New York. In one heartbreaking scene, Nair display's Ashima's grief over being left alone in a cold, empty walk up apartment, far from the warmth of her native land and family. The grief slowly changes, however, as her new husband quickly realizes her sadness, then with good-natured patience, slowly begins to refill the emptiness that comes with the stark and barren land that is New York in the middle of winter.
We follow Ashima and Ashoke through early marriage and the blossom of love, childbirth and the growth of their American family and friends network. We marvel at Ashima's grace, Ashoke's kindness and with them we mourn the loss of family, still in Kolkata. Viewers continue to learn the subtleties of Hindu culture, and are invited to better understand the thoughts, processes, lives and mannerisms of a people whose lives are entwined with distinct cultural guidelines.
One remarkable aspect of Namesake was the journey between Ashima and Ashoke, from strangers to intimates, and watching how they, by relying on kindness and tradition, grow to love, depend on, and later learn to celebrate and revel in each other and their lives together..
"The Namesake" is also very much the story of Gogol (Kal Penn), or Nikhal and his struggle to find his place as an Indian immigrant in America. "Gogol" is his pet name, given at birth in homage to the Russian writer when no other name presented itself, and "Nikhal" is his "serious" name. His use of each of the names waffles, depending on the point of his identity search and his feelings to family and India versus America.
Gogol, born in America along with younger sister Sonia, grows up with a rock n' roll soundtrack that starkly contrasts against the rich musical heritage of India. The clash of his cultural background with his fairly cookie cutter rebellious youth is painful, but predictable.
On this journey, we return to India with the Ganguli family, see the beauty of Ashima's home through her eyes, and marvel at the magnificence of a land that bore the Taj Mahal. The reminder puts the world back into perspective for the viewer. We better understand why she shudders against the cold winters of her adopted home. We marvel at the colors and rich fabric that weaves her life and family in Kolkata together. We learn by example what it means to be Bengali. As does Gogol.
And now "The Namesake" shifts to the story of Gogol. He first envelops himself in America, adopting the world of his blonde and fully-American girlfriend, Maxine (Jacinda Barrett), but through life changes, eventually finds a Bengali wife who betrays him.
Ashima and Gogol's stories begin to parallel as they each struggle with a deep loss and the attempt to discover themselves and the balance they have been seeking.
Throughout this movie, Director Mira Nair brings the words of author Jhumpa Lahiri to stark life. It is not so much a movie viewed as a voyeuristic journey through the lives of a multi-generational family and how at the end of their days, they are each just a part of the sum total of their cultural histories.
EXTRAS ON THE DVD
"The Namesake" DVD features a bundle of bonus
features including director's commentary,
deleted scenes and featurettes and is available
for the suggested retail price of $27.98 U.S.
DVD Technical Specifics: The Namesake DVD includes English Dolby Digital 5.1 and Spanish Dolby Surround audio along with English, French and Spanish subtitles. Additionally it is presented in anamorphic widescreen 1.85:1 aspect ratio and features the following bonus materials:
Commentary by Director Mira Nair
Deleted scenes:
"Ashoke Looks at Baby Gogol"
"This is so not you, Mo"
"Mo Visits her Lover"
The Anatomy of The Namesake: A Class at Columbia University's Graduate Film School
Fox Movie Channel Presents: In Character with Kal Penn
Kolkata Love Poem
Photography as Inspiration
Theatrical trailer
DVD Technical Specifics: The Namesake DVD includes English Dolby Digital 5.1 and Spanish Dolby Surround audio along with English, French and Spanish subtitles. Additionally it is presented in anamorphic widescreen 1.85:1 aspect ratio and features the following bonus materials:
Commentary by Director Mira Nair
Deleted scenes:
"Ashoke Looks at Baby Gogol"
"This is so not you, Mo"
"Mo Visits her Lover"
The Anatomy of The Namesake: A Class at Columbia University's Graduate Film School
Fox Movie Channel Presents: In Character with Kal Penn
Kolkata Love Poem
Photography as Inspiration
Theatrical trailer
(VIDEO EXTRA) Mira Nair lecture at Columbia University
Mira Nair and her cinematographer speak about
the visual shifts in "The Namesake," and how
they used them to benefit the emotion and
story.
(VIDEO EXTRA) Nair meets novelist Jhumpa
A conversation between the director Mira Nair
and the novelist Jhumpa Lahiri.
TALK AMONGST YOURSELVES ...
Did "The Namesake" change your perception of
family in India or Indians living in America?
What does Ashame's actions in putting on the shoes mean to you?
What character in the Namesake shows the greatest growth to you?
Discuss how life changes for Gogol with his marriage to Moshummi (Zuleikha Robinson)?
(Plot Spoiler Warning) After Ashoke's death, Ashame returns to India, her music and takes a second husband. What about her growth as an Indian Immigrant in America prepares her to take this radical departure as a modern woman?
What does Ashame's actions in putting on the shoes mean to you?
What character in the Namesake shows the greatest growth to you?
Discuss how life changes for Gogol with his marriage to Moshummi (Zuleikha Robinson)?
(Plot Spoiler Warning) After Ashoke's death, Ashame returns to India, her music and takes a second husband. What about her growth as an Indian Immigrant in America prepares her to take this radical departure as a modern woman?
DRINKS FOR THE EVENING
Indian foods are robust with many flavors and
layered spices that can range from highly
flavored to down right spicy hot. For this
reason, I would suggest a wine that can be
served cold and that tends to be on the lighter
side with hints of fresh berries and honey.
I would definitely shy away from wines that are rich in tannins or strong peppery overtones as they would compete with and/or over-power the foods.
The best choice of a wine would be a chilled Gewürztraminer. Coming from the French Alsace region, this is an aromatic white wine that has a high natural sugar and, often, an off-dry finish. The bouquet is that of lychees, an Asian fruit, that is complimented with notes of pear and honey. It is often chosen as the best choice of pairing with Indian food.
Another fine choice would be a Zinfandel, such as the Mendocino California Edmeades. Real Zinfandel, which is red, not rose, has a pleasant spicy pepper, raspberry, cherry, wild berry and plum flavors.
As with any wine purchase, ask your stores wine expert for help in choosing just the right wine and vintage for the foods your are serving.
A great non-alcoholic beverage (that could be turned into an alcoholic beverage; try it with Zen Green Tea Liqquer) is:
Khus (Vetiver) Sharbat Recipe
Vetiver is a grass. The essence is made by distillation of the roots. The green color is added just for cosmetic value to create the impression of Vetiver grass.
Ingredients - Khus Syrup
1. Water: 2¼ Cups
2. Sugar: 4 Cups
3. Fresh Lime juice: ¼ Cup
4. Khus essence: 1¼ teaspoon
5. Green Food color: 1 teaspoon (Optional)
Method - Khus Syrup
1. Add water and sugar in a heavy bottom pan. Heat till all the sugar is dissolved
2. Add Lime juice. Bring to boil again.
3. Turn off heat. Let it cool.
4. Stir in Khus essence and color.
5. Bottle.
Serving
Mix one part Khus syrup and 3 parts water. Serve on Ice.
Purchase Khus essence at HYPERLINK "http://www.desifood4less.com" http://www.desifood4less.com
Luxury Experience's Zenade
4.5 ounces pink lemonade
1.5 ounces Zen Green Tea Liqueur
Pour the lemonade and Zen Green Tea Liqueur over ice in a tall glass, stir and garnish with a slice of lemon.
I would definitely shy away from wines that are rich in tannins or strong peppery overtones as they would compete with and/or over-power the foods.
The best choice of a wine would be a chilled Gewürztraminer. Coming from the French Alsace region, this is an aromatic white wine that has a high natural sugar and, often, an off-dry finish. The bouquet is that of lychees, an Asian fruit, that is complimented with notes of pear and honey. It is often chosen as the best choice of pairing with Indian food.
Another fine choice would be a Zinfandel, such as the Mendocino California Edmeades. Real Zinfandel, which is red, not rose, has a pleasant spicy pepper, raspberry, cherry, wild berry and plum flavors.
As with any wine purchase, ask your stores wine expert for help in choosing just the right wine and vintage for the foods your are serving.
A great non-alcoholic beverage (that could be turned into an alcoholic beverage; try it with Zen Green Tea Liqquer) is:
Khus (Vetiver) Sharbat Recipe
Vetiver is a grass. The essence is made by distillation of the roots. The green color is added just for cosmetic value to create the impression of Vetiver grass.
Ingredients - Khus Syrup
1. Water: 2¼ Cups
2. Sugar: 4 Cups
3. Fresh Lime juice: ¼ Cup
4. Khus essence: 1¼ teaspoon
5. Green Food color: 1 teaspoon (Optional)
Method - Khus Syrup
1. Add water and sugar in a heavy bottom pan. Heat till all the sugar is dissolved
2. Add Lime juice. Bring to boil again.
3. Turn off heat. Let it cool.
4. Stir in Khus essence and color.
5. Bottle.
Serving
Mix one part Khus syrup and 3 parts water. Serve on Ice.
Purchase Khus essence at HYPERLINK "http://www.desifood4less.com" http://www.desifood4less.com
Luxury Experience's Zenade
4.5 ounces pink lemonade
1.5 ounces Zen Green Tea Liqueur
Pour the lemonade and Zen Green Tea Liqueur over ice in a tall glass, stir and garnish with a slice of lemon.
FOOD TO VIEW BY - Chicken Balti
How To Make Chicken Balti
Chicken Balti is a delicate, flavoursome dish made from yoghurt, is cheap and great for students. We teamed up with Shahena Ali, of the Maharaja restaurant in Benfleet, Essex, to show you how to cook it.
Serves: 4
You will need:
2 ½ Tbsp oil
2 medium onions , chopped
2 medium tomatoes , sliced into quarters or roughly chopped
4 fresh green chillis , finely chopped
1 tsp garlic paste
1 tsp ginger paste
1 cinnamon stick
2 cardamoms
1 tsp black pepper
1 tsp chilli powder
½ tsp cumin seeds
½ tsp garam masala powder
14 oz boneless chicken , skinned and cut into 8 pieces
2 tsp tomato puree
salt , to taste
2 Tbsp plain yoghurt
2 tsp lemon juice
fresh coriander , to garnish
1 wok or pan with lid
1 metal or wooden spoon for stirring
Step 1: Fry the onions and spices
Heat the oil in a wok and fry the onion slices for approx. 4 minutes or until golden brown. Add ginger and garlic pastes. Sauté briefly.
Step 2: Add remaining spices
Add the cinnamon stick, cardamoms, black pepper, cumin seeds, chili powder and garam massala and sauté for about 4 minutes.
Step 3: Add the chicken
Add the chicken pieces and fry for about 5 minutes until the chicken is well coated and blended into the meat.
Step 4: Add yoghurt and simmer
Add the tomato puree and green chillies, and salt to taste. Reduce the heat and add the yoghurt stirring quickly to avoid curdling. Cover with a tight fitting lid and simmer for about 15 minutes (stir once mid-way) or until the chicken is tender and the sauce has thickened.
Serve hot garnished with coriander leaves
Chicken Balti is a delicate, flavoursome dish made from yoghurt, is cheap and great for students. We teamed up with Shahena Ali, of the Maharaja restaurant in Benfleet, Essex, to show you how to cook it.
Serves: 4
You will need:
2 ½ Tbsp oil
2 medium onions , chopped
2 medium tomatoes , sliced into quarters or roughly chopped
4 fresh green chillis , finely chopped
1 tsp garlic paste
1 tsp ginger paste
1 cinnamon stick
2 cardamoms
1 tsp black pepper
1 tsp chilli powder
½ tsp cumin seeds
½ tsp garam masala powder
14 oz boneless chicken , skinned and cut into 8 pieces
2 tsp tomato puree
salt , to taste
2 Tbsp plain yoghurt
2 tsp lemon juice
fresh coriander , to garnish
1 wok or pan with lid
1 metal or wooden spoon for stirring
Step 1: Fry the onions and spices
Heat the oil in a wok and fry the onion slices for approx. 4 minutes or until golden brown. Add ginger and garlic pastes. Sauté briefly.
Step 2: Add remaining spices
Add the cinnamon stick, cardamoms, black pepper, cumin seeds, chili powder and garam massala and sauté for about 4 minutes.
Step 3: Add the chicken
Add the chicken pieces and fry for about 5 minutes until the chicken is well coated and blended into the meat.
Step 4: Add yoghurt and simmer
Add the tomato puree and green chillies, and salt to taste. Reduce the heat and add the yoghurt stirring quickly to avoid curdling. Cover with a tight fitting lid and simmer for about 15 minutes (stir once mid-way) or until the chicken is tender and the sauce has thickened.
Serve hot garnished with coriander leaves
FOOD TO VIEW BY - Pilau Rice
How To Make Pilau Rice
Pilau Rice Recipe. Colourful Pilau rice perfect as the base to any Asian curry or beef carbonade. The variety makes this recipe a must. Taste our Pilau Rice recipe.
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 20 minutes
You Will Need
8 ¾ oz long grain rice
4 1⁄3 oz cashew nuts
3 Tbsp vegetable oil
4 cloves
2 cardamom pods
A 2cm piece of a cinnamon stick
1 tsp cumin seeds
6 shallots
4 1⁄3 oz raisins
1 tsp turmeric powder
1 tsp saffron threads
17 fl oz boiling water
salt
1 bunch of coriander for garnish
oil for frying
1 onion for garnish
1 sharp knife
1 cutting board
1 small pot
1 colander
1 "thick bottomed pan
1 wooden spoon
Step 1: Prepare the ingredients
First of all, put the water to boil in the small pot and add the saffron threads. Thoroughly wash and drain the rice. This will get rid of most of the starch in it, enabling it to cook as individual grains.
Step 2: Get started
In the pan, heat the 3 tablespoons of oil on a high temperature. Add the nuts, cloves, cardamoms, cumin seeds and cinnamon and fry for 2 minutes.
Step 3: Add the other ingredients
Add the shallots and fry for 2 minutes, till they are translucent. Add the raisins, salt and turmeric and stir for a few seconds.
Step 4: Cook the rice
Add the clean rice and stir well until all the grains have been coated with the spices. Add the boiling water. Cover the pan and turn the heat to low, allowing the rice to cook gently in its spices. This should take about 12-15 minutes.
Step 5: Prepare the garnish
Whilst the rice is cooking, chop the coriander roughly. Slice the onion and brown in a little oil. Keep both aside, ready for garnishing at the end.
Step 6: Remove the rice
When the water is absorbed in the pan, test the rice by tasting it to see if it is done. If necessary, leave for another minute or two, with the lid on.
Step 7: Garnish
Garnish with the chopped coriander and the crispy browned onion slices, thereby adding extra taste and colour to this dish.
Step 8:
Serve straight from the pan, with any type of curry or a beef carbonade.
Pilau Rice Recipe. Colourful Pilau rice perfect as the base to any Asian curry or beef carbonade. The variety makes this recipe a must. Taste our Pilau Rice recipe.
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 20 minutes
You Will Need
8 ¾ oz long grain rice
4 1⁄3 oz cashew nuts
3 Tbsp vegetable oil
4 cloves
2 cardamom pods
A 2cm piece of a cinnamon stick
1 tsp cumin seeds
6 shallots
4 1⁄3 oz raisins
1 tsp turmeric powder
1 tsp saffron threads
17 fl oz boiling water
salt
1 bunch of coriander for garnish
oil for frying
1 onion for garnish
1 sharp knife
1 cutting board
1 small pot
1 colander
1 "thick bottomed pan
1 wooden spoon
Step 1: Prepare the ingredients
First of all, put the water to boil in the small pot and add the saffron threads. Thoroughly wash and drain the rice. This will get rid of most of the starch in it, enabling it to cook as individual grains.
Step 2: Get started
In the pan, heat the 3 tablespoons of oil on a high temperature. Add the nuts, cloves, cardamoms, cumin seeds and cinnamon and fry for 2 minutes.
Step 3: Add the other ingredients
Add the shallots and fry for 2 minutes, till they are translucent. Add the raisins, salt and turmeric and stir for a few seconds.
Step 4: Cook the rice
Add the clean rice and stir well until all the grains have been coated with the spices. Add the boiling water. Cover the pan and turn the heat to low, allowing the rice to cook gently in its spices. This should take about 12-15 minutes.
Step 5: Prepare the garnish
Whilst the rice is cooking, chop the coriander roughly. Slice the onion and brown in a little oil. Keep both aside, ready for garnishing at the end.
Step 6: Remove the rice
When the water is absorbed in the pan, test the rice by tasting it to see if it is done. If necessary, leave for another minute or two, with the lid on.
Step 7: Garnish
Garnish with the chopped coriander and the crispy browned onion slices, thereby adding extra taste and colour to this dish.
Step 8:
Serve straight from the pan, with any type of curry or a beef carbonade.
FOOD TO VIEW BY - Naan Bread
How To Make Naan Bread
Perfect your feast of flavours with delicious, aromatic naan bread fresh from the oven. Manju Mahli's authentic recipe is a real taste of India. Devour our Naan Bread recipe.
Serves: 4
Preparation Time: 40 minutes
Cooking Time: 15 minutes
Oven Temperature: 280° f - 140° c
Step 1: You will need
1 tsp dried active yeast
1 tsp demerara sugar
7 oz plain flour
¼ tsp salt
½ tsp baking powder
1 Tbsp vegetable oil
2 Tbsp natural yoghurt
2 Tbsp milk
1 small bowl
1 teaspoon
1 tablespoon
1 mixing bowl
1 rolling pin
1 oven tray
1 pastry brush
1 tea towel
Step 2: Yeast
Mix 1 teaspoon of dried yeast with 1 tablespoon of warm water in a small bowl.
Stir a teaspoon of sugar into the yeast mixture. Put the bowl in a warm place, and leave it for 5 minutes, until the yeast is covered with froth.
Step 3: Dough
While the yeast begins to froth, start to mix the dough. In a large mixing bowl, put
200g of plain flour,
1/4 teaspoon of salt, and
1/2 teaspoon of baking powder.
Mix well.
Stir in 1 tablespoon of vegetable oil, 2 tablespoons of natural yoghurt, 2 tablespoons of milk and the yeast mixture, which should be frothy by now. Mix a little, with a spoon.
Step 4: Knead
Press your knuckles repeatedly into the dough. Continue kneading in this way until you have a soft pliable dough. It should take about 5-6 minutes.
Step 5: Rise
Dampen a tea towel or small cloth, and use it to cover the mixing bowl. Leave it in a warm place to rise. This should take 10 to 15 minutes.
Step 6: Pre-heat the oven
Preheat the oven to 140 degrees Celsius, 275 degrees Fahrenheit, or Gas Mark 1.
Step 7: Shape the dough
When the dough is ready, it will be spongy and springy. Lightly sprinkle a little flour over a clean work surface. Divide the dough into 4 equally sized balls. With your hands, or a rolling pin, roll each into a long oval shape, about half a centimetre, or a quarter of an inch thick. Don't roll them out too thinly, or they'll turn out like crisps.
Step 8: Bake
Grease a baking tray with a little oil on a pastry brush. Place the ovals of dough onto the tray, and then in the centre of the oven for 10 to 15 minutes. When they're ready, they should be light golden, soft and crumbly.
Step 9: Serve
Serve hot, with your favourite curry, like Chicken Jalfrezi or Lamb Madras.
Perfect your feast of flavours with delicious, aromatic naan bread fresh from the oven. Manju Mahli's authentic recipe is a real taste of India. Devour our Naan Bread recipe.
Serves: 4
Preparation Time: 40 minutes
Cooking Time: 15 minutes
Oven Temperature: 280° f - 140° c
Step 1: You will need
1 tsp dried active yeast
1 tsp demerara sugar
7 oz plain flour
¼ tsp salt
½ tsp baking powder
1 Tbsp vegetable oil
2 Tbsp natural yoghurt
2 Tbsp milk
1 small bowl
1 teaspoon
1 tablespoon
1 mixing bowl
1 rolling pin
1 oven tray
1 pastry brush
1 tea towel
Step 2: Yeast
Mix 1 teaspoon of dried yeast with 1 tablespoon of warm water in a small bowl.
Stir a teaspoon of sugar into the yeast mixture. Put the bowl in a warm place, and leave it for 5 minutes, until the yeast is covered with froth.
Step 3: Dough
While the yeast begins to froth, start to mix the dough. In a large mixing bowl, put
200g of plain flour,
1/4 teaspoon of salt, and
1/2 teaspoon of baking powder.
Mix well.
Stir in 1 tablespoon of vegetable oil, 2 tablespoons of natural yoghurt, 2 tablespoons of milk and the yeast mixture, which should be frothy by now. Mix a little, with a spoon.
Step 4: Knead
Press your knuckles repeatedly into the dough. Continue kneading in this way until you have a soft pliable dough. It should take about 5-6 minutes.
Step 5: Rise
Dampen a tea towel or small cloth, and use it to cover the mixing bowl. Leave it in a warm place to rise. This should take 10 to 15 minutes.
Step 6: Pre-heat the oven
Preheat the oven to 140 degrees Celsius, 275 degrees Fahrenheit, or Gas Mark 1.
Step 7: Shape the dough
When the dough is ready, it will be spongy and springy. Lightly sprinkle a little flour over a clean work surface. Divide the dough into 4 equally sized balls. With your hands, or a rolling pin, roll each into a long oval shape, about half a centimetre, or a quarter of an inch thick. Don't roll them out too thinly, or they'll turn out like crisps.
Step 8: Bake
Grease a baking tray with a little oil on a pastry brush. Place the ovals of dough onto the tray, and then in the centre of the oven for 10 to 15 minutes. When they're ready, they should be light golden, soft and crumbly.
Step 9: Serve
Serve hot, with your favourite curry, like Chicken Jalfrezi or Lamb Madras.