Naan Above The Rest

At the heart of London, Delhi to Los Angeles, walk into any Indian restaurant you’ll find butter garlic naan proudly on the menu. It’s become an ambassador of Indian flavours worldwide — softening spice-intense curries, mopping up creamy gravies, and offering that essential ‘bite’ alongside every dish.

Food historian Dr. Meera Luthra believes naan’s appeal lies in its incredible versatility. “It bridges worlds,” she explains. “You can pair it with rich Mughlai dishes, rustic Punjabi curries, or even modern fusion plates. It absorbs flavors without losing its own identity.”

A bread that once started from humble smoky clay ovens along ancient trade routes — soar to the very top of the world’s flavour charts? To understand their significance, you need to first consider the rise and pull into homes where breaking bread means building bonds, and into the hearts of those who grew up tearing into its pillowy, buttery goodness.

Naan On Top

While naan’s exact origins are debated, its modern versions come from the Mughal Empire, where Persian techniques met Indian ingredients. The tandoor itself — a clay oven reaching fiery temperatures — became the stage for this culinary alchemy.

It was initially served for royalty and feasts, naan eventually

trickled into everyday Indian kitchens, particularly in the North. Butter and garlic were natural evolutions — a way to make the beloved bread even more indulgent.

Today it is the most common thing found on menus across the world. Many upscale restaurants plate it with precision and drama. Street vendors add their own desi twist to it. Shyna Prabhu a renowned home chef says, “Butter garlic naan is like a blank canvas. You can keep it classic with just a brush of butter and garlic, or you can load it up with new flavours. No matter how you spin it, it never loses that old-school charm.”

Crust Us — It’s That Good

The TasteAtlas recognition feels like a long-overdue love letter—- globally the Indian cuisine is reduced down to butter chicken, chicken tikka and samosas when there is more to us. Global ranking platforms would do well to pull up their socks — and their palates — and dig deeper. There’s so much more simmering in our pots and sizzling on our griddles. From fluffy idlis to smoky litti chokha, from crispy dosas to aromatic biryanis, Indian food is a universe, not a single plate.

For naan enthusiasts like Mumbai-based banker Rohan Shetty, states “My childhood memories are soaked in butter naan and dal makhani,” he laughs. “No fancy meal can compete with that feeling. Seeing it called the world’s best bread just feels right.” Restaurants across India are already capitalizing on the buzz. Special “Naan Festivals,” new butter garlic naan variations (think truffle butter! black garlic!), and Instagram-worthy naan towers are popping up. Clearly, the world is ready to not just eat naan, but celebrate it.

Carbs With Character

At its core, naan is simple: flour, water, yeast, a pinch of salt, and a skilful hand to stretch and slap it onto the searing walls of a tandoor. Yet simplicity, when done right, becomes transcendent.

The butter garlic version takes it several notches higher — brushed generously with melted butter, flecked with minced

garlic, and often finished with a sprinkle of coriander. The result? A bread that doesn’t just accompany a meal — it steals the show.

The Final Crumb

At a time when food trends often chase the new, the shocking, the never-before-seen, butter garlic naan’s victory feels refreshingly classic. No reinvention. No deconstruction. Just pure, honest deliciousness.

It’s a reminder that sometimes, the best things in life are the ones that have been around all along — made with love, a little smoke, and a lot of butter.

So here’s to butter garlic naan: the world’s best bread — soft, smoky, buttery, garlicky, and now, officially, on top