Garlic Naan has received the top position in TasteAtlas’s 2025 list of the world’s best breads. The list is based on close to 30,000 global reviews, with the Butter Garlic Naan placed above every other bread. The result reflects how much this bread has travelled across tables and continents. For diners in India, it is a familiar name that belongs in nearly every restaurant order, from simple local eateries to formal dining rooms.
Naan itself arrived in India from Persia, introduced through the Mughal courts. Over time, it became an integral part of Indian cuisine. Garlic Naan appeared as a natural progression within this tradition, shaped by the use of garlic and butter in home and restaurant kitchens. It does not belong to one place or chef but to a shared practice of making food more fragrant and satisfying. This origin adds to its appeal and timelessness.
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The Journey Of Naan And Its Garlic Adaptation
Historical references mention naan in India as early as the 14th century. It was prepared in royal kitchens, where tandoors were first used to bake soft, leavened breads. The method gradually spread to local bakeries and homes. The dough, rich with yoghurt and milk, produced a bread that stayed soft even after cooling. Over the years, cooks began to finish naan with different toppings; butter, herbs, or minced garlic.
Garlic Naan became a staple of restaurant menus because it brought aroma and richness to the plate without changing the essence of naan itself. It suited both vegetarian and non-vegetarian dishes, and it worked for festive as well as casual meals. The bread’s popularity grew steadily, supported by its ability to blend with the flavours around it. It became a familiar presence, not only in India but in Indian restaurants across the world.
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Also read: Butter Garlic Naan Ranks #1 In Top 50 Best Breads; Kulcha, Parotta, Paratha & More To Follow
The Craft And The Home Kitchen
A well-made Garlic Naan depends on the quality of dough and the heat of the cooking surface. The dough needs rest, and the tandoor or skillet needs even heat. The bread should be brushed with butter or ghee as soon as it is cooked, allowing the garlic to infuse softly. Many home cooks now recreate this effect using iron pans, pizza stones, or cast-iron grills.
To refine the flavour, small additions work effectively. Finely chopped coriander leaves add freshness. Crushed roasted cumin or nigella seeds create a gentle layer of spice. Smoked salt or a drizzle of chilli oil can bring variation for those who enjoy bolder tastes. Black garlic, which has a mellow sweetness, gives the bread a rich aroma and works well for special meals. Each adjustment allows Garlic Naan to take on a new identity while keeping its familiar comfort intact.
What Goes Best With Garlic Naan
Garlic Naan pairs well with Indian gravies such as dal makhani, paneer butter masala, malai kofta, or chicken curry. Its richness matches the depth of slow-cooked sauces and roasted spices. It also complements grilled dishes like tandoori chicken, paneer tikka, or seekh kebabs, creating balance between char and softness.
Unusual pairings give the bread a new direction. Garlic Naan works well with roasted tomato soup or mushroom bisque. It can be served with hummus, feta, or labneh for a Middle Eastern touch. It also fits into modern appetisers, such as naan bruschetta topped with roasted aubergine and herbs, or as a base for spiced pulled lamb or sautéed mushrooms. When used this way, it turns from accompaniment to centrepiece, showing how adaptable Indian breads can be in global settings.
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Garlic Naan topping the TasteAtlas 2025 list shows how deeply it is rooted in everyday eating. The recognition reflects the consistency of Indian food traditions and their steady presence on global menus. It also reminds diners that some dishes gain value through their sheer versatility. Garlic Naan continues to represent the strength of Indian cooking: practical, dependable, and built on shared taste rather than trends.