Just around the same time last week I was licking off the best dal makhni(called the dal bukhara) ever made.This was at the Sonar Bangla,ITC Sheraton’s stop in Calcutta. I had the opportunity to enter the kitchen and speak to the chef whose owns the rights to this heavenly creation. Interestingly the guy who invented the dal bukhara, executive Chef JP Singh,has appeared on the cover of fortune magazine! I got to see the way the tandoori naan is prepared.
With utmost precision,the chef tosses the dough in the air,twists and turns it into the traditional shape of a naan and places it in the tandoor which operates at an optimum temperature of 400 degrees celsius. (The tandoor is a beautiful device with different membranes getting heated up to various temperatures in the range of 400 to 700 degrees).5 minutes in the tandoor and the naan is ready to serve.
It was indeed a great dinner,made even more special as the chef served his specialities to us from the Dal Bukhara,to the Chicken Bhartha to the assorted pieces of tandoori and kebabs. We were also served a chili-vodka shot and a vodka based cocktail.The manager of the restaurant happens to be one of my oldest friends from school and he ensured that we didn’t miss out on the dessert as well.The firnis and kulfis followed making this outing a perfect one… One I’ll remember for a long time 
