Naan Bread Baker

holding the dough on the "pillow" hot pad.
He will then press it against the VERY HOT vertical walls of the Tandoori oven. Because the oven is so hot, the dough will cook instantly, sticking to the walls. It has to be pried off the wall chopstick style with two special long metal spatula rods.
Before modern technology helped in regulating oven temperature, cooks had to heat the ovens with wood fires. Experienced cooks knew when the temperature was hot enough to properly cook the naan. If the temperature is NOT hot enough the bread will slid down the wall into the fire and be ruined.

people; Chuck, Pat, Ben, Lou, Jackson, Rich, Tony
places: Spring Valley, City Heights, Mission Valley - KASI
particulars: KASI has added Tandoori Chicken Salad entrée to menu