Making Naan at the INDIAN CURRY BOWL
July 24, 2009 17:58:30
Watching anything get made is fascinating isn’t it? Skilled hands at work are a thing of beauty no matter what they are doing.
Skilled hands are not something we at ELV have ever been possessed of. We tried to play the piano as a pre-teen, but lacking any manual dexterity (and to our mother’s everlasting disappointment), we flailed about at lessons for a couple of years, before throwing in the towel.
We also tried working in a restaurant kitchen once, but found ourselves chopping next to a guy named Manuel Dexterity, and slinked away in humiliation after a few days.
Speaking of prestidigitation humiliations, ELV also once tried to play the guitar. But after six months of lessons, he discovered it was the only thing he was worse at than playing basketball — the sight of which should never be viewed by anyone on a full stomach.
All of this is by way of saying that it takes a cool dude to stick his hands into a hot (800 degree) tandoori oven to slap a flatbread on its sides so the thing can be bubbled up and served all within a minute. And watching it happen is fascinating indeed.
Anan Sirivastava, the co-owner of Indian Curry Bowl along with is wife/chef Rita, explained to us that the full-time bakers in Indian who perform this craft lose all of the hair on their arms after years of it being singed off by the heat.
But hey, what’s a few toasted follicles between friends?
INDIAN CURRY BOWL
5643 Cenntenial Center Blvd.
Las Vegas, NV 89149-7117
702.233.2695
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