A quick, easy and delicious way to make our naans a little fancier.
Finely slice a clove of garlic and about a tablespoon of fresh mint, then mix them together with a tablespoon of olive oil. Then sprinkle two naans with water (as per the instructions), and put under a hot grill, bottoms up. Turn them after 2-3 minutes, spread the mixture over the top and grill for another 2-3 minutes. Serve straight from the grill and you’ll never look back!
With takeaways, as with life, it's the little things that really make it. While a COOK Indian takeaway is really all you need for a classic curry night, personalising it is easy: throw some fresh coriander or pomegranate seeds on top or, if you’ve gone for something spicy like the jalfrezi, stir in some fresh yoghurt. Done. But if your ambitions stretch a little further than that, here are some simple (and a few not-so-simple) flourishes that will turn your COOK takeaway into a banquet fit for a Bollywood star.