Sponsored by Stonefire® Authentic Flatbreads
The snacking trend is dramatically altering Americans' three-meals-a-day routine, and consumers are seeking different ways to satisfy their cravings for flavorful and healthful foods any time of day. From snacks to desserts, many of these innovative menu items involve naan, a soft Indian flatbread traditionally baked in a tandoor oven. Some operators are substituting naan for the traditional bread in certain menu items, while others are developing new menu items that start with naan as the base.
According to the Chicago-based market research firm IRI, in its State of the Snack Industry webinar, nearly half of consumers eat three or more snacks per day. On average, they eat 2.7 snacks per day.
The snacking trend is helping to boost the popularity of naan. “Snacking has always been part of daily life, but how people snack and the way people think about snacking is evolving,” says Sabrina Tessier, director of foodservice marketing at Stonefire® Authentic Flatbreads. “With our busy lives, one or two better-for-you snacks can easily act as a meal replacement, and consumers are looking for convenient, portable options like grab-and-go boxes, heartier snacks such as sandwiches, and even beverages with functional claims to quell their hunger.”
Snacking on the run
Operators can look to grab-and-go to answer consumer demands for innovative, healthful snacks. According to “2018 Takeout, Delivery and Catering 5-Year Outlook for North America,” a study by Chicago-based CHD Expert in conjunction with Off-Premise Insights, total off-premise restaurant sales will surpass $300 billion by 2023. While much of the growth is due to the booming third-party delivery business, off-premises dining includes grab-and-go items that consumers can pick up as they commute to work or home.
Some establishments are responding to demand for grab-and-go by merchandising portable snacks at the point of sale, while others are building reach-in coolers full of yogurt parfaits, salads, and other items.
Naan can elevate some grab and go foods, says Christine Couvelier, culinary trendologist at consulting firm Culinary Concierge. “Naan can be used in place of any bread as avocado toast, BLT or even a grilled cheese,” she says. Naan could also substitute for graham crackers in s’mores. “People think of naan for dips and spreads, but you can take it one step further.”
Other innovative naan snacks are pizzas, including regional and ethnic variations. “Buffalo wing flavor is a big trend this year,” she says. “I would love to see that on top of naan.” Other examples are caprese naan with mozzarella, tomatoes and basil for an Italian flavor, and naan as a base for butter chicken for an Indian-inspired pizza.
Palak Patel, chef at the Institute of Culinary Education in New York, says naan works well as a base not only for pizza but also for tacos and tarts. “Naan is a great vessel for anything and everything,” she says. “It’s pillowy and pliable, and you can put endless amounts of toppings on it.”
Ordering appetizers as snacks
While hummus has long been the go-to dip for naan appetizers, other dips work well too. At Rooh San Francisco, the Chutney Sampler features garlic naan, green pea, goat cheese kulcha and an array of chutneys. “Guests also have an option of choosing from any of our three varieties of naan off the à la carte menu,” says Pujan Sarkar, chef de cuisine. “The chutney sampler and kulcha is undoubtedly one of our best appetizers at Rooh.”
Other innovative uses of naan come from Chauhan Ale & Masala House in Nashville, Tenn. The appetizer selection includes Naan Cheese Bread with chili cheese, garlic, kasoori methi, ghee and tikka masala. “We do a three-cheese blend with chopped poblano peppers and some cilantro,” says chef Maneet Chauhan. “It tastes like everything good in the world.” There is also Tandoor Baked Brie with naan chips, papadum, sabudana, pickles and lime chutney.
Room for dessert
Naan can substitute for pastry dough in a tart, Patel says. The bread can be grilled and topped with olive oil, ricotta and peaches or figs. Leftover naan can be repurposed for bread pudding. “The dough is easily going to absorb the custard you put in,” she says.
House of Naan in New Haven, Conn., includes Sweet Naan with raisins and shredded coconut among its naan offerings. “Sweet naan is always a popular option for dessert,” says co-owner Harinder "Harry" Singh. The restaurant also offers Chocolate Naan Sundae, which consists of naan bread stuffed with Nutella, topped with vanilla ice cream, and drizzled with chocolate syrup and sprinkles.
Whether it’s an innovative, lighter version of a popular appetizer or a fun variation of a dessert, naan-based menu items can help operators attract consumers looking for a new way to snack. For more information on Stonefire® naan and flatbread, visit https://foodservice.stonefire.com/inspiration/.
