Peshwari Naan Recipe: Sweet Coconut Filling, 3 Sweetness Levels & Best Curry Pairings

Peshwari naan is the naan that surprises people. You order it by accident at an Indian restaurant, expecting something savoury and what arrives is fragrant, subtly sweet, and unlike anything else on the bread basket. The soft naan dough wraps around a filling of desiccated coconut, ground almonds, and dried fruit, creating a bread that bridges the gap between a side dish and a dessert without fully being either.

The sweet-savoury tension is the whole point. Peshwari naan is designed to be eaten alongside a spiced, aromatic curry the sweetness of the filling provides contrast to the heat and complexity of the sauce. Eaten alone, it's pleasant but one-dimensional. Eaten with the right curry, it's one of the most satisfying pairings in South Asian cuisine.

This guide gives you everything: the full yeast recipe, a complete breakdown of the filling at three sweetness levels (so you can calibrate exactly how sweet you want it), the stovetop and oven methods, five filling variations, a detailed pairing guide explaining the logic of which curries work and which don't, storage tips, and  for restaurants and cafés in Canada, a practical section on serving Peshwari naan as a seasonal or special-occasion menu item.

• Types of Naan: Complete Guide for Restaurants, Cafés & Food Businesses in Canada
• Garlic Naan Recipe: Soft, Buttery & Restaurant-Style (Stovetop, Oven & No-Yeast)
• How to Make Naan (Restaurant-Quality)
• Naan Calories: How Many Calories Are in Naan Bread?

What Is Peshwari Naan?

Peshwari naan (also spelled Peshawari naan) is a leavened flatbread filled with a sweet mixture of desiccated coconut, ground almonds, and dried fruit — typically sultanas or raisins — then cooked on a tawa or in a tandoor and finished with a brush of melted butter or ghee. It takes its name from the city of Peshawar in northwestern Pakistan, historically a Silk Road trading hub known for its rich culinary traditions and its use of dried fruits and nuts in savoury dishes.

There's an honest debate in food history circles about how much today's restaurant-style Peshwari naan actually reflects traditional Peshawari cuisine. The original naan from the Peshawar region was a simpler, often unsweetened bread — sometimes enriched with milk or ghee, sometimes scattered with sesame seeds, but not typically stuffed with a sweet coconut and sultana filling as we know it today.

The sweet-filled version most people recognize appears to have been significantly shaped — if not largely created — by British Indian Restaurant (BIR) culture in the UK from the 1970s onward, where restaurant chefs adapted regional recipes for Western palates and created 'menu naan' variations that became standards. The name 'Peshwari' was applied to a sweet stuffed naan in this context, drawing on the city's association with trade, spices, and dried fruits.

Whether or not this is strictly 'authentic' is a secondary question. What matters culinarily is that the concept is excellent: a slightly sweet naan that pairs brilliantly with spiced meat curries and rich sauces. By whatever path it arrived, it's a genuinely delicious and well-established part of Indian restaurant menus worldwide.

Naan Type	Filling	Flavor Profile	Best With
Peshwari Naan	Coconut, almond, sultanas, (optional spices)	Sweet, nutty, fragrant	Spicy, heat-forward curries for contrast
Cheese Naan	Mozzarella or cheddar — savory	Rich, savory, buttery	Any curry; especially mild creamy sauces
Keema Naan	Spiced ground meat	Meaty, spiced, savory	Standalone or raita; complete meal
Paneer Naan	Crumbled fresh paneer + spices	Mild, firm, slightly tangy	Dal, spinach-based curries
Garlic Naan	Garlic butter on surface (not stuffed)	Savory, aromatic	Versatile — any Indian meal
Aloo (Potato) Naan	Spiced mashed potato	Earthy, mild, comforting	Light curries, raita, chutneys

The Peshwari Filling: Ingredients and the Sweetness Level System

The filling is where Peshwari naan lives or dies. Too sweet and it overwhelms the curry pairing. Not sweet enough and the filling feels bland. Most recipes give you one filling ratio without explaining the sweetness dial — here's how to think about it intentionally.

Ingredient	Role	Substitution Options
Desiccated coconut (unsweetened)	Primary filling body; dry, fibrous, holds filling together	Sweetened coconut flakes work but reduce added sugar accordingly
Ground almonds (almond flour)	Richness, mild nutty flavor, binds filling into paste	Ground cashews or ground pistachios for variation
Sultanas or golden raisins	Sweetness, chewiness, moisture pockets	Dried cranberries, chopped dates, or omit entirely for nut-only version
Sugar (caster or icing)	Direct sweetness control	Honey, golden syrup — adjust quantity; adds slight moisture
Unsalted butter (softened)	Binds filling, adds richness, helps paste consistency	Ghee (more authentic), coconut oil (dairy-free)
Ground cardamom	Floral, aromatic — the spice that distinguishes this from a granola filling	Optional but strongly recommended; transforms flavor
Ground cinnamon	Warmth, depth	Optional; start with a pinch — can overpower
Cream or condensed milk (some recipes)	Extra moisture and creaminess for paste consistency	Water if no dairy; 1–2 tsp warm water works fine

This is the key decision the recipe doesn't explain clearly enough. Here's how to build the filling at three distinct sweetness tiers:

Level	Sugar	Sultanas	Coconut	Added Spices	Result	Best For
Level 1 — Mild Sweet	1 tsp icing sugar	None or 1 tbsp	3 tbsp desiccated	Cardamom only (¼ tsp)	Subtle, nutty, barely sweet — savory-forward	Pairing with mild curries; those new to Peshwari
Level 2 — Classic (recommended)	1 tbsp icing sugar	2 tbsp sultanas	4 tbsp desiccated	Cardamom ¼ tsp + pinch cinnamon	Balanced — distinct sweetness, not dessert-level	Restaurant-style; standard home recipe
Level 3 — Full Sweet	2 tbsp sugar + 1 tsp honey	3 tbsp sultanas	5 tbsp desiccated	Cardamom ½ tsp + cinnamon + rose water (½ tsp)	Noticeably sweet — almost dessert	Special occasions; Eid/Diwali; eaten as sweet bread

Standard Filling Recipe (Level 2 — Classic, Makes 8 Naans)

•       Desiccated coconut (unsweetened): 4 tbsp (32g)

•       Ground almonds: 4 tbsp (36g)

•       Sultanas: 2 tbsp (24g)

•       Icing sugar: 1 tbsp (8g)

•       Unsalted butter, softened: 1 tbsp (14g)

•       Ground cardamom: ¼ tsp

•       Ground cinnamon: small pinch

•       Double cream or warm water: 1–2 tsp — add gradually for paste consistency

Method: Combine all dry ingredients. Add softened butter and cream/water. Mix vigorously with a fork — what starts as a crumbly mixture gradually comes together into a thick, sticky paste that holds its shape when pressed. This takes 2–3 minutes of mixing. If it's too dry, add cream ½ tsp at a time. If too wet and sticky, add a little more ground almond or coconut.

Dough Ingredients (Makes 8 Naans)

Ingredient	Amount	Role	Note
All-purpose flour	2½ cups (320g)	Structure and chew	Self-raising flour (from some recipes) gives a slightly fluffier result — can substitute
Active dry yeast (or instant)	2¼ tsp (1 packet)	Leavening	Instant: add directly to flour. Active dry: activate in warm water first
Warm water (38–43°C)	¾ cup	Hydration and yeast activation	Wrist-warm, not hot
Sugar	1 tsp	Feeds yeast, slight sweetness in dough	This is separate from filling sugar
Full-fat plain yogurt	¼ cup	Tenderness and tang	Do not use Greek yogurt — too thick
Whole milk	2 tbsp	Softness	Any milk works
Neutral oil	2 tbsp	Prevents dryness, aids stretch	Or melted ghee for richer flavor
Salt	1 tsp	Flavor, yeast regulation	Counterbalances the sweet filling — do not reduce
Baking powder	½ tsp	Extra lift alongside yeast	Do not skip

How to Make Peshwari Naan: Step-by-Step

• Combine warm water (38–43°C), sugar, and yeast in a bowl. Stir briefly.
• Rest 5–10 minutes until foamy. If no foam after 10 minutes: discard, start over. Dead yeast produces flat, dense naan.

1. In a large bowl, whisk together flour, baking powder, and salt.
2. Add yogurt, milk, oil, and the foamy yeast mixture. Mix until a shaggy dough forms.
3. Knead 8–10 minutes by hand (or 4 minutes with a dough hook) until smooth and elastic. The dough should be soft and slightly tacky — not sticky. If it sticks to your hands, add flour 1 tablespoon at a time.
4. Place in a lightly oiled bowl, cover with cling film or a damp towel, rest 1–1.5 hours until roughly doubled.

1. While dough rises, combine all filling ingredients in a bowl.
2. Mix vigorously with a fork for 2–3 minutes until it forms a thick, cohesive paste. See texture test above.
3. Divide filling into 8 equal portions. Press each into a small flat disc approximately 5cm wide — this makes stuffing faster and more even than working with a loose pile.

1. Punch down risen dough. Divide into 8 equal pieces (~90g each).
2. Roll each piece into a smooth ball. Rest 5 minutes covered — this relaxes gluten and prevents tearing during rolling.
3. On a lightly floured surface, flatten a dough ball into a disc approximately 12–13cm (5 inches) across.
4. Place one filling portion in the center, leaving a clear 2.5cm (1 inch) border all around.
5. Pull the edges up around the filling and pinch firmly to seal completely at the top — no gaps.
6. Place seam-side DOWN. Gently flatten with your palm.
7. Using a rolling pin, roll out to approximately 18–20cm (7–8 inch) oval or teardrop shape. Roll from the center outward with light, even pressure.

1. Heat a cast iron skillet over medium-high for 3–4 minutes until very hot and slightly smoking.
2. Place naan seam-side down. Cook 2–2.5 minutes until large bubbles form on top and bottom has golden-brown char marks.
3. Flip and cook second side 1.5–2 minutes.
4. Remove and brush immediately with melted butter or ghee.
5. Cover with a clean kitchen towel while you cook the rest — steam keeps them soft.

1. Preheat oven to 230°C (450°F) with a baking stone or upside-down heavy baking sheet inside for at least 20 minutes.
2. Place stuffed naan directly on the hot stone/sheet.
3. Bake 6–8 minutes until puffed and golden. Oven baking gives a more even result without char marks — brush with butter on exit.
4. For char spots on top, switch to broil for 60–90 seconds after baking — watch carefully.

A honey-butter glaze is a classic restaurant-style finish that adds shine, fragrance, and an extra sweetness layer. It's optional — plain melted butter is also excellent.

• 3 tbsp unsalted butter, melted
• 1 tbsp honey
• 1 tbsp flaked almonds (scattered on top while butter is still wet)
• 1 tbsp sultanas (optional, scattered on top)

Mix butter and honey. Brush generously on hot naan. Scatter almonds and sultanas. The honey darkens slightly and creates a lacquered finish.

5 Peshwari Naan Filling Variations

For those who don't enjoy the texture of sultanas — or who want a cleaner, purely nutty filling — omit the sultanas entirely and increase the ground almonds by 1 tablespoon. The result is drier and more marzipan-like, with a purer almond-coconut flavor. Many people actually prefer this version, finding the sultanas distracting or too sweet in their own right.

Replace 2 tablespoons of ground almond with a mixture of finely crushed pistachios and cashews. The color of the filling becomes greener from the pistachios, and the flavor is more complex and slightly less sweet. Use unsalted nuts only. This works particularly well at Level 3 sweetness with the rose water — the pistachio-rose combination is classic in South Asian sweets and translates beautifully into naan.

Pinch of saffron threads dissolved in 1 tsp warm milk, plus ½ tsp rose water added to the filling. Optionally, add a pinch of saffron to the dough as well — the dough takes on a pale golden color. Dried rose petals scattered on top of the finished glaze. This is a genuinely beautiful version for special occasion menus — Eid, Diwali, weddings, or high-end restaurant service. The floral, fragrant notes of rose and saffron complement the coconut and almond perfectly.

Add 2 tablespoons of mini chocolate chips to the classic filling. A modern, fusion twist popular with children and useful for café menus targeting a broader demographic. The chocolate melts slightly during cooking and creates small pockets of richness inside the sweet coconut filling. Use dark chocolate chips (70%) to prevent the filling from becoming overwhelmingly sweet. This variation is best served at Level 1 sweetness in the base filling so the chocolate doesn't push it too far.

Replace sultanas with finely chopped dried apricots and replace half the ground almond with ground pistachios. The filling becomes brighter in flavor — the apricots provide a sharper dried-fruit note than sultanas, and the pistachio adds color and a distinctly Middle Eastern character. This variation pairs particularly well with lamb-based curries and lightly spiced rice dishes.

The Curry Pairing Guide: Which Curries Work With Peshwari Naan (and Why)

Most recipes say 'serve with any curry.' This is technically true but unhelpfully vague. Peshwari naan has a specific flavor profile — sweet, coconutty, nutty, mildly spiced — that creates different effects depending on the curry it accompanies. Understanding the pairing logic lets you make better decisions.

Peshwari naan works best when there is a meaningful flavor contrast between the naan and the curry. The filling's sweetness is a foil, not a complement — it's most rewarding when it plays against heat, acidity, or deeply savory, meat-forward flavors. When the curry is also coconut-based or sweet, you lose the contrast and the naan's special quality fades into the background.

Curry	Pairing Quality	Why It Works (or Doesn't)
Chicken Tikka Masala	⭐⭐⭐⭐⭐ Excellent	Tangy tomato and warm spices contrast perfectly with sweet naan. The most popular restaurant pairing.
Lamb Rogan Josh	⭐⭐⭐⭐⭐ Excellent	Intensely spiced, heat-forward sauce — sweet naan provides essential relief and contrast
Chana Masala (chickpea)	⭐⭐⭐⭐⭐ Excellent	High acidity from tomato, punchy spices — Peshwari's sweetness is a perfect foil
Vindaloo	⭐⭐⭐⭐⭐ Excellent	Very hot, very acidic — Peshwari naan is cooling and sweet, which is exactly what vindaloo needs
Chicken Karahi / Kadai	⭐⭐⭐⭐ Very Good	Bold tomato and chili sauce with heat — sweet naan balances well
Saag (spinach curry)	⭐⭐⭐⭐ Very Good	Earthy, slightly bitter spinach base — naan sweetness works as contrast
Butter Chicken	⭐⭐⭐ Good	Butter chicken is already mild and sweet — the pairing is pleasant but lacks contrast; plain or garlic naan are better here
Korma	⭐⭐ Average	Korma is mild, creamy, and subtly sweet — Peshwari adds more sweet on sweet. Edible but missing the magic
Dal Makhani	⭐⭐ Average	Creamy, rich, coconut-adjacent flavors — again, similar profiles. Plain naan is the better choice here
Coconut-based curry (Thai-adjacent)	⭐ Poor	Coconut curry + coconut filling = redundant. The contrast disappears entirely

•       Chai: Peshwari naan eaten with masala chai and no curry at all — popular as a mid-afternoon snack or Ramadan/Eid treat in South Asian households

•       Raita (yogurt dip): Plain yogurt or mint raita as a dipping sauce — the coolness of yogurt and the sweetness of Peshwari is an excellent standalone combination

•       Mango lassi: A sweet-on-sweet pairing that works because the lassi is cold and the naan is warm — the temperature difference makes it interesting

•       As a dessert naan: At Level 3 sweetness, served warm with a scoop of kulfi or vanilla ice cream — a genuine dessert option for restaurant menus

Common Peshwari Naan Problems & How to Fix Them

Problem	Most Likely Cause	Fix
Filling falls out during rolling	Filling too dry / crumbly, or too little butter in paste	Add butter or cream ½ tsp at a time until paste holds when pressed
Filling leaks from edges during cooking	Seal incomplete / filling too close to edge	Leave a clean 2.5cm border; seal with double pinch-and-press
Naan is too sweet / overwhelmingly sweet	Too much sugar or sweetened coconut used	Start at Level 1; use unsweetened desiccated coconut
Filling tastes bland, no depth	Skipped cardamom and cinnamon	Cardamom is non-negotiable for this filling — add at minimum ¼ tsp
Dough is dense, doesn't puff	Yeast didn't activate / insufficient rise time	Proof yeast first; give dough full 1–1.5 hour rise
Naan tough after cooking	Over-kneaded / too much flour	Knead until smooth only; dough should be slightly tacky
Filling dry and crumbly when eating	Coconut ratio too high / insufficient butter	Reduce coconut by 1 tbsp; increase butter; add 1 tsp cream
No char marks on bottom	Pan not hot enough	Cast iron must be genuinely hot — wisps of smoke before naan goes in

Peshwari Naan Calories and Nutrition

Format	Serving	Approx. Calories	Notes
Homemade, Level 2 Classic (with butter glaze)	1 naan (~115g)	295–335 cal	Higher than plain naan by ~40–60 cal due to filling fat and sugar
Homemade, Level 1 Mild (no sultanas, less sugar)	1 naan (~105g)	265–295 cal	Closest to plain naan calories
Homemade, Level 3 Full Sweet (with honey glaze)	1 naan (~130g)	360–410 cal	Honey glaze adds 40–60 cal per naan
Restaurant Peshwari naan	1 naan (~150–170g)	380–470 cal	Larger portions + generous butter finish
Store-bought / frozen Peshwari naan	1 naan (~90g)	250–290 cal	Smaller, less filling, lower butter content
Mini Peshwari naan (catering/event)	1 mini (~55g)	140–170 cal	Good for portion control at events

Macro breakdown (1 classic homemade Peshwari naan, ~115g): Calories: 315 | Carbs: 48g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Sugar: 10g | Sodium: ~290mg

The sugar content (10g per naan) is significantly higher than plain naan (~3g) but lower than dessert foods. The fat from ground almonds and coconut is primarily unsaturated, unlike butter cookies or cream-based sweets.

Storage and Reheating

Method	Duration	Notes
Room temperature	1–2 days	Store in an airtight bag or container; do not refrigerate same-day
Refrigerator	3–4 days	Naan firms up; reheat before eating
Freezer (cooked)	Up to 2 months	Freeze individually; thaw at room temp; reheat in skillet
Freezer (uncooked, stuffed)	Up to 1 month	Freeze after stuffing but before rolling; thaw fully before rolling and cooking
Filling (only)	Refrigerator 3 days / Freezer 1 month	Make filling in advance — very convenient for restaurant prep

•       Cast iron skillet (best): Medium heat, 1.5–2 minutes per side. Adds slight crispness back to the bread while warming the filling

•       Oven 180°C (350°F): Wrapped in foil, 6–8 minutes. Even heating; good for multiple naans

•       Microwave: 20–25 seconds wrapped in damp paper towel. Fast but soft — no texture recovery

Make-Ahead Options

The filling keeps perfectly in the refrigerator for up to 3 days in an airtight container. Make it ahead on Sunday for weeknight naan — the flavors actually improve slightly as the spices meld together. Bring to room temperature for 30 minutes before stuffing.

Make dough through the first rise, punch down, divide into balls, wrap individually, and refrigerate up to 24 hours. The slow fermentation develops better flavor. Bring to room temperature 30 minutes before shaping and stuffing.

Cook a full batch without the honey glaze (glaze fresh on reheating). Cool completely on a wire rack. Freeze individually with parchment between pieces. When reheating, brush with fresh honey-butter glaze. Peshwari naan freezes very well — the filling's fat content protects the bread texture during freezing and reheating.

For Restaurants & Canadian Bakeries: Peshwari Naan as a Seasonal Menu Item

Peshwari naan occupies a unique commercial position in the Canadian market: it's the sweet menu item in an otherwise entirely savoury bread category, which means it functions as both a bread course and a semi-dessert option. For Indian restaurants, South Asian bakeries, and fusion cafés, it opens up menu opportunities that other naan variants don't.

Peshwari naan is not an everyday bread for most customers — it's an occasion bread. The sweetness and richness of the filling means most people order it specifically rather than as a default. This has menu implications:

•       Holiday menus (Eid al-Fitr, Diwali, Ramadan iftar): The sweet filling and fragrant spices position Peshwari naan perfectly for celebration feasts. A Level 3 sweetness version with honey-almond glaze and saffron dough is a high-value seasonal item

•       Weekend brunch menus: Peshwari naan with sweet chai and yogurt as a brunch item reaches a different customer segment than standard dinner-menu positioning

•       Dessert pairing: A warm Peshwari naan served with kulfi or a small raita and honey drizzle is a legitimate dessert course — and a high-margin one given the ingredient cost

•       Corporate gifting and hampers: Peshwari naan (especially the saffron-rose variation) packaged beautifully makes an excellent addition to South Asian food gift hampers for Eid, Diwali, or corporate events

Format	Food Cost per Naan	Recommended Menu Price (Canada)	Target Gross Margin
Standard Peshwari naan (Classic Level 2)	$0.45–$0.65	$5.00–$7.00	87–92%
Saffron & Rose Peshwari (premium)	$0.70–$0.95	$7.00–$9.50	87–91%
Peshwari naan with dessert service (kulfi/honey)	$0.80–$1.20	$9.00–$13.00	88–92%
Event / catering mini Peshwari (each)	$0.25–$0.40	$2.50–$4.00	88–92%

Peshwari naan is the only naan that doubles credibly as a gift item. Its sweet filling, fragrant spices, and honey-almond top create a product that looks and feels premium — appropriate for Eid hampers, Diwali gift boxes, or corporate gifting from South Asian food businesses.

Takeout packaging:

• Individual paper sleeve: A kraft paper sleeve printed or stamped with your logo positions even a single takeout naan as a premium product
• Compartment box: For a full meal (naan + curry), a 2-compartment kraft box keeps the sweet naan dry and separate from the sauce

Gift packaging:

• Windowed gift box (2–4 naans): A windowed kraft box allows the honey-glazed, almond-scattered top to be visible — this is the element that sells the product visually
• Tissue paper lining: Protects the delicate glaze and prevents sticking
• Gift tag or card: For Eid or Diwali gifting — a small card explaining the filling and pairing suggestions adds perceived value

Frequently Asked Questions: Peshwari Naan

The classic Peshwari naan filling is a paste made from desiccated coconut, ground almonds, and usually sultanas or raisins, sweetened with sugar and flavored with ground cardamom and cinnamon. Some recipes include cream or honey for extra richness and moisture. The filling is bound with softened butter into a firm paste that holds its shape inside the dough during cooking.

Yes — Peshwari naan is noticeably sweeter than any other naan variety. How sweet depends on the recipe: a 'mild' version has a subtle sweetness that functions as a background note; a 'full sweet' version at Level 3 is genuinely dessert-adjacent. The sweetness is intentional and designed to pair with spicy, heat-forward curries as a contrast element.

Peshwari naan pairs best with spicy, heat-forward, and acidic curries — the contrast between the sweet filling and the heat of the sauce is the whole point. Top pairings: chicken tikka masala, lamb rogan josh, vindaloo, and chana masala. Avoid pairing with mild, creamy, or coconut-based curries (korma, dal makhani, Thai-style coconut curry) — the similar flavor profiles eliminate the contrast effect.

Yes — simply omit the sultanas and increase the ground almonds by 1 tablespoon to compensate for volume. Many people prefer this version, finding the sultana-less filling cleaner and more purely nutty. The cardamom and cinnamon are more important to the flavor than the sultanas — don't skip those.

Completely different filling and flavor profile. Peshwari naan has a sweet coconut-almond-dried fruit filling — it's the sweet member of the stuffed naan family. Keema naan has a spiced ground meat filling — it's entirely savoury and functions as a complete meal. The dough is the same; everything else is different. They're complementary items, not alternatives to each other.

A homemade Peshwari naan at classic sweetness (Level 2, with butter glaze, approximately 115g) contains about 295–335 calories. A restaurant portion is typically larger (150–170g) and may be more generously buttered, bringing the total to 380–470 calories. A Level 3 sweetness version with honey-almond glaze adds roughly 40–60 calories on top of the base.

Not strictly — it's classified as a bread course and served as an accompaniment to curry rather than after it. However, at Level 3 sweetness with a honey-almond glaze, it functions as a semi-dessert and can be served as such (warm with ice cream or kulfi). The category positioning depends on the sweetness level and how you serve it.

Yes — a cast iron skillet preheated on high heat produces excellent results. The skillet method creates char marks, puffing, and the characteristic crisp-tender exterior without needing a clay oven. Alternatively, the oven method (230°C / 450°F on a preheated baking stone) produces a more uniformly golden result without char marks. Neither requires any specialist equipment beyond standard kitchen cookware.

Conclusion: The Art of Sweet-Savoury Balance

Peshwari naan is a study in contrast — a bread where the sweet filling is not the main act but the counterpoint. It exists to make the curry taste better by providing relief, fragrance, and textural contrast against the heat and spice of the main dish. Made well, it does exactly that: the bite of spiced lamb or tangy tomato, followed by a piece of soft, coconutty, cardamom-fragrant bread, is a sequence that explains why Peshwari naan became a permanent fixture on Indian restaurant menus worldwide.

At home, the recipe is more forgiving than most stuffed naans: the filling doesn't leak dramatically like cheese, doesn't have food safety implications like raw keema, and the dough technique is standard naan. The only real decision is the sweetness level — start at Level 2, taste after your first batch, and adjust from there.

The three things that define a great Peshwari naan: (1) cardamom in the filling — non-negotiable, (2) the right pairing curry — sweet naan needs a spicy, acidic counterpoint, and (3) the honey-butter glaze applied the moment the naan comes off the heat. Get those three right and the rest takes care of itself.