When you come up with a concept and see it come into becoming an actual physical product - there’s really naan-thing like it! Over the past few years we have been working with local brewery Crumbs to launch “as far as we know,’ the world’s first beer made from unsold, wonky naan rescued from a naan bread manufacturer in the UK.
It is deliciously clean, super refreshing and like everything I do it has a hint of something special to make it spectacular. By using the slightly aromatic elements of a good naan we have managed to deliver the most amazing beer that is the perfect pairing for spicy food as well as being a delightful tipple too.
Inspired by Hari Ghotra (or more accurately my husband Jeremy)
Indeed, it’s been quite a long time brewing. The first crumb of an idea came one hot summer day a few years ago in Reigate Priory Park where I was demoing some aromatic recipes in front of the crowds at a food festival and Crumbs were running their artisan beer bar.
Those who know Jeremy know he can’t pass by a beer tent without stopping for a thirst quenching beer and as he sipped the Crumbs brew called Bloomin’ Amber Lager he got chatting to Morgan (the owner of crumbs) and as men do stated discussing the finer points of a good beer and then Jeremy said “you should make a beer from naan bread”. And that was that - an idea was born! What followed was a longer than expected journey.
First challenge was to find a source of naan that would otherwise be wasted. We approached several curry houses but there simply wasn't enough waste at a restaurant level. The key came when we spoke to naan manufacturers and retailers. Sure enough ‘wonky’ naans that didn't make the grade in production and unsold naans left on retailers’ shelves proved a great source of waste. Then Covid hit and the project went very quiet and as we came out of the pandemic my day job got very busy so the team at Crumbs took the reins and continued to work on the project.
The role of Nigella (the seed, not the chef)
Armed with several hundred kilos of wonky and unsold plain naans we set about recipe development. Using the expertise of the brew team at Crumbs we came to the conclusion that a classic ‘curry house’ lager isn’t the most complex of beers. As with my cooking, the key came with the delicate use of spices and in particular the humble kalonji (or nigella) seed. These are the tiny little black seeds that give naan the unique warming peppery notes. That fresh, slightly aromatic taste worked brilliantly with a light lager to give an interesting, almost floral finish.
This beer is crafted with such love, just like each and every one of my recipes so I know you will love its simple zingy flavour combined with the complex aromats that the spice brings to the palette.
Along with Crumbs we’re not just bringing you a magnificent brew but a product that is helping fight the battle of food waste which is something that is very close to my heart. I am convinced that this Naan beer really will become an great alternative to the usual beers offered with Indian food not just because we all love a challenger product but because its tastes beautiful and to be honest the sector needs a bit of a shake up! It’s been an amazing journey to work with a local brewery who are creative, love what they do and so receptive to new ideas.
Seeing (and tasting) the beer as it came to life has been so fun and now we want you to enjoy all the love and passion that has gone into it. We are so pleased with the outcome - it’s light, freshness cuts through spice beautifully and we know it’s going to be a real crowd pleaser.
All you need to do is get your hands on some so check it out below and get over to the Crumbs web shop. You will also hopefully start seeing it’s available in a growing number of pubs and Indian restaurants over the coming months.
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