★ The Story Behind Every Bite
The Art of the
Tandoor
A 3,000-year-old tradition. A 900°F clay oven.
One baker's hand going into the fire.
THE CRAFT
Most people never see
what happens before the plate.
At Flamin Curry, every garlic naan is made the same way it has been made for three thousand years — by hand, by fire, by feel. No conveyor belts. No timers. Just a baker who has spent years learning to read the heat, the dough, and the exact moment to reach into the flame.
This is that story.
Where It Begins
The Dough
Every naan starts with flour, water, yogurt, and time. The dough is kneaded by hand until it becomes soft and elastic — alive with air pockets that will later puff in the heat. Minced garlic and fresh cilantro are pressed in with the fingers, becoming part of the bread itself.
Into the Fire
The Reach
This is the moment most people never see. The baker wraps his hand in a thick cloth — a gaddi — and reaches down into a 900°F tandoor oven. Bare arm. Living fire. He slaps the raw naan flat against the inner clay wall in one practiced motion and pulls back fast. It takes years to learn. It takes courage every time.
Ancient Technology
The Clay Wall
Inside the tandoor, the naan clings to the vertical clay wall, suspended upside down above the fire. The intense radiant heat — from all sides at once — creates something no conventional oven can replicate. The outside chars and blisters. The inside stays soft. That contrast is the whole point.
60 Seconds of Fire
The Pull
Sixty seconds. That's all it takes. The baker hooks a long metal skewer under the edge of the naan and peels it off the clay wall in one clean motion. It comes out golden, blistered, puffed — steaming and alive. The timing is everything. A few seconds too long and it burns. A few seconds too short and it's raw dough.
The Money Shot
The Finish
The naan hits the board and a brush of melted butter goes on immediately — it soaks into the char spots and pools in the blisters. Fresh garlic and cilantro scattered on top. Steam rising. This is the moment it becomes garlic naan. This is what you taste when you take that first bite.
"Every naan is a 60-second act of courage."
🔥 INSIDE THE FIRE
The Tandoor Never Lies
Kebabs. Naan. Fire. This is what's happening inside every order you place.
THE PROCESS
Five Steps. One Tradition.
THE FILM
Watch It Happen
The hand goes into the fire. The naan comes out perfect. Every time.
COME TASTE IT
Come taste what takes
a lifetime to master.
Two locations in Long Beach. Fresh naan baked to order, every day.