At Baba Indian Restaurant, we are dedicated to bringing the most authentic North Indian traditions to Taichung. This is not just cooking; it's a mastery of "fire" and "spice."

1. Tandoor: The Magic of Temperature

The soul of North Indian cuisine lies in the **Tandoor**. This is a deep clay oven heated with charcoal to extremely high temperatures. At Baba, our **Tandoori Chicken** boasts a vibrant red color from a marinade of Masala spices and yogurt. In the high heat of the oven, moisture is sealed in rapidly, leaving behind a captivating smoky char.

2. Naan: The Warmth of Handmade Craft

If you've ever watched a chef slap and stretch dough, then quickly "stick" it to the oven walls, you're witnessing the birth of **Naan**. In just minutes, the dough puffs up, forming a texture that's crispy outside and chewy inside. Whether you order a classic **Garlic Naan** or **Cheese Naan**, that freshly baked wheaty aroma is incomparable to any pre-made alternative.

3. Rich North Indian Gravies: The Depth of Masala

Unlike the lighter, coconut-based dishes of the South, North Indian curries are famous for being "heavy" and rich. We use generous amounts of onions and tomatoes, paired with sautéed ginger and garlic paste, adding cream or cashew paste to enhance smoothness. **Rogan Josh** (braised lamb) is a prime example, where slow-simmering allows spices to fully penetrate the meat fibers.

Tasting North Indian food is like reading a thick history book; every bite reveals centuries of cultural fusion and refinement. Baba Indian Restaurant sincerely invites you to explore this art with us.