Sydney's garlic naan, straight off the wall.
Rolled by hand. Pressed with fresh crushed garlic and coriander. Slapped onto the inside of a 450°C clay tandoor. Peeled off thirty seconds later, brushed with ghee, and on your table before the char cools.
Real naan is a piece of engineering. The dough is soft, hydrated and yeasted overnight. One side gets wet so it'll stick to the clay wall of the tandoor. It goes in raw, cooks in less time than it took you to read this sentence, and comes off with a hook — one side puffed and blistered, the other blackened by direct clay heat. Ghee on top, on the plate, on the table.
Nine varieties on the menu: plain, butter, garlic, garlic-coriander, cheese, chilli-cheese, keema (spiced lamb mince), Kashmiri (nuts and raisin) and laccha paratha. Every single one is tandoor-baked to order — nothing pre-baked, nothing reheated.
Order two per person. The tandoor chef isn't slowing down.
"Order two naans per person, minimum. One is a mistake — you'll finish it before the mains arrive and want another."
— Head Chef · Kebabiya Bella Vista
The dishes naan was invented for.
Butter chicken
View →The obvious pairing. Garlic naan was designed to mop up tomato-cashew gravy.
Kashmiri lamb rogan josh
View →Kashmiri gravy needs a Kashmiri sponge — the sheermal at home, garlic naan on our menu.
All Indian curries
View →Dal makhani, palem, paneer butter masala — every gravy on the menu wants naan next to it.
Full tandoor menu
View →Same fire, different dish. The tandoor chef alternates kebabs and breads all night — the timing is deliberate.
When to order it.
- ·Any curry on the menu — never order a gravy without one
- ·Sharing tables — the naan basket is a share by default
- ·Vegetarian tables — dal + naan is a complete meal in Punjab
- ·Delivery — we double-wrap so it stays soft
- ·Kids — plain butter naan is the safest kid order on the menu
What our regulars build the table with.
Garlic naan (×2) + butter chicken + jeera rice + raita
The dinner-for-two order that never gets returned. Standard for a reason.
Keema naan + rogan josh + salad + Kingfisher
The 'meat-in-the-bread + meat-in-the-gravy' Friday order for one.
Naan basket (garlic + cheese + Kashmiri) + dal makhani + paneer butter masala
The vegetarian share table for four. Three breads, two gravies, everyone happy.
"Best naan I've had outside Amritsar. Actually blistered, actually soft, actually smells of ghee. Order two per person and you'll still want more."
Ready to eat? Choose your channel.
Direct orders are cheapest — no platform fees. Call (02) 8824 7944 for large groups or catering.
Naan questions.
- Where can I get the best garlic naan in Sydney?
- Kebabiya Bella Vista slaps every naan into a coal-and-clay tandoor to order. Garlic naan comes with fresh crushed garlic and coriander pressed into the dough before it hits the wall — never held on the pass.
- How is naan cooked at Kebabiya?
- Traditionally. The dough is rolled by hand, wet on one side, and slapped directly onto the inside wall of a 450°C tandoor. Twenty to forty seconds later the naan is peeled off with a hook, brushed with ghee and sent straight to the table.
- What naan varieties do you serve?
- Plain, butter, garlic, garlic-coriander, cheese, keema (spiced lamb), Kashmiri (nut and raisin), chilli-cheese and laccha paratha. Every one is tandoor-cooked to order.
- Is your naan halal?
- Naan itself is a flour, yoghurt and yeast bread — inherently halal. Our keema (lamb) naan uses halal-sourced Riverina lamb. The venue is fully licensed and not formally Halal-certified, but every meat that touches our tandoor is halal-sourced.
- Can I order naan for delivery?
- Yes, but naan is at its best straight from the tandoor. If you're ordering direct or via Uber Eats/DoorDash, we double-wrap so it stays soft. For events, we do bulk naan on request with catering.