What happens when confit garlic, chives, and Indian dough meet the spirit of Parisian gastronomy? You get the Confit Garlic and Chives Naan at Seeklo—a side dish that refuses to sit quietly on the sidelines. This is more than bread; it’s a statement, a fusion of two culinary worlds stitched into every buttery fold.
For those hunting for the best Indian restaurant in Paris, this naan is not just accompaniment—it’s a revelation.
Table of Contents
- Breaking Bread: The Evolution of Naan
- Why Confit Garlic Changes Everything
- The Parisian Touch: Chives and Technique
- The Role of Naan at Seeklo
- What Locals Say: The Garlic Obsession
- Beyond the Side: Pairing & Elevation
Breaking Bread: The Evolution of Naan
In Indian cuisine, naan is often the quiet partner. Warm, soft, slightly blistered by the tandoor, it catches curries and soothes spices. But at Seeklo, naan is the canvas for creativity. The Confit Garlic and Chives Naan embodies the Parisian love for herbs and slow-cooked flavor. While rooted in Indian tradition, this naan dares to be different.
Why Confit Garlic Changes Everything
Confit garlic is not just roasted garlic—it’s deeper, sweeter, silkier. Slowly poached in oil until it loses all sharpness, it becomes a mellow umami bomb. Spread into the dough, it infuses each bite with warmth and comfort. For a city that worships the garlic-forward escargot and aioli, this naan feels right at home.
The Parisian Touch: Chives and Technique
Fresh chives cut through the richness like a whisper of spring. Their subtle onion note adds complexity to the naan, making it a perfect match for creamy mains like Paneer Butter Masala or the smoky Seekh Kebab. The naan is rolled thinner, blistered delicately, and served warm so that the aromatics hit as soon as it lands on the table.
It’s no accident—this is culinary choreography. A nod to boulangerie standards of dough handling, texture, and finish. In fact, it wouldn’t be surprising if Seeklo’s chef has spent time with a French baker’s lamination technique.
The Role of Naan at Seeklo
At most Indian spots in Paris, bread is an afterthought. At Seeklo, it’s part of the headline act. The menu doesn’t just include a range of naans—it curates them. The Confit Garlic and Chives Naan is specifically designed to sit in between worlds: comforting to the Indian palate, and elevated enough to intrigue the Parisian diner.
What Locals Say: The Garlic Obsession
I never thought I’d eat naan with a wine pairing, But this one—it goes with my Syrah. The garlic is buttery, not aggressive. It’s like French countryside inside Indian bread.
– Julien Moreau, a food stylist from Belleville.
Seeklo’s repeat guests have made this naan a signature order. It often disappears before the mains even arrive. Servers say it’s the most reordered item of the night, especially when paired with cocktails like the Ancient City, Seeklo’s rose-forward gin-based twist.
Beyond the Side: Pairing & Elevation
This naan doesn’t play the sidekick. Pair it with the nutty Moongaphalee Sour or the silky Malai Chicken Tikka and it becomes central to the story. You could even build a meal around it—imagine a basket of warm naan, a side of smoked beetroot pate, and a Seeklo cocktail.
That’s the magic of Seeklo: even a piece of bread becomes part of the culinary journey. The Confit Garlic and Chives Naan isn’t just the best naan in Paris, it’s proof that Indian food can be luxurious, playful, and distinctly Parisian.
At Seeklo, Indian food and drink are reimagined with inventive flair. Join us in Oberkampf, and discover how even garlic naan can become unforgettable.
