The specialty of Naan Stop Indian Cuisine is the Naan – as we know it today, originates from Central and South India with influence from the Middle-East. The most familiar and readily available varieties of naan in Western countries are the South Asian varieties. The best naan is made in the clay-oven and it is baked at 500 degree F. The naan making was perfected in the villages of Punjab. The entrepreneur chef Randir Singh is an expert in making best naan and you will get the taste as you would get if you are dining in the villages of Punjab, India.