This flatbread is most definitely not flat on flavour, generating maximum impact with just a few ingredients - a heap full of coriander, chive and dill for that herbaceous punch to cut through the salty, rich spiced butter slathered on a hot and fluffy na'an. Small gripe and no fault of the kitchen - the na'an lacks the wonderfully blistered pockets and charred edges that a Tandoor oven is able to impart to the end product.

Definitely a unique dining experience at Meat Smith's popup in Wanderlust Hotel's Cocotte, where chef Andrew Baldus shows his flair for Indian cuisine with a twist. Catch it before it's gone at the end of April.

Taste: 3.5/5