NAAN

• Naan in South Asia usually refers to a specific kind of thick flat bread, another well-known kind of flat bread is chapati. Naan is cooked in a tandoor, or clay oven, from which tandoori cooking takes its name.
  
  
• Milk or yogurt may also be used to give greater volume and thickness to the naan. Typically, it will be served hot and brushed with ghee or butter.  More info about the history of Naan, click to this website: http://www.desiblitz.com/content/history-of-the-naan

RAVAI UPPAMMA (UPMA)

• Upma is a South Indian breakfast dish. It is usually made with refined wheat grains, which Indians generally call suji. A variety of upmas can be made with either vermicelli and thick, brown wheat grains.
  
  
• For taste, vegetables may be added. Upma may also be garnished with a variety of beans (raw or sprouted), cashew and peanuts.

ROGAN JOSH (LAMB CURRY)

• Rogan josh is an aromatic lamb dish hailing from Kashmir which means cooked in oil at intense heat. The dish classically involves slow cooking at moderate heat for prolonged period of time.
  
  
• It is usually been eaten by rice as that can be called as Briyani and the taste is totally blend with the mixture of the lamb, and it has been the main dish for the people especially in Kashmir.