Description
Tan ngang: a BAKING culinary technique.
Technical
Tan Ngang , also known as Tan Angangba , is a traditional fried bread from the Meitei cuisine of Manipur, northeast India. It is made with refined flour, commonly called maida, and curd. Tan Ngang is similar to the Indian puri and is often served with curries such as Sana Thongpa or Keli Chana, particularly for breakfast.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
butterytoastedyeastyslightly sournutty
Wine Analogy
Similar to the brioche notes in Champagne
Coffee Analogy
Reminiscent of the caramelized notes in a medium roast Sumatran coffee
Perfume Analogy
Evokes the warm, bready accord in Maison Margiela's 'By the Fireplace'
Culinary Applications
Tan Ngang with Sana ThongpaManipur, IndiaThe frying creates pockets perfect for scooping the potato-based curry
Tan Ngang with Keli ChanaManipur, IndiaThe bread's slight acidity complements the chickpea curry
Breakfast Tan NgangAssam, IndiaOften served with jaggery as a sweet breakfast item
Dietary
VegetarianHalalKosherwheatdairy
Molecular Pairing
Key Compounds Produced
Carbon dioxideEthanolLactic acidAcetic acidFurfural