Our story
Naan was always on the side. We make it the star.
A concept by Chef Vineet Bhatia MBE and his son Ronit Bhatia, built with Emirates Flight Catering.
The Concept
Naan & Co runs on one conviction: India’s most iconic bread has spent long enough in the background. We moved it forward, pressed into naanwiches, stretched into pizzaans, fired fresh in a tandoor in full view, every time.
This isn’t reinvention for its own sake. It’s overdue recognition. The same bread that’s fed generations, now built for how people eat today: fast, direct, without cutting a single corner on flavour or technique.
What that looks like in practice
Naanwiches take the format everyone already knows, pressed, loaded, grilled, and rebuild it from the ground up around naan instead of bread. Pizzaans go further still: naan as the base, not the side, fired until it blisters, carrying flavour combinations that owe nothing to convention.
Food as theatre, not just fuel
Every naan at Naan & Co is fired in front of the guest, not behind a wall. The slap of dough against a hot tandoor wall, the char forming in real time, the moment it lands on the tray. We didn’t want to hide the craft. We wanted to make it the show.
Built for a generation that wants both
Today’s diner doesn’t choose between heritage and speed, between authenticity and convenience. Naan & Co exists precisely at that intersection: real technique, real flavour, delivered at the pace of a busy day.
That’s the vision, in full. Not a trend, a correction. The long-overdue moment naan stopped waiting for its turn.
The Heritage & Vision
The first Indian chef in history to earn a Michelin star. Everything Naan & Co does starts here.
In 2001, Chef Vineet Bhatia MBE made culinary history, becoming the first chef of Indian heritage to earn a Michelin star. It was the moment the world was forced to reconsider what Indian cuisine could be.
He later earned a second Michelin star at Rasoi by Vineet in Geneva, making him the first and only chef to hold Michelin stars in two countries for Indian cuisine. Vineet went on to pioneer Indian Progressive Cuisine, grounded in the belief that classical Indian flavour deserves the same precision, restraint and artistry as the finest kitchens in the world.
His cooking has taken him far beyond the traditional kitchen: to Mount Everest, the Arctic and Antarctica. He has authored two cookbooks, mentored a generation of chefs, served as a judge on Netflix’s The Final Table and MasterChef India, and represented Britain as a culinary ambassador for the UK’s GREAT Campaign.
Vineet was awarded an MBE in the 2023 King’s New Year Honours for his services to United Kingdom cuisine, hospitality and international trade. He made history as the first Michelin-starred chef of Indian origin to receive the honour.
Naan & Co is where that legacy finds its most direct expression yet. Working alongside his son, Ronit Bhatia, shaped by a career in fast-moving startups and scale-ups, Vineet’s technique is translated into a format built for how people actually eat today. Ronit leads the day-to-day craft: the concept, the menu, the design, the attitude. Together, father and son have built something neither could have alone: Michelin-pedigree precision, delivered at the pace of modern life.
- First chef of Indian heritage to earn a Michelin star, 2001
- First and only chef to hold Michelin stars in two countries for Indian cuisine
- Pioneer of Indian Progressive Cuisine
- Cooked at Mount Everest, the Arctic and Antarctica
- Awarded MBE by King Charles in 2023 for his services to International Trade and Hospitality
- GREAT Campaign culinary ambassador
- The Final Table · MasterChef India
The Powerhouse Alliance
Naan & Co is powered by one of the most formidable culinary operations on earth.
Behind every great concept is the infrastructure that lets it scale without ever diluting its standards. For Naan & Co, that infrastructure is Emirates Flight Catering (EKFC), a name that commands respect across the aviation and hospitality world for one simple reason: nobody does large-scale culinary excellence at this level.
EKFC isn’t just a caterer. It’s one of the largest and most technically sophisticated food operations on the planet, engineered to deliver flawless consistency, at extraordinary volume, to some of the most demanding standards in the industry, day after day, without exception. This is precision gastronomy operating at a scale most kitchens could never imagine, and doing it flawlessly.
What sets EKFC apart isn’t just its size. It’s a relentless drive to push further: constantly refining process, technology and technique in pursuit of a standard that never plateaus. Where most large-scale operations trade quality for volume, EKFC has spent years proving that trade-off doesn’t have to exist. It is, without exaggeration, a leading force in what luxury gastronomy looks like when it’s built to operate at global scale.
That relentlessness is exactly what makes this alliance so significant. Chef Vineet Bhatia MBE brings the culinary authorship: the Michelin-pedigree vision of what naan can become. EKFC brings the operational firepower to execute that vision without compromise, at a level of consistency few standalone restaurants could ever achieve alone.
This is not a chef simply using a caterer. It’s a genuine alliance between two powerhouses, one built on culinary mastery, the other on operational supremacy, united by the same uncompromising instinct: never settle for good enough. It’s the reason Naan & Co isn’t just a concept with potential. It’s a concept with the machinery behind it to go as far as its ambition can take it.
