Calories in restaurant naan bread and butter chicken?
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
| I'm craving Indian food. Does anyone know how many calories in a restaurant size naan bread and 4 oz butter chicken? |
Anonymous
| Trader Joe’s naan bread is ~250 calories for a good size piece. No idea about butter chicken but trader joes also makes a decent on with calories if you’re counting |
Anonymous
Not sure about trader Joe's but im buying fresh from a restaurant that makes its own naan. Wondered about calories in it. |
Anonymous
A lot. We love Indian food but you don’t want to be eating it every day. Enjoy it once in a while as a treat. Should add, I am referring to Western style Indian food. There is loads of healthier Indian food in India. |
Anonymous
| Naan. Not “naan bread,” which is like saying “bread bread.” |
Anonymous
No, it isn’t. It is more like saying ‘penne pasta’. |
Anonymous
|
They have many breads in India.
Adai – a typical dish in South India and Sri Lanka. In Tamil Nadu the popular adai dishes are made from millet dough or rice dough. It is closer to a dosa when made with fermented batter of a mixture of lentils. Appam – type of South Indian pancake made with fermented rice batter and coconut milk Bakshalu – made of maida, chanadal, sugar/jaggery, from the cuisine of Telangana, specially prepared for the Ugadi (Telugu New Year) festival Baati – hard, unleavened bread cooked in the desert areas of Rajasthan,[3] and in Uttar Pradesh and Madhya Pradesh Bhakri – round flat unleavened bread made mainly using Sorgham bicolr or Pearl millet often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwa, Goa, and northern Karnataka. Bhatoora – fluffy deep-fried leavened bread from North India Chapati – unleavened flatbread (also known as roti) from India, Nepal, Bangladesh and Pakistan which is baked on a hot surface.[4] It is a common staple food in India Cheela – crepes made from batter of varying ingredients in North India - ingredients usually include pulse (dal) flour, wheat flour and sometimes finely chopped vegetables. Chikkolee – spicy wheat dish common in southern Andhra Pradesh and parts of Maharashtra. Charolia - a thin, pancake like bread made by spreading a batter on a hot pan in a pattern to make net like shape once cooked. Chili parotha – essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder Daal Puri – fried flatbread from West Bengal and odisha where the dough is filled with cooked & spiced Cholar Dal (Bengal Gram lentil). Popular as a breakfast food. Dhebra – made with pearl millet (bajra) flour, often flavoured with fenugreek leaf (methi) Dosa – fermented crêpe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala. Masala dosa – dosa stuffed with fried potato,spices and onions Benne dose – type of dosa which traces its origin from the city of Davangere in Karnataka Rava dosa – crêpe of South India Neer dosa – crêpe prepared from rice batter. It is light type of dosa. Idli – rice and fermented black lentil batter that is steamed Rava idli - variation of idli made with semolina (rava) Kachori – unleavened deep-fried bread with lentils filling Khakhra – thin crackers made from mat bean, wheat flour and oil Kulcha – leavened bread eaten in India and Pakistan, made from maida flour (wheat flour) Luchi – deep-fried flatbread from Bengal similar to Puri but made with maida flour instead of atta. Naan – oven-baked leavened flatbread Keema naan – naan stuffed with minced meat Butter naan - naan topped with nigella seeds and greased with butter [5] Papadum – thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat Paratha – layered or stuffed flatbread from North India - traditionally made from whole wheat flour by baking with oil on a hot surface. Aloo paratha Gobhi paratha Laccha paratha Parotta – layered flat bread of Kerala[6] and some parts of Southern India, notably in Tamil Nadu made from maida flour Pashti – flatbread prepared with rice flour and pan fried in ghee Pathiri – pancake made of rice flour Pesaha Appam – unleavened Passover bread made by the Saint Thomas Christians (also known as Syrian Christians or Nasrani) of Kerala, India to be served on Passover night.[7] Pesarattu – crepe-like bread that is similar to dosa, made out of mung dal. Phulka – see chapati Pitha/Pithe – type of cake made from fermented rice batter, dim sum or bread common in Bengal, Assam and Orissa. Chakuli pitha - Thin pancakes made of rice flour and black gram batter. It is similar to a Dosa. Til Pitha – dry powdered rice cakes with Sesame seeds and Jaggery filling Assam bhapa pithe - from Bengal Patishapta – from Bengal Chitoi Pithe – from Bengal Jhaal Pithe - from Bangladesh; Pitha made from fermented rice batter mixed with sliced green chilli and corriander leaves Narikol Pitha – dry powdered rice cakes with grated and sweetened coconut filling Assam Arisa Pitha - a traditional sweet deep fried pancake. The crispy outer layer surrounds soft insides. Manda Pitha – steamed Pitha Orissa Kakara Pitha – Orissa Puran Poli – traditional type of sweet flatbread Puri – unleavened deep-fried bread Radhaballabhi fried flatbread similar to Dalpuri but the filling consists of Urad Dal [Black Lentils] instead of Cholar Dal. Ragi dosa – dosa made out of finger millet. Roti – most simple and common of all Indian breads. Akki rotti Jolada rotti Makki di roti Ragi rotti– made of ragi (finger millet) flour Rumali Roti Rotlo (Bajra roti), a Gujarati staple bread made of millet flour[8] Sheermal – saffron-flavored flatbread Taftan – leavened bread from Uttar Pradesh Tandoori Roti – baked in a clay oven called a tandoor. Thicker than a normal Roti. Thalipeeth – savoury multi-grain pancake popular in Western India Utthapam – dosa-like dish made by cooking ingredients in a batter Sanna – spongy rice cake available at Goa, made from fermented or unfermented Rice batter with or without sweeteners Kori Rotti – crisp dry wafers (about 1mm thick) made from boiled rice and served along with spicy Chicken curry. Usually available in A4 size packs and very popular bread in Coastal Karnataka. Litti - Litti, along with chokha, is a complete meal originated from the Indian subcontinent; and popular in Indian states of Bihar, Jharkhand, parts of Uttar Pradesh as well as Nepalese state of Madhesh. It is a dough ball made up of whole wheat flour and stuffed with Sattu (roasted chickpea flour) mixed with herbs and spices and then roasted over coal or cow dung cakes or wood then it is tossed with lots of ghee. Although very often confused with the closely related Baati, it is a completely different dish in terms of taste, texture and preparation. It may be eaten with yogurt, baigan bharta, alu bharta, and papad. Poli Bhturu - Bhturu is famous in Himachli cuisine. It is prepared from soft kneaded fermented dough. It is almost like soft bread from inside and crisp outside. It is served with local delicacies of Himachli Dham like Madra, Dal and Khatta etc. |
Anonymous
Well the restaurant I go to has only customers of Indian descent patronize. I've never seen white black Hispanic or asian customers ever. Also the calorie count depends on how much you are eating for the day. I can enjoy it if I workout that day and eat light the rest of the day. Just needed to know how many calories because I've seen calories for naan ranging from 200 to 600 and butter chicken doesn't have that high of a calorie count on my app but needed other suggestions. |
Anonymous
Yeah, for sure p, enjoy it on work out days. I am interested to know the restaurant, sounds great. I have travelled in India a lot and never really encountered butter chicken. I have cooked it though and there is a lot of butter and ghee in there, hence my thinking that is high in calories. |
Anonymous
|
If you're eating butter chicken (which, let's be honest, means you're also eating sides like palak paneer and/or daal and/or chickpeas and garlic naan or basmati rice), you've already lost the calorie count for the day. It's better if you just don't know, and accept that tomorrow is a new day to get back on track.
Now, if you're doing this every day (like some of us, under the guise of supporting local business), then that will explain why even your period sweatpants are getting a bit snug. |
Anonymous
Very good. Can you repoat with blank line between each bread. |
Anonymous
I don't eat the full serving for any restaurant. I always split it or eat small portions and I skimp on rice. It was regular naan not garlic. I lost 30lbs last year eating about anything I wanted in moderation so not too worried. Just curious to know calorie count but I guess nobody knows. It's ok. Thanks anyway all. |
Anonymous
Why not just ask the restaurant to provide their nutritional information instead of taking as gospel some random response on an anonymous internet forum? |
Anonymous
|
Probably 300 for a large piece of naan. Maybe 300. A smallish piece from the packages at wegmans are 150 so 300 for a large buttery restaurant serving seems probable.
4 Oz of butter chicken with rice - 600 is a good guess. Guess about 1000 for the meal to account for butter/oil on the naan. For restaurant food, I ALWAYS round up. |
Anonymous
Nah. 2000 minimum. |