Enter the Naanchos

They’re not nachos. They’re not naan. They’re both. Naanchos. And once you say it out loud, you know you’re never going back.

The base ditches tortillas for naan triangles, brushed with oil, hit with spice, and baked until they snap like chips but still carry that blistered bread soul. They’re sturdier, chewier, louder. Exactly the kind of foundation a tray of chaos deserves.

Salsa? Gone. Curry moves in. Tikka masala if you’re feeling cozy, vindaloo if you’re feeling reckless. Cheese still shows up because this is still a nacho family tree. Mozzarella stretches, paneer bites, and together they fuse with curry like they’ve been waiting centuries to meet.

On top: chicken tikka, charred and torn apart, onions for crunch, mint chutney flashing green, and raita cooling it all down while pretending to be sour cream’s cousin. The whole tray doesn’t know if it’s bar food, banquet, or some fever-dream street snack — but it knows it’s Naanchos.

This isn’t fusion for the sake of novelty. This is Naanchos staking their claim in the snack universe. Messy, spicy, cheesy, a little confusing, and completely necessary. The only question left is how fast you can make another batch.