NaanStop | Our Story
Built on Heart, Served with Flavor
Naan Stop started with one simple idea: cook authentic North Indian food with heart, and never stop. That idea still drives every dish that comes out of Chef Randhir Singh's kitchen on Erwin Road.
A Family Dream on Erwin Road
A husband-and-wife team opened Naan Stop just steps from Duke’s campus with one goal: honest North Indian cooking in a space where everyone feels welcome.
Chef Randhir Singh's kitchen
Chef Randhir Singh rose from kitchen helper to master chef, bringing deep respect for Punjabi tradition to every dish — from tandoori chicken with perfect char to slow-simmered daal makhani.
The Buffet That Earned Its Reputation
Guests drive from across the Triangle for Naan Stop's lunch buffet — fragrant biryani, creamy paneer butter masala, and freshly baked naan, all under one roof.
A Room Full of Regulars
The orange booths fill fast, and the faces are familiar — staff learn your name, remember your order, and make every visit feel like a homecoming.
One Idea, Still Going Strong
Naan Stop has grown into a family of concepts — including sister restaurants Naan by Gulshan and Naan House Indian Bistro — but the spirit hasn't changed: butter naan still arrives hot, and the door is always open.
