Had two bottles of Duvel Blond last night Phil and misread antithesis as aesthetically pleasing

Onions, cabbage, chilli sauce and garlic mayo is the absolute minimum for a doner, imo. Otherwise one may as well have bread & dripping. Garlic naan is a well-established upgrade.
Many moons ago, in Manchester, a friend suggested we get a doner kebab from a place he knew. It was a stingy little thing in pitta. We had been to the gym and would have had to go in to buy another, however I suggested a visit instead to Abdul's in Rusholme, for a proper kebab. Doner was available, but we went with lamb tikka kebabs on garlic naan, with all the trimmings. All my friend could say was that he was coming here from now on.
For this one I used a Leicester Bakery plain naan, trimmed to fit my tawa. Lashed with garlic butter. Still, a miserable excuse for a naan, albeit a ready-made. Got a few reduced price (20 p) from a local shop though. Made me smile that these naans are exactly what we got from most of the Rusholme curry houses back in the day. Pre-tandoor oven times and, on reflection, they were quite awful. When a garlic naan was ordered it was still one of these dire efforts, but with garlic salt sprinkled on top. The mains were often magnificent, so it didn't matter so much. Later learned that Abdul's was one of the first places to get a tandoor.
Rob