The dishes are made of dough but a special industrial oven bakes the inside and outside of the bowls and plates to give them a stronger "double crust" to keep from getting soggy, the Daily Telegraph reported Monday.

David Williams, the managing director of Butt Foods, which developed the idea, said: "Our banks, our investors all thought we were crackers. But we've now proved them wrong."

He added that the company will provide its microwaveable naan bowl filled with chicken tikka masala to a leading supermarket chain.

Williams said Butt's bowls hold their shape for eight hours without going soggy.

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