So I can only speak for Amritsari and Dogra/Kaladi Kulche but they are basically lighter than Naan and supposed to be more smokey (because they've been in the tandoor longer), and if it's a Kaladi Kulche, it's topped with Kaladi Paneer. Also, Kulche need to be pan fried.

The style of "Naan" I've eaten in the home country (which in hindsight may technically count as Shirmal) is much less smokey and harsh, and much heavier. The naan they serve in most Indian restaurants here in US/Canada is much lighter than home style naans and also not cooked as long in a tandoor - which is unsurprising because their profit margins are massive on Naan and Rice.

At least in Pahari regions, Kulche and Tandoori Roti tend to be the staple, not Naan.