Traditionally, tandoori dishes are cooked in a tandoor, an oval shaped clay oven with a small fire in the bottom. The heat rises gradually but ultimately reaches a much higher temperature than a barbeque.

A tandoor is normally used to cook naan bread, meats and kebabs (meat or paneer). The bread is stuck to the sides, the kebabs stood vertically and whole chickens rested on a grid over the fire.

For domestic cooking, a tandoor is not really convenient but the meat dishes can be reproduced on a barbeque or in the oven. The bright red Continue reading Indian Tandoori Cooking →