Tandoori

Cooking method of the Indian subcontinent using the tandoor, a cylindrical clay oven heated by charcoal to very high temperatures. Meats or breads cook by intense radiation and convection. Tandoori preparations, such as chicken marinated in yoghurt and spices, take on a characteristic hue and smoky flesh. Originating in Punjab, this technique underpins the North Indian cuisine served in palace hotels.