Tandoori Cooking

The Tandoor has been known to the Indian region for many thousands of years. It is as old as its culture. A cylindrical clay oven that heats upto a very high temperature, it cooks unlike any other oven. The coal embers provide for a flavor that is at once very tasty and scrumtious.

The meats and vegetables cooked in the tandoor are different from other grilled stuff in their recipes. Tandoori foods are very simple to prepare and very light. Attention is pais most to the marination and the cuts of meats.

Even though the tandoor has been used in India for centuries, it was only afer the partition of India and it's getting freedom that one has seen a reintroduction of tandoori foods. Today foods cooked in the tandoor are the main dishes on most Indian restaurants.

The famous Indian flat breads are prepared in this clay oven. The naans, stuffed and layered and plan parathas, kulchas and rotis are made in minutes in the tandoor.

Tandoori chicken, that famous rose colored grilled chicken cooks into a flavorful, crunchy and moist textured meat in just some quick minutes. The secret to this dish as also to many other tandoori recipes is mostly in the marination.

Grilled shrimp, succulent lamb chops, seekh kababs, malai kababs and slamon tikkas are some of the other famous dishes.

An oversized Aloo Paratha (Potato-stuffed flat bread) accompanied by a chilled cucumber raita and some spiced red onions

Classic Seekh Kababs (Minced Lamb Kababs), served with a melange of crunch greens and onions

A crumbly, crisp multilayered flat bread (Laccha Paratha)

Just out from the tandoor, the Lamb Chops (above) are some of the best chops you will find anywhere.

Malai Kabaab (Creamy Velvety Kabaabs) made with chicken breasts melt on the tongue

Naan, the staple tandoori flat bread, just taken out of the tandoor, it is garnished with nigella seeds. Glazed with butter