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Tandoori Cooking
Appears in
Published 2017
This is an age-old technique, which is believed to have been introduced to India by ancient Persians. The key to the method lies in the use of a tandoor, a barrel-shaped clay oven that is capable of grilling, roasting and baking simultaneously.
Charcoal is used to fuel the tandoor and the food is cooked on a spit. The combination of clay and charcoal produces a fierce heat that seals the outer surface of the meat instantly, so that the inside remains moist and succulent during cooking. In a domestic kitchen, a grill, broiler or a barbecue can also produce delicious tandoori-style food. An oven that is fitted with a rotisserie is preferable to a grill, but an outdoor barbecue will give the best results.