Tandoori & Other Kebab with Madan Lal Jaiswal & Todar Mal

North India’s traditional clay oven is probably the most versatile kitchen equipment in the world. One cannot make a decent bread without one, nor can one savour the popular kebab. Gravies and dals made in them acquire a unique taste, vastly different from the stuff cooked on the open fire. It would be no exaggeration to say that it is the tandoor which has helped popularise Indian cuisine around the globe.

The traditional tandoor is a clay oven, fired by charcoal. Until recently, the only variation was an iron tandoor used largely for making kebab. During the last decade, we have seen the advent of the gas and electric tandoor. It goes without saying that neither of the innovations is capable of matching the versatility of the clay oven. It is well nigh impossible to achieve the flavour or the aroma in these contraptions.