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 appearance of tandoori meats which you may see in Indian restaurants is produced by a food dye which really isnt necessary to enhance the look of your tandoori dishes.
I have a great fondness for tandoori style food. It has flavour, without being “hot” or high in calories or too filling. In fact it’s an ideal dish summer or winter, if you fancy something a little different. As a bonus, it doesn’t take hours to prepare. Of course you can take all the effort out of it and use a pre-prepared mix, but I think they have less flavour and you cant use them for anything else, whereas if you use the...
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