Tandoori

Tandoori refers to dishes prepared in a tandoor, a cylindrical clay oven. The technique originated in the Punjab region of the Indian subcontinent and has become a hallmark of Indian, Pakistani, and Bangladeshi cuisines. The tandoor is heated with charcoal or wood, and its high, direct heat imparts a distinctive smoky flavor and charred exterior to food.

Marinades commonly rely on yogurt and spices such as garam masala, cumin, coriander, chili, garlic, and ginger. Meat or vegetables are skewered or pressed against the hot inner walls of the tandoor, cooking quickly and developing a crisp crust. In addition to meat dishes, tandoori breads such as naan and roti are baked directly on the inner surface or on walls of the tandoor.

Tandoori chicken is the best-known preparation: chicken pieces are marinated in a yogurt-based mixture and then roasted until opaque with a reddish hue, often due to chili powder or color additives. Other popular tandoori items include chicken tikka, paneer tikka, seekh kebab, fish, and lamb; all are typically served with onions, lemon wedges, and chutneys.

The term tandoori is used to describe both the cooking method and the dishes prepared in a tandoor and is widely used in restaurants outside the Indian subcontinent, reflecting the global diffusion of Punjabi culinary traditions. Variants exist in many regions, using different spices and ingredients while preserving the characteristic smoky flavor and high-heat cooking.