Tandoor Cooking

Tandoor cooking is a technique, used since antiquity across South Asia, Western Asia, Central Asia and the Horn of Africa, in which food is cooked inside a tandoor, a large, vase-shaped clay oven heated by a wood or charcoal fire at its base. Flatbreads such as naan, roti and lavash are slapped directly onto the tandoor's hot inner wall to bake in minutes, while meat and vegetables are skewered and lowered into the oven's intense, smoky radiant heat to roast, a method that gives tandoori dishes their characteristic char and smokiness. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/