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A traditional Tandoor is a large clay oven, fired by charcoal, which enhances the flavor of the foods cooked in it. The secret lies in the preparation of the meats which are marinated in an exotic mixture of yoghurt, cream, ginger and numerous other aromatic herbs and spices. The intense heat produced in these ovens seals the meat and cooks it very y so that all the flavors are retained. Surprisingly perhaps, most Indian breads are also baked in the Tandoori and this is what gives them a unique texture and taste. Traditionally, the Tandoor’s temperature is controlled naturally and therefore it is necessary to wait a little longer for these dishes, whilst the chef is adjusting the Tandoori to the required temperature