Tandoori cooking involves grilling food in a cylindrical clay oven called a tandoor.

Yogurt is often used as a base for tandoori marinades, as it helps tenderize the meat and imparts a creamy texture.

Traditional tandoor ovens are fueled by charcoal, which provides intense heat and imparts a smoky flavor to the food.

Tandoori Chicken is a classic tandoori dish where chicken is marinated in yogurt and spices, then grilled in a tandoor oven.

Skewers are used in tandoori cooking to hold the food in place while it is being grilled in the tandoor oven.

Naan, a type of flatbread, is a popular side dish served with tandoori dishes, as it complements the grilled flavors well.

Marinating meat before tandoori cooking helps tenderize it and allows the flavors of the marinade to penetrate the meat.

Garam Masala is a blend of spices commonly used in tandoori marinades, as it adds a warm and aromatic flavor to the dish.

Tandoor ovens are typically heated to very high temperatures, around 650°F (345°C), to ensure that the food cooks quickly and evenly.

Tandoori Paneer is a popular tandoori dish where paneer (Indian cottage cheese) is marinated in yogurt and spices, then grilled in a tandoor oven.

Raita, a yogurt-based condiment, is a traditional accompaniment served with tandoori dishes in many parts of India, as it helps balance the spicy flavors.

Smoking is a common technique used to enhance the flavor of tandoori dishes, as the smoke imparts a unique and aromatic flavor to the food.

Resting tandoori dishes before serving allows the flavors to develop and redistribute throughout the dish, resulting in a more flavorful experience.

Ginger-Garlic Paste is a common ingredient used to make tandoori marinades more flavorful, as it adds a pungent and aromatic flavor to the dish.

The traditional method of cooking tandoori dishes in India involves using a tandoor oven, which provides intense heat and imparts a unique smoky flavor to the food.