The tandoor is a cylindrical clay oven used for cooking tandoori dishes. It is heated with charcoal or wood and can reach high temperatures.

Skewering food helps to ensure that it cooks evenly, as the skewers allow heat to circulate around the food.

Traditionally, tandoors are heated with charcoal or wood, which gives the food a distinctive smoky flavor.

The chimta is a long-handled tong-like tool used to turn and remove food from a tandoor.

Marinating food before cooking it in a tandoor helps to tenderize the food, add flavor, and prevent it from drying out.

Naan is a flatbread typically cooked in a tandoor. It is made from wheat flour and has a slightly chewy texture.

Raita is a yogurt-based sauce often served with tandoori dishes. It is made with yogurt, cucumber, and spices.

Seekh is a skewer used to cook seekh kebabs. It is typically made of metal and has a flat, wide shape.

Angeethi is a metal container used to hold the charcoal or wood in a tandoor.

Karchi is a tool used to clean the tandoor after cooking. It is a long-handled tool with a scraper at the end.

Tandoor stand is a metal stand used to support the tandoor.

Tandoor thermometer is a thermometer used to measure the temperature inside a tandoor.

Brush is a tool used to spread the marinade on the food before cooking it in a tandoor.

Tawa is a metal plate used to cook roti in a tandoor.

Tandoori tong is a tool used to remove the cooked food from the tandoor.