Tandoori cooking is generally considered healthier than deep frying because it uses less oil and fat. Deep frying involves submerging food in hot oil, which can lead to the absorption of excessive oil and the formation of unhealthy trans fats.

Tandoori cooking traditionally uses charcoal as the primary source of heat. Charcoal provides a high and consistent temperature, which is ideal for grilling and roasting food. Electricity and gas can also be used, but they may not impart the same smoky flavor and aroma as charcoal.

Tandoori dishes are typically not a rich source of omega-3 fatty acids, which are essential fatty acids that play a role in heart and brain health. These fatty acids are more commonly found in fish and certain plant-based oils.

Yogurt is the primary ingredient used in marinating tandoori dishes. It helps tenderize the meat or vegetables, adds flavor, and contributes to the characteristic tanginess of tandoori dishes.

Cumin is a commonly used spice in tandoori marinades. It adds a warm, earthy flavor and aroma to the dish.

Tandoori cooking primarily involves grilling food in a tandoor, a cylindrical clay oven. The high heat and smoky flavor imparted by the tandoor give tandoori dishes their distinctive taste and texture.

Bell peppers are a common vegetable used in tandoori dishes. They add color, flavor, and texture to the dish.

Chicken is the most commonly used protein source in tandoori dishes. It is marinated in yogurt and spices, then grilled in a tandoor.

Tandoori cooking can potentially reduce the risk of heart disease due to its use of lean protein sources, healthy fats, and antioxidant-rich spices.

Naan is the traditional bread served with tandoori dishes. It is a flatbread made from wheat flour and cooked in a tandoor.

Raita is a common side dish served with tandoori dishes. It is a yogurt-based sauce that is often flavored with cucumbers, onions, and spices.

Tandoori chicken is traditionally cooked by grilling it in a tandoor, a cylindrical clay oven. This method imparts a smoky flavor and a slightly charred texture to the chicken.

Excessive consumption of tandoori dishes may be associated with an increased risk of certain types of cancer due to the formation of harmful compounds during high-temperature cooking.

Tandoori dishes are typically marinated in a mixture of yogurt, spices, and herbs. This marinade helps tenderize the meat or vegetables and imparts a flavorful crust.

Consuming tandoori dishes in moderation may be associated with a reduced risk of heart disease due to the use of lean protein sources, healthy fats, and antioxidant-rich spices.