Tandoor Baking

The tandoor is Pakistan's most ancient and most theatrical cooking technology — a clay cylinder that holds and radiates heat from a wood or charcoal fire at its base. Naan is slapped onto the inner clay walls and peels off when done; tikka and seekh kebabs hang from iron rods inside. The intense, dry heat creates a char on the outside that no conventional oven can replicate, which is why tandoori chicken from a restaurant and tandoori chicken from a home oven taste fundamentally different. Neighborhood tandoors still bake roti for local households in many Pakistani towns.