| Probably the most universal method of cooking, the | | | | types of Iranian, Afghan, Pakistani, and Indian dishes |
| barbecue is found in regional variations all over the | | | | such as the tandoori chicken, chicken tikka, and |
| world. In India, Turkey, Iran, Afghanistan, Pakistan, | | | | breads such as tandoori roti and naan. The chicken |
| the Balkans, Central Asia, Burma, and Bangladesh, it | | | | tikka is a South Asian dish made by grilling small |
| flourishes in the form of the tandoor. In these parts | | | | pieces of chicken which have been marinated with |
| of the world, the tandoor is the accepted form of | | | | spices and yoghurt. It is traditionally boneless and |
| grilling. The term "tandoor" is used to describe both | | | | cooked on the tandoor in skewers. It could be eaten |
| the cylindrical clay oven used for cooking and baking | | | | like a kebab with green coriander chutney or could be |
| and the method of cooking itself. | | | | used to prepare the curry chicken tikka masala. |
| The tandoor is said to have traveled to Central Asia | | | | The other favorite, tandoori chicken is a roasted |
| and the Middle East along with the Roma or Romani | | | | delicacy that originated in North Western India. It |
| people, also known to the Western world as Gypsies. | | | | later became a popular Punjabi dish during the time of |
| Archaeological evidence points to the existence of | | | | the Mughals in Central and Southern Asia and remains |
| the tandoor in the ancient sites of Harappa and | | | | popular in that area till date. The chicken is marinated |
| Mohenjo daro dating as far back as 3000 B.C. The | | | | in yoghurt seasoned with typically Indian spices such |
| popularity of the tandoor in India continued through | | | | as garam masala, ginger, garlic, cumin, peppers, and |
| the periods of Muslim rule in South Asia till date when | | | | turmeric for the red color. Cooked traditionally in the |
| the chicken tikka masala reigns supreme in | | | | clay oven, it can also be done on a grill. |
| restaurants over the world. | | | | Like the barbecue itself, the journey of the tandoor |
| The heat for the tandoor is traditionally generated by | | | | continues unabated, with Pakistani and Indian |
| a charcoal or wooden fire burning within the tandoor | | | | restaurants serving up tandoori delicacies to countless |
| itself. Temperatures within the tandoor can approach | | | | guests all over the world. The tandoori repertoire has |
| up to 480°C (900°F) and it is not unusual for | | | | gone on to include all kinds of meats, seafood, |
| them to remain lit for long periods to maintain the | | | | poultry, vegetables, and even fruits and cheeses and |
| high temperature. | | | | its popularity continues to increase manifold everyday. |
| The typical foods cooked in the tandoor are certain | | | | |