Whole chickens lowered into a blazing tandoor come out golden, juicy, and packed with deep, smoky flavor. A bold and rustic take on a timeless classic.

Enter Maunika Gowardhan’s new book, Tandoori Home Cooking: Over 70 Classic Indian Tandoori Recipes to Cook at Home. Gowardhan breaks down how the ancient style of clay pot dishes straight from the ...

Dive into the world of traditional tandoor cooking as we roast lamb and vegetables over an open fire. This age-old technique brings out the rich flavors and aromas of the ingredients, offering a ...

Today, as Tandoor Chef at Shosha restaurant in Sunnyvale, California, Chef Bhawani continues to push the boundaries of his craft, his passion for the tandoor burning brighter with each passing day.

Using a paring knife, cut a few 1/4-inch-deep slashes in each lamb chop. In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, malt vinegar, garam masala, cumin ...

Tandoori specials are slow-cooked, so diners can expect a slightly longer wait for those orders. Open for lunch 11 a.m.-2 p.m. daily except for Tuesdays, the the Curry Pot offers lunch box ...