A tandoor is a vertical clay oven fired with charcoal. It sounds simple, but it is the reason a properly made chicken tikka tastes nothing like anything off a griddle.
How it works
Clay holds a very high, very dry radiant heat. Meat marinated in yoghurt and spices seals in seconds and keeps its juices inside.
Charcoal adds a clean smoke — never harsh — that perfumes the surface without burying the spices.
Dishes that only work in a tandoor
If a restaurant runs a real tandoor, these are the dishes to try:
- Chicken tikka and malai tikka
- Lamb sheek kebab
- Tandoori chicken in its red marinade
- Naan and roti slapped onto the oven wall
How to taste it
Look for edges that are lightly darkened rather than burnt, and an interior that is clearly juicy. Bread should be puffed, with uneven bubbles and one side more toasted than the other.
Frequently asked questions
- Is tandoor food spicy?
- Not necessarily. The tandoor gives smoke and texture; heat is adjusted separately.
- Can I order tandoor dishes to take away?
- Yes, though we recommend eating in — breads in particular are best straight out of the oven.
Related areas
Shall we save you a table?
Kitchen open Wednesday to Monday, 14:00–24:00 (closed Tuesdays), in San Pedro de Alcántara.