{V} INDICATES VEGAN DISH
Our tandoor oven relies on the natural cooking medium “charcoal.” The intense heat inside created by the hot coals cook the meat, seafood or chicken pieces very quickly. The food is first marinated in a spice and yogurt mixture and is then threaded onto very long metal skewers and lowered into the oven. The food becomes crispy on the outside while remaining juicy inside. Naan, an Indian flat bread, is also cooked in the tandoor oven by pressing the dough onto the inside walls with the use of a small pillow. Incidentally, the familiar tear shape of Naan bread comes from the dough dripping down the sides of the tandoor.
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