11 Traditional Cooking Methods India Is Rediscovering

3. Tandoor / clay-oven cooking

Tandoor cooking dates to regional baking and roasting traditions that use a cylindrical clay oven heated to very high temperatures. Bread, kebabs, and roasted vegetables develop a quick char, smoky depth, and a moist interior because the heat sears the outside fast (India Food Network, 2025). My cousin still remembers the village tandoor where naan puffed against the hot clay wall and came out blistered and fragrant. Modern restaurants often recreate this effect using dedicated clay ovens, while ambitious home cooks turn to countertop tandoors or very hot outdoor grills to approximate the flavor. If you try tandoor-style cooking at home, use a pizza stone under a broiler or a heavy cast-iron pan over high heat for safe, smoky results. Avoid putting a true clay tandoor indoors unless it’s designed for indoor ventilation; always prioritize proper ventilation when working with high heat and smoke.