Tandoori Chicken and Kashmir Naan
Tandoori food is cooked by placing food on long metal skewers or hooks and lowering them into a deep, bell-shaped clay oven called a tandoor. The high temperature inside the oven locks in the flavor and quickly cooks the food. The meat is usually skinless and marinated for several hours in a mixture of yogurt, lemon juice, and spices. This tenderizes the meat and gives it a red color. Vegetables and even cheese are cooked by the same method.
Naan bread is a flat bread from India that is cooked by slapping the bread against the inside of the tandoor until it is cooked. In the photo on the right, we see Kashmir naan, which contains dried candied fruit, but garlic and cheese-filled naan are also popular. Usually, this dish is served with a fresh lime and sliced shallots, along with mint or other chutneys and dipping sauces. Different restaurants serve many variations of tandoori food and there are often signature dishes for each establishment. The food pictured on the right is from Restoran Kapitan, in Penang, Malaysia.
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