chicken on a gas grill

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Tandoor
Looking into the mouth of a tandoor
Lamb meat, cooked and smoked inside of an Armenian tonir

A tandoor is a cylindrical clay oven used in cooking and baking. The tandoor is used for cooking in Pakistan, India, Afghanistan, the Transcaucasus, the Balkans, the Middle East, Central Asia and Bangladesh.

The food is cooked over a hot charcoal fire or wooden fire . Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven, and is used almost exclusively for live-fire, radiant heat cooking.

The tandoor is used for cooking certain types of Pakistani, Indian and Afghan foods such as tandoori chicken, chicken tikka and bread varieties like tandoori roti and naan. The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in a tandoor. In India, the tandoor is also known by the name of bhatti. The Bhatti tribe of the Thar Desert of Eastern Pakistan and Northwestern India developed the Bhatti in their desert abode, and thus it gained the name. It is thought to have travelled to Central Asia and the Middle East along with the Roma people, who originated amongst the Thar Desert tribes. The tandoor is currently a very important fixture in many Indian restaurants around the world. Some modern day tandoors use electricity or gas instead of charcoal. In Armenia, It is known as a tonir which is a widely used method of cooking barbecue and lavash bread. In Georgia it is called a tone and is used for bread and kebab.

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