Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Tandoori along with all the Tandoori containing recipes presented on this site, with 23 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Tandoori recipes added to this site.

These recipes, all contain Tandoori as a major wild food ingredient.

This refers to foods cooked in a Tandoor, a tall, cylindrical clay oven found in countries stretching from the Arabian peninsula to India. Naan breads, as well as various meats and kebabs, are traditionally cooked in a tandoor. Colloquially in Britain the term 'tandoori' is often used to describe dishes that have been marinated in a spice paste made of ginger, cumin, coriander, paprika, turmeric and cayenne mixed with puréed garlic, puréed ginger, lemon juice, oil and, frequently, yoghurt. The paste coats the food, which turns a red-orange colour. It's then cooked in the tandoor, (although for home cooks, a very hot oven will have to do).

These, days, in Britain at least, tandoori can also mean any food prepared in a tandoori sauce (a sauce that was, originally intended as a coating or marinade for food cooked in a tandoor).