Back in my Alresford days, we were lucky enough to have a wonderful local Indian restaurant called the Shapla, and like many curry lovers I always had my favourite dishes. For me, the big decision was usually between a Chicken Madras and a Chicken Peshwari. The Madras was always tempting with its rich spicy sauce, but I have to admit the Peshwari won more often than not — and occasionally I would just order both! and take leftovers home.

So why on earth did I want a tandoori oven in the first place, when I can cook all of my tandoori recipes in a hot oven or on a charcoal grill? Well, the answer was simple—I just wanted one. I had the space, and I had a little time to do it. There was a corner of the backyard that was ideal, and I figured that would be the perfect place for it. I’d been reading all about authentic tandoori foods, and pretty much all of the Indian meals I’d tried used a tandoor, so it made sen

Discover the art of Indian cuisine with our Tandoori Marinade Recipes. Elevate your cooking with these aromatic blends and add authenticity

Elevate your dining experience with our zesty Tandoori Raita Recipe. This creamy and refreshing dip is the perfect accompaniment to your fav