Tandoori food is acclaimed by connoisseurs everywhere for its subtle, grilled flavour and unique taste. It is also one of the world's most ancient cuisines, having been around for almost 5000 years. In this definitive work on the subject, gourmet cook and foodie Ranjit Rai gives the reader over 70 recipes. Enourmously wide-ranging, the book includes virtually every lamb, fish and poultry recipe prepared in this ancient style. It has sections on tandoori bread and accompaniments, and breaks new ground by featuring vegetarian tandoori food. Prefacing the recipes is an absorbing history of this cooking tradition and a detailed account of the tandoor itself, an oven of great antiquity and extreme simplicity of design.

 

Practical and comprehensive, Tandoor is the best introduction yet to one of the most delightful culinary arts.