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Since breads play a major role in Indian cuisine, the restaurant imported mud from specific regions of India to make the tandoor , influencing the taste to some extent.
They were marinated in ginger, garlic, yoghurt and garam masala, then barbecued in the tandoor oven and served with fresh mint chutney.
I add a twist of tradition by soaking the lentils overnight, cooking them in a tandoor , then deep frying them so they get crisp on the outside but keep their soft interior.
The irreverent cook can, of course, substitute the tandoor with an electric oven, and the oven with a covered saucepan, and so on.
On the other hand, Dhingri Saffedi is a delicious preparation of mushrooms, containing khoya, panneer and ‘till’ seeds, roasted to sizzling heat in a tandoor .
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