Talk:Tandoor

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hi my name is ravi i am studying hotel management in chennai i am doing a project on tandoor please help on this topics "history of tandoor" "how it made" "seasonings"

link title== picture? ==

Shouldn't this page contain a picture of... oh, i don't know... a clay oven?

For Details and differences on Different TANDOORS, visit website http://indiantandoors.com #REDIRECT [[[1]]]

Mony Marwah 71.52.60.228 05:47, 9 December 2006 (UTC)

[edit] Meat and Sikhism

Sikhism forbids only the consumption of halal meat, not all meat, and leaves the choice to the individual Sikh.

Really? Why should Sikhs not eat halal meat? Groogle 05:21, 9 December 2006 (UTC)

[edit] Traditionally quite hot?

According to the current text, "The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. It is traditionally quite hot."

I have a couple of problems with this: firstly it suggests that garam masala contains the other ingredients, which it most certainly does not. Secondly, Northern Indian food is normally not hot, and I don't know any tanduri recipe that I would conside authentic that is also hot (i.e. peppery). I'd suggest changing this unless somebody can come up with convincing proof of the claim. —The preceding unsigned comment was added by Groogle (talk • contribs) 05:25, 9 December 2006 (UTC).

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