A Tandoor is a clay oven fired by hardwood charcoal. It opens at the top and meat is lowered into the oven on skewers while the Naan breads are baked stuck to the inner side of its walls. The enclosed heat slowly and simultaneously bakes, roasts, grills and smokes food, making the Tandoori meat well-done yet juicy and soft with a "smokey" flavour. The other secret that makes the Tandoor so delicious is the special herb and spice yoghurt marinade in which the meat or seafood is marinated for more than twenty-four hours. We are one of the few restaurants in Canada who may boast of their own authentic, imported Tandoor.

Mix 1 teaspoon of the sugar and all the yeast with the milk in a bowl. Set aside for twenty minutes until the yeast has dissolved and the mixture is frothy. Sift the flour, salt, and baking powder into a large bowl. Add the remaining ingredients including the sugar and yeast mixture into the bowl. Mix and form the dough into a ball. Knead the ball for ten minutes or more. Pour a small amount of oil (1/4 teaspoon) into the bowl and roll the dough in it until the dough is covered in oil. Cover the bowl with some cling film and place it in a warm draft free place for about an hour or until the ball has doubled in size. Turn your oven on at its highest temperature and place your heaviest baking tray in the oven to heat. Punch down the dough and knead it again. Divide the dough into six equal balls. Keep the five covered while working with the sixth. Roll the ball into a tear-shaped naan. Remove the hot baking tray from the oven a slap the naan on to it. Place the tray back into the oven for three minutes. When the naan has puffed up place it on a rack close the hot grill to brown. Make all the naan this way and serve hot!

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