Tandoor: the Great Indian Barbeque by Rai, T. (1995) Hardcover Hardcover – November 1, 1995

A well written book for the serious clay oven cook. This is a thoroughly readable book includes history and use of the oven. However it is for people who have invested in a tandoor, not for people trying make their Big Green egg or Weber double as a tandoor

This book is not just rich in recipes, its rich in history and cultural information and keeps you totally imersed and intriged. My self study in the grilling and barbecue arts took me to India, and this is the best book on the subject. I am sand that the author no longer lives, but you can consider this a legacy to all of us far away. I allways say that recipies are just the vehicle for learning how to cook, after mastering the flavors and techniques in this book, you may consider yourself an authority in the arts of the flame.

Great info on cooking in a tandoor oven. Tasty recipes so far. Index is a bit weak.

This is a very well written book, touches a bit on history of Tandoor. A good collection of tandoori recipes... I liked the fact it has a lot of vegetarian recipes as well.

Explanations very clear and in detail . Exhaustive recipes. Wish some recipe options were suggested for using home ovens too .

Complete, and great cooking instructions.

This book is Excellent. Unfortunately, I've been able to try only 2 recipes (about 10-15 times each) because that's what everyone wants (again and again). If you try these recipes in a regular oven hold the chillies a bit as the the end product is much hotter in an oven as compared to a Tandoor. (its also drier but that is to be expected). I guess the reason is that part of the marinade is burnt off by the Tandoor heat and some more falls off as the chicken sweats off some liquid.

A masterpiece .. If you are serious about Tandoori cooking ... just get this book!

Fabulous book. A real insiders guide to tenderisation. It's all about the marination, the type of marinade and the ingredients you use. It's not just flavouring the meat, but its chemically acting upon it to make it soft and tender. This book tells you how.Whether you're using a Big Green Egg as your Indian Tandoor or if you are using a "real" Tandoor, then you need this book.Actually, regardless, if you love cooking Indian food, you'll love this book.Expensive, but good things don't come cheap!

I love my mix grills and being a Asian person never get the perfect recipe, this book is bang on and now I'm not happy with the pub/restaurant mix grills. a lot of history in this book but recipes are fantastic and use on anything, it's all down to the prep and this book gives you that. Sometime just cook in oven

if you're serious about Tandoori cooking then this is essential, along with a fully integrated Tandoor oven of course to use at home.The recipes are awesome as is the history of the Tandoor.

This book has given me a completely new insight into tandoori margination....can't wait to put it into action!

The bible of Tandoori cooking. I didn't even know what Raw Papaya paste was before I got this book. This book is not cheap but contains information and secrets that you will not find anywhere else. Highly recommended.