A tandoor is a cylindrical, vertical clay pot designed to withstand extremely high temperatures, traditionally made of clay and originating from the Indian subcontinent. It is used for baking unleavened flatbreads, such as roti and naan, as well as to roast meat. Tandoors can be fully above ground or partially buried below ground, often reaching over a meter in height/depth. The standard heating element of a tandoor is an internal charcoal or wood fire, which cooks food with direct heat and smoke. Temperatures in a tandoor can reach 480 °C (900 °F; 750 K), and they are routinely kept lit for extended periods. Tandoor cooking is a traditional aspect of Punjabi cuisine in undivided Punjab. The food cooked in the tandoor oven is known as Tandoori, and it is known for its unique taste and flavor. Some typical items cooked in a tandoor oven include tandoori chicken, kebabs of chicken, lamb, paneer (cheese), and vegetables, as well as different types of flatbreads like Tandoori Roti, Tandoori Naan, Tandoori Laccha Paratha, and many more. The benefits of cooking in a tandoor oven include oil/fat-free food, the flavor of the meat cooked in it is locked in, no vitamins or minerals are lost during the cooking process, healthy and easy food preparation, no fuel/gas used, and low maintenance.