A tandoor is a cylindrical oven used for baking and cooking, originating from the Indian subcontinent. Traditionally, tandoors are made of clay and are bell-shaped, with a circular opening at the top and an opening at one side of the base. The fuel used in tandoors is usually charcoal or firewood, which burns inside the oven itself, exposing the cooked item to live-fire and hot air from it. The temperature inside the tandoor can reach up to 480 degrees Celsius. Tandoors are used to cook a variety of non-vegetarian dishes, as well as different types of flatbreads like roti and naan. Tandoori cooking involves marinating meat and cooking it over an intense fire inside of a tandoor oven. The radiant heat and convection cooking technique from the tandoor allow the fat and juices from the cooked dish to drip into the fuel, making it extremely delicious and flavorful. Tandoor style of cooking is used by people of a vast geographical area, and so many variants like Punjabi style, Afghan style, Armenian style, etc., are very popular. The benefits of cooking in a tandoor oven include giving the food a unique taste, oil/fat-free cooking, locking in the flavor of the meat, no loss of vitamins or minerals during the cooking process, healthy and easy food preparation, no fuel/gas used, and low maintenance.