Tandoori food is traditionally made in a clay oven called a tandoor in which meat is placed on long oversized metal skewers and placed through top of tandoor, with tip of skewer touching bottom where charcoal is smouldering. The heat inside tandoor sears surface of meat, while metal skewers conduct heat through inside of food. Cooking meat simultaneously on both inside and outside.

Naan bread is cooked by slapping dough mixture onto inside of tandoor. It cooks has it hangs down from inside of tandoor, forming into a teardrop shape.

Tandoori food can easily be cooked on a barbecue grill and you’ll achieve very similar results as obtained using a tandoor.

It’s normal for tandoori food to be slightly seared black on some of its edges. Which is caused from intense heat created inside tandoor.

The Barbecue tandoori chicken recipe below makes a good start to cooking tandoori style on your barbecue.

At any grocery store in North America right now, there are shoppers cruising isles, making thoughtful choices about their family's nutrition. Armed with latest information about health, choosing foods high in nutrition is a primary goal. Unfortunately, no matter how carefully one shops, there is often little nutrition in foods we consume. In fact, it is nearly impossible to consume adequate nutrients through diet alone in our modern world.

What causes our foods to be devoid of nutrition? There are many causes, primarily modern farming, storage, and preservation methods of food. Let's take a look at why this happens.

First, it is widely acknowledged that soils in North America have been depleted of many nutrients since 1930's due to loss of topsoil and reliance on chemical fertilizers. Farmers replace nitrogen, potassium and phosphorus depleted by agriculture in order to achieve optimum plant growth. However, little attention is paid to replacing trace minerals lost in soils.

Consumer demand for attractive produce also plays a role. This demand has resulted in plant breeding for appearance and storage longevity, ignoring nutritional quality. Fruits and vegetables are often picked in green stage, ripening in transit to store. Again, this prevents production of nutrients which often occurs in ripening stage while on plant itself. One example of this is seen in fruits, where cartenoid levels increase as fruit ripens naturally.

Produce now travels an average of 1500-2000 miles from farm to market, often in refrigerated trucks. There have been few studies done on effects of storage on produce, especially in area of overall phytonutrient levels. However, what we do know is most fresh vegetables steadily loose nutrients when stored in cold, dark conditions. Some types of produce are more vulnerable to these losses than others, losing fifty percent or more of phytonutrients in as little as five days storage.