Tandoori

The tandoor is a high-temperature clay oven that originated in the rugged area once known as India's North West Frontier. Marinated meats cooked quickly sealing in their succulent flavours, while the oven was also used to bake tasty naan breads.

This idea of marinating meats in spices and yoghurt to tenderise and flavour them developed over the centuries to become the tandoori taste adventure we know today. You can re-create sensational restaurant-style tandoori dishes using a hot grill or a barbecue.

Bhuna

Bhuna is a traditional technique where spices are gently fried in generous amounts of oil to release their seductive aromas prior to the rest of the cooking process. Chefs will then add onions, ginger and spices, plus small amounts of water to prevent the spices overheating and spoiling. Lamb and chicken are both popular in bhuna cooking, while yoghurt can be added for extra richness. Try the taste of restaurant style Bhuna in SWAD'S Cooking Sauce.

Marinating

A marinade is simply a mixture in which raw meats or other ingredients are placed for a certain amount of time to marinate - tenderising them and adding extra flavour before cooking.

Indian Tandoori-style cooking owes it fabulous flavours and seductive aromas to meats marinated in a magical combination of warm spices and cool yoghurt