Tandoor: The Great Indian Barbecue

I have a weber charcoal grill 22" and wanted Indian dabha style Tandoori Chicken. The quick fix chicken tandoori Recipe was easy and tasted Superb. The khatta masala which has activated Charcoal was loved by all guest i have invited for Barbecue at my place. In the past saw many recipe on you tube and tried them but they come nowhere near this book recipe. Ensure that you get a electronic Scale for measuring nutmeg and activated charcoal which are 1 gram in portion. Lot of recipe to try from this book.

The book is a great source of learning and understanding about tandoor cooking. Must have to all chefs who focus on tandoor cooking.

It's a gold mine....

nothing can beat ranjith rai tandoor cookbook but after going through the book i found out that there is a lot about the history of tandoor which is very helpful to a chef like me but i wish many of the recipes were original but most of them have ranjith rais own twist to it but a must have book for tandoori lovers

Good quality print

excellent it a very nice nd good book and m very happy to buy this one with a good price

fantastic

Fantastisch. Goed opgebouwd met relevante achtergrond informatie, recepten en gebruik van marinades en specerijen. Illustraties zijn duidelijk en zien er heel fraai uit. Complimenten!

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

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.

Bon livre.

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!