Dave Smith wrote:
>
> Kent wrote:
> >
> > >
> > You can make a very good naan on a pizza stone heated to its maximum temp.
> > We find Tandoori Chicken is very acceptable baked in a very hot oven on a
> > rack.
> > Make sure you have enough leftover to make Murgh Makhni, or Butter Chicken,
> > as it is
> > occasionally called in the U.S.
>
> I have had Tandoori chicken in an Indian restaurant, which I assume was
> done in a tandoor, and it was no better than I make at home on the oven or
> on the gas grill. If you can make naan on a pizza stone it would mean that
> a tandoori would be a very expensive redundant appliance.
>
> >
> > Kent

Food cooked properly in a real tandoor tastes quite different than
cooked on a gas grill. Besides it was cool to watch the cooks in my
local Bengali caff slapping the bread into the tandoor and putting the
lamb kebabs over the top. The heat from the tandoor (when the lid was
removed) could be felt across the counter, so don't think a normal home
grill would do the trick. The bread cooked in about three minutes, the
kebabs in about five minutes.

Sigh! Wish I could get that around here LOL.