Published on 7/11/2026
Few cooking methods have stood the test of time quite like the traditional tandoor. From smoky kebabs and juicy chicken to freshly baked naan, this centuries-old clay oven continues to define authentic Indian cuisine around the world. Its unique cooking style, rich history and unmistakable flavours have made tandoori dishes a favourite for generations, and they remain one of the highlights of any Indian restaurant in Slough and beyond.
The origins of the tandoor can be traced back thousands of years to the Indian subcontinent, where clay ovens were commonly used for baking bread and roasting meat. The cooking method became especially popular in the Punjab region, where families prepared meals in communal tandoors shared within villages.
During the Mughal era, tandoori cooking evolved further as royal chefs refined marinades and introduced richly spiced grilled dishes that combined traditional techniques with aromatic herbs and spices. Today, the tandoor remains one of the most recognised symbols of authentic Indian cuisine.
A tandoor is a cylindrical clay oven capable of reaching temperatures of over 450°C. Unlike a conventional oven, the intense heat cooks food quickly while locking in moisture and creating the lightly charred exterior that gives tandoori dishes their distinctive smoky flavour.
Long metal skewers are used to cook meat, seafood and vegetables, while naan bread is placed directly onto the oven's inner walls where it bakes in just a few minutes.
Great tandoori food starts long before it reaches the oven. Ingredients are marinated in yoghurt, fresh ginger, garlic and a carefully balanced blend of spices.
The yoghurt naturally tenderises the meat while helping the spices develop deeper flavour. Common ingredients include cumin, coriander, turmeric, paprika, garam masala and Kashmiri chilli, each adding aroma and complexity without overwhelming the dish.
Many traditional recipes still rely on handmade marinades prepared fresh each day to achieve authentic flavour.
Although Tandoori Chicken is perhaps the best-known dish, the clay oven is used to prepare a wide variety of foods.
Chicken Tikka, Sheekh Kebabs, Lamb Chops, Paneer Tikka and grilled vegetables all benefit from the high heat of the tandoor. Fresh naan breads also develop their soft texture and slightly crisp edges inside the clay oven.
Every dish gains the signature smoky aroma that has made tandoori cooking famous around the world.
Compared with some frying methods, tandoori cooking typically requires less added oil because food is cooked at very high temperatures inside the clay oven. This allows ingredients to develop a lightly charred exterior while remaining tender and juicy inside.
When served with freshly baked naan, rice or salad, tandoori dishes provide a satisfying meal that highlights the natural flavours of the ingredients.
One reason people return to tandoori dishes time and again is the unmistakable smoky aroma created by the clay oven. The intense heat gently caramelises the outside while preserving moisture inside, producing flavours that are difficult to recreate using standard grills or conventional ovens.
It is this combination of texture, aroma and balanced spices that has kept tandoori cooking popular for centuries.
When searching for an Indian restaurant in Slough, it's worth looking for places that prepare tandoori dishes fresh to order using traditional cooking techniques. Quality ingredients, fresh spices and carefully prepared marinades all contribute to the authentic taste that diners expect from genuine Indian cuisine.
Restaurants such as Raj by Sherri's continue to preserve traditional tandoori cooking by preparing dishes with authentic marinades, fresh ingredients and recipes inspired by classic Indian flavours.
Traditionally, the colour comes from Kashmiri chilli powder and spices. Some restaurants may also use food colouring, but authentic recipes often rely on natural ingredients for their vibrant appearance.
Compared with many fried cooking methods, tandoori cooking generally uses less added oil because food is cooked at high temperatures in the clay oven.
A traditional tandoor can reach temperatures of approximately 450°C, allowing food to cook quickly while retaining its natural juices.
While both methods use high heat, tandoori food is cooked inside a clay oven after being marinated in yoghurt and spices, creating its distinctive smoky flavour and tender texture.
