Tandoori Cooking: Primarily used for traditional tandoori cooking, including baking naan bread, roasting meats, and making tandoori kebabs.

Authentic Indian Cuisine: A key tool in Indian and South Asian cuisines for creating authentic dishes like tandoori chicken, tandoori roti, and various tandoori specialties.

High-Temperature Baking: Tandoori ovens can reach extremely high temperatures, making them suitable for fast, high-heat baking of flatbreads and other items.

Flavorful Grilling: Ideal for grilling meats, fish, and vegetables, imparting a distinct smoky flavor.

Cultural and Restaurant Use: Commonly used in Indian restaurants, as well as for cultural and festive events to prepare traditional dishes.

Clay Construction: Tandoori ovens are traditionally made from clay, which helps distribute heat evenly and gives dishes a unique flavor.

High Temperature: They can reach high cooking temperatures, often exceeding 900?F (480?C), which is ideal for quick cooking and creating a charred, smoky flavor.

Tandoor Dome Shape: The dome-shaped design of the oven allows for even heat distribution and the cooking of various items on the walls and floor of the oven.

Authentic Tandoori Cooking: Tandoori ovens are designed to replicate the traditional cooking methods used in South Asian and Middle Eastern cuisines.

Charcoal or Wood Fired: Many tandoori ovens use charcoal or wood as the heat source, enhancing the smoky and flavorful results of the dishes prepared in them.