A tandoor is a charcoal-fired clay oven that holds well over 400°C. At that heat, yoghurt-marinated meat seals in seconds and keeps its juices inside.
The marinade matters as much as the fire. Yoghurt tenderises, ginger and garlic add depth, and pre-toasted spices cling to the surface and caramelise over the coals.
Naan is slapped straight onto the oven wall. It bakes in a minute, puffs up and stays soft in the middle — which is why we serve it the moment it comes out.