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Before we light up today’s fire, let’s acknowledge three books that keep the tandoor’s story alive outside the oven.
Ranjit Rai’s Tandoor: The Great Indian Barbecue — the technical bible of heat, meat, and method.
Anshuman Sharma’s Tandoor: A Journey Through Time — the cultural bridge linking ancient flames to modern kitchens.
And K. T. Achaya’s Indian Food: A Historical Companion — the wide‑angle lens that reminds us every flame carries history.

Welcome to Episode 7 of Season 1 of the Culinary Challenge Show.
I’m Rahul Shrivastava — a chef who’s spent half his career chasing flames and the other half learning not to flinch from them.
Each burn mark tells a story: part curiosity, part courage, and a little bit of obsession with perfect char.

Every Indian kitchen dreams of fire.
The hiss of naan against clay, the roar of coals, the perfume of charred meat — the tandoor isn’t just cooking; it’s theatre.
Miss the timing or the heat, and your naan goes limp instead of blistered. Nail it, and you capture centuries of smoky history in a single bite.

Today, this episode will show you how to recreate that clay‑oven drama in a modern kitchen — no mud cylinder required, just science, rhythm, and nerve.

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