Tandoori chicken

Tandoori cooking originated in ancient Harappa and Moenjodaro; it is also widely believed that tandoors, dating back almost 2500 years, were unearthed in Rajesthan, India.
New York Times writer, Steven Raichlen, discusses the origin of the tandoor and its spread to the world in his article titled, A Tandoor Oven Brings India'sHeat to the Backyard;
The first tandoors were used to bake flatbread, a tradition that survives in the sub-continental roti, Afghan naan and Turkmen chorek.
Soft white balls of yeasted dough are rolled into flat cakes, which are draped over a round cloth pillow called a gadhi and pressed onto the hot inner walls of the tandoor, where they puff, blister and brown in minutes.