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THE SHOWPIECE OF INDIAN CULINARY ART IS THE TANDOORI STYLE OF COOKING AND GRILLING MEATS ON HOT CHARCOAL IN A CLAY OVEN THAT INFUSES A DELICATE SMOKY FLAVOUR EVER SO POPULAR WITH THE MAHARAJAS AND THE ROYALS.
THE VAST COASTLINE OF INDIA AND THE AVAILABILITY OF FRESH SEAFOOD ESPECIALLY FISH AND PRAWN MEANS THEY ARE OFTEN CURRIED, FRIED OR COOKED TANDOORI STYLE