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A method of cooking meat, chicken, fish or bread in a clay oven, which originated in the Middle East, and is now often featured in Indian restaurants around the world, made popular by the Punjabi cuisine. Tandoori meats and fish are characterized by their reddish–orange colour, the result of using red–coloured commercial tandoori powder (usually called tandoori masala). This spicy, aromatic mixture is added to yoghurt, ginger, garlic, turmeric and chilli to make a paste, which is rubbed over the meat, left to marinate, then cooked in the intense heat of the tandoor oven. Tandoori masala consists of cumin, coriander, cinnamon, cloves, chilli, ginger, turmeric, mace, salt and colouring, though recipes do vary.