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| Masih Amanat, Ramandeep Singh and Bains Kashmir are the three chefs at Salaam Bombay Indian Restaurant. The lower left photo shows the Indian oven used to cook the renowned "Tandoori" recipes. Tandoori dishes are pleasing to the eye and the palate, and their glowing copper colours are achieved using special spices. It is the native cuisine of Punjab, in Northern India, the province that was divided and became half Indian and half Pakistani. It is basically an Indian-style barbecue where the same principles of nutrition and taste are achieved by cooking the food on top or under a grill, because Tandoori cuisine is not just a way of fat-free cooking but it also has a precise preparation method.
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