A unique technique in Indian cuisine is cooking over charcoal in a clay oven. What results is food that is smoky and earthy, immersed in marinade and spices like (plant based) yogurt, ginger, garam masala, and paprika. Tempeh exits the oven with a beautiful red hue and then laid over golden tumeric and cumin rice, drizzled with fresh green coconut cilantro chutney and sprinkled with pomegranate, tomato, and cucumber. 

No need for a tandoor oven. A BBQ, stovetop or oven will work just fine. Some come dig in, play around with the limitless options of tempeh, and learn how to make an incredible vegan tandoori bowl!