Synopsis The Indian sub-continent offers a range of culinary delights which are as varied as the land itself. The cuisine is as ancient as its civilisation and has evolved as it has absorbed influences from the Mughals, the Persians, the Zoroastrians, and the Portuguese. The Mughals influenced the food of north western India by introducing the concept of the Tandoor—a conical clay oven fired by charcoal and wood. The food baked in a tandoor gives the food a deliciously smoky flavour and the marinade of yoghurt, tomatoes and saffron makes it succulently tender.