Tandoori dishes derive their name from the tandoor oven that they are cooked in. Tandoor oven are clay ovens fueled by charcoal in the bottom. Tandoori dishes are marinated overnight, in a gently spiced yoghurt sauce, so it is not too spicy.
Balti dishes are cooked with specially blended spices, fresh ginger and coriander. Served in an iron karahi (wok).
All biriyanies are served with a special vegetable curry.