From Our Kitchens

The Bombay Journal

Craft, tradition, and stories from two decades of North Indian cooking in Morocco.

Chef cooking naan bread inside a traditional clay tandoor oven at Bombay Restaurant Morocco

10 August 2026 · 5 min read

What Makes Tandoor Cooking Different From Any Other Oven

The clay tandoor reaches 480°C and gives tandoori chicken its smoky char. Here is why this 5000-year-old oven still cannot be replaced — from the chefs at Bombay Restaurant Marrakech & Casablanca.

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Signature clay-pot chicken biryani served in a sealed traditional handi at Bombay Restaurant Marrakech

28 July 2026 · 4 min read

Why Our Biryani Is Still Cooked in Sealed Clay Pots

Most restaurants serve biryani from a hotel pan. We slow-cook ours in individual sealed clay handis, exactly as it was done in Punjab generations ago. Here is why it matters — and how to eat it properly.

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