A tandoor (Arabic: تنور‎, Armenian: Թոնիր, Azerbaijani: təndir, Bengali: তন্দূর, Georgian: თონე, Hindi: तन्दूर, Punjabi: ਤੰਦੂਰ, Persian: تنور‎, Turkish: tandır, Urdu: تندور) is a cylindrical clay oven used in cooking and baking. The tandoor is used for cooking in Southern, Central and Western Asia, as well as in the Caucasus.

The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal. Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven.

The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in a tandoor. It is thought to have travelled to Central Asia and the Middle East along with the Roma people, who originated amongst the Thar Desert tribes. In India, the tandoor is also known as a bhatti. The Bhatti tribe of the Thar Desert of northwestern India and eastern Pakistan developed the bhatti in their desert abode, and thus it gained the name.^{[citation needed]} The tandoor is currently a very important fixture in many Indian/Pakistani restaurants around the world. Some modern day tandoors use electricity or gas instead of charcoal.

James Trevor "Jamie" Oliver, MBE (born 27 May 1975) is an English chef, restaurateur and media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools. He strives to improve unhealthy diets and poor cooking habits in the United Kingdom and the United States. Jamie Oliver's speciality is Italian cuisine, although he has a broad international repertoire.

Jamie Oliver was brought up in Clavering, Essex, England. His parents ran a pub, "The Cricketers", where he used to practise in the kitchen. He was educated at Newport Free Grammar School. He left school at age sixteen without qualifications and went on to attend Westminster Kingsway College, formerly Westminster College. He then earned a City & Guilds NVQ in home economics.

His first job was as a pastry chef at Antonio Carluccio's Neal's Yard restaurant, where he first gained experience with preparing Italian cuisine, and developed a relationship with his 'mentor' Gennaro Contaldo. Oliver then moved to The River Café, Fulham, as a sous chef.