The tandoor has shaped centuries of cooking—but its charcoal-fired glow is fading. In this episode, we explore why traditional tandoor ovens are disappearing from cities like London and Mumbai, as air-pollution rules push restaurants toward cleaner gas and electric alternatives. Chefs fear what may be lost: the unmistakable smoky flavor of naans and kebabs, born from clay walls heated by charcoal and tended by artisans with rare, hard-won skill. We trace the tandoor’s journey from ancient civilizations and Mughal courts to global fame after the 1947 Partition, and examine how rising material costs and modern efficiency pressures are reshaping kitchens worldwide. Is this the end of the classic charcoal tandoor—or just the next chapter in its long, fiery story?

https://www.economist.com/culture/2025/04/28/mumbai-wants-to-extinguish-the-charcoal-tandoor