The state of Pujab is famous for its tandoori cousine, which uses large clay ovens to batbeque meat dishes, make breads and cream lentil stews. Meat, poultry, and seafood are marinated in a mixture of yougurt and tandoori Masala, and then baked in the traditional clay oven, bbq grills, or a conventional oven. The bland has a fragrant spicy aroma,which is both hot and sour in taste combining strong avertones of cumin and coríander.