The tandoori is a fantastic tool and is used throughout India. Here you see a smaller version which is used to cook cauliflower and chicken.

The heat for a tandoor is generated by a charcoal burning in the tandoor chamber and exposing the food to a live-fire; you have three types of heat, radiant heat cooking, hot-air and convection coupled with some degree of smoke from the fat that drips onto the charcoal. The temperatures in a tandoor can approach 480°C and do the job very well.