Tandoor Preparation: Prepare the tandoor for cooking by lighting a charcoal or wood fire inside the oven and allowing it to reach the desired temperature. Arrange the burning coals or wood logs evenly at the base of the tandoor to generate consistent heat. Marinating Ingredients: Marinate the food items to be cooked in the tandoor, such as chicken, lamb, fish, paneer (Indian cheese), or vegetables. Prepare the marinades using a combination of spices, yogurt, lemon juice, garlic, ginger, and other flavorings to enhance taste and tenderness. Skewering and Loading: Skewer the marinated food items onto long metal skewers or rods, ensuring they are evenly spaced and secure. Load the skewers into the tandoor, positioning them vertically against the inner wall of the oven for even cooking and optimal heat exposure. Monitoring Cooking: Monitor the cooking process closely, rotating the skewers periodically to ensure that the food cooks evenly on all sides. Use long-handled tongs or skewer hooks to maneuver the skewers and avoid burns from the intense heat of the tandoor. Basting and Moisturizing: Baste the cooking food with ghee (clarified butter), oil, or marinade to keep it moist and flavorful throughout the cooking process. Use a brush or spoon to apply the basting mixture evenly, ensuring it coats the food surface and enhances caramelization. Temperature Control: Adjust the airflow and temperature inside the tandoor by regulating the size of the oven's vents or adding/removing burning coals or wood logs. Maintain the desired cooking temperature to achieve the optimal texture and doneness of the food items. Safety Precautions: Follow safety protocols and guidelines to prevent burns, injuries, and accidents while operating the tandoor. Use protective gloves, aprons, and footwear to shield yourself from the heat and flames. Handle hot skewers and utensils with caution to avoid burns. Cleaning and Maintenance: Clean the tandoor regularly to remove ash, residue, and food particles that accumulate during cooking. Use a long-handled brush or scraper to clean the interior walls and cooking surface of the tandoor, ensuring it remains hygienic and free from debris. Food Presentation: Remove the cooked food items from the tandoor once they are fully cooked and have developed a golden brown color and charred edges. Arrange the skewers on a serving platter or plate, garnishing them with fresh herbs, lemon wedges, and condiments for an attractive presentation. Customer Service: Provide friendly and attentive customer service, addressing any inquiries, special requests, or dietary restrictions from customers. Ensure that customers enjoy a pleasant dining experience and are satisfied with the quality and flavor of the tandoor-cooked dishes.