clay oven cooking 9

https://wiki-view.win/index.php/The_Art_of_Traditional_Indian_Curries:_A_Journey_Through_Flavour_and_Technique

There's something primal about cooking in a clay oven—the way the heat wraps around the food, slow and even, turning simple dough into blistered, chewy naan or making a whole chicken fall-apart tender. The earthen walls absorb moisture and release it back, so meats stay juicy and breads get that perfect crust. It's not fast food; it's patient, fire-tended cooking that tastes of smoke and earth.