 In the late 1940s, tandoori chicken was popularised at Moti Mahal in Peshawar by Kundan Lal Jaggi, Thakur Dass, and Kundan Lal Gujral, who are all Punjabi as well as the founders of the Moti Mahal restaurant.According to the New Larousse Gastronomique (2018) culinary reference book, "the Punjabi naan is a white-flour, yeasted flat bread enriched with a little ghee – its tear-shape comes from being slapped on the side of a tandoor oven and baked partly hanging vertically".Punjabi tandoori cooking is cooked in a tandoor (Gurmukhī