The British demarcated the North-West Frontier Province in the year 1900, which comprised parts of Afghanistan, and the Northwest part of pre independence India. The cuisine has been inspired by the essence of North West frontier tradition, of camaraderie around the warm glow of a campfire - succulent tandoori fare, low on oil and high on authenticity. The food is cooked in clay ovens or tandoor in the traditional style of the Indian North-West Frontier region. This style of cooking requires great expertise on the part of the chefs, since the meat is not accompanied by any sauce or gravy, but only pre-marinated and cooked before serving.