Tandoor

Tandoor

A luxury tandoor used in modern kitchens.

A tandoor is a type of oven, cylindrical in shape, traditionally made of clay or metal, used extensively in South Asian cuisine and other parts of Central Asia and the Middle East. The tandoor is known for its ability to reach high temperatures, which allows for the cooking of a variety of dishes, including naan, tandoori chicken, and other grilled meats.

History

The origins of the tandoor can be traced back to ancient civilizations in the Indus Valley and the Middle East. It has been a staple in the culinary traditions of these regions for thousands of years. The design and use of the tandoor have evolved over time, but its fundamental purpose remains the same: to cook food at high temperatures, imparting a unique flavor and texture.

Design and Function

A traditional tandoor used in Pakistan.

The tandoor is typically a cylindrical oven, with an opening at the top. It is traditionally made from clay, although modern versions may be constructed from metal. The interior of the tandoor is heated by burning wood or charcoal, which allows it to reach temperatures of up to 480°C (900°F).

Types of Tandoors

There are several types of tandoors, each with unique characteristics:

• Clay Tandoor: The traditional form, made from clay, often used in rural areas.
• Metal Tandoor: A more modern version, often used in urban settings and restaurants.
• Drum Tandoor: A portable version, often made from metal drums.

A coal-fired drum tandoor.

Cooking Techniques

The tandoor is used for a variety of cooking techniques, including baking, roasting, and grilling. The high heat and unique design allow for even cooking and a distinctive smoky flavor.

Baking

Bread being baked in a tandoor in Turkmenistan.

Breads such as naan and roti are commonly baked in a tandoor. The dough is slapped onto the inner walls of the oven, where it cooks quickly due to the high heat.

Roasting

Meats such as tandoori chicken and kebabs are marinated and then skewered before being placed in the tandoor. The intense heat cooks the meat quickly, sealing in juices and imparting a smoky flavor.

Grilling

Vegetables and other items can also be grilled in a tandoor, taking advantage of the high temperatures and smoky environment.

Cultural Significance

The tandoor is more than just a cooking device; it is a cultural icon in many regions. It is often associated with communal cooking and gatherings, where families and friends come together to enjoy meals prepared in the tandoor.

A modern stainless steel tandoor with temperature gauge.

Regional Variations

Different regions have their own variations of the tandoor, each with unique features and cooking styles.

South Asia

In India and Pakistan, the tandoor is a common sight in both homes and restaurants. It is used to prepare a wide range of dishes, from breads to meats.

Central Asia

In countries like Uzbekistan and Turkmenistan, the tandoor is used primarily for baking bread, which is a staple in the local diet.

An Azerbaijani tendir, a type of tandoor.

Middle East

In the Middle East, the tandoor, known as "tannour," is used for baking flatbreads and roasting meats.

Related Pages

• Naan
• Tandoori chicken
• Roti
• Kebab

A traditional tamdyr in use.

Gallery

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  A tandoor in use in Yemen.