Tandoor

Tandoor is a traditional oven used in cooking and baking in various parts of Asia including the Indian subcontinent, Central Asia, and the Middle East. The tandoor is a cylindrical clay or metal oven, which is heated by a wood or charcoal fire. The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to both direct heat from the fire and hot-air convection.

History

The word tandoor comes from the Persian language. It is widely believed to have originated in the Indus Valley Civilization, which was located in what is now Pakistan and Northwest India. The tandoor has been used for cooking purposes in this region for thousands of years.

Design

The design of a tandoor oven is a cylindrical shape, which provides an efficient method of cooking food. The heat is generated at the bottom of the oven and rises up, cooking the food from all sides. The inside of a tandoor is lined with clay, which retains heat and gives a unique flavor to the food.

Usage

Tandoors are used for cooking various types of dishes, including tandoori chicken, naan bread, and other Indian and Central Asian dishes. The food is exposed to direct heat, which sears the outside, locking in the flavors and juices. The smoke from the charcoal or wood also adds a distinct flavor to the food.

Variations

There are several variations of the tandoor oven, including the Punjabi tandoor, which is commonly used in the Punjab region of India and Pakistan, and the Afghan tandoor, which is used in Afghanistan and other parts of Central Asia.

See also

• Indian cuisine
• Pakistani cuisine
• Afghan cuisine
• Central Asian cuisine
• Middle Eastern cuisine