Tandoori Magazine

Tandoori Magazine cover Spring 2007

Tandoori Magazine is a publication dedicated to the exploration and celebration of South Asian cuisine, with a particular focus on the traditional and modern interpretations of tandoori cooking. Originating from the Indian subcontinent, tandoori cuisine is named after the tandoor, a type of clay oven used in cooking and baking. The magazine covers a wide range of topics, including recipes, chef interviews, restaurant reviews, and features on the cultural significance of food in South Asian societies.

History

The inception of Tandoori Magazine can be traced back to the growing interest in ethnic cuisines globally, and the magazine was established to meet the demand for specialized knowledge in South Asian culinary traditions. It aims to bridge the gap between the authentic tandoori cooking techniques and the adaptations of these methods in Western kitchens.

Content

Tandoori Magazine offers a diverse array of content to its readers:

• Recipes: The magazine provides a variety of recipes ranging from traditional dishes, such as Chicken Tikka and Naan, to contemporary fusion dishes that incorporate tandoori cooking methods with ingredients from other cuisines.

• Chef Interviews: Interviews with renowned chefs from around the world offer insights into their culinary journeys, inspirations, and innovative approaches to South Asian cuisine.

• Restaurant Reviews: The magazine features reviews of South Asian restaurants, focusing on their use of traditional cooking methods, ambiance, and the authenticity of the flavors.

• Cultural Features: Articles explore the cultural significance of food in South Asian societies, including festivals, traditional dining etiquette, and the role of food in social and religious ceremonies.

Impact

Tandoori Magazine has played a significant role in popularizing South Asian cuisine, particularly tandoori cooking, beyond its native region. It has helped to elevate the profile of South Asian chefs and restaurants in the global culinary scene and has been instrumental in educating readers about the depth and diversity of South Asian food traditions.

Subscription and Distribution

The magazine is available in both print and digital formats, catering to a global audience. Subscriptions can be obtained through the magazine's website, and digital editions are accessible on various platforms, ensuring a wide distribution among food enthusiasts, culinary professionals, and cultural scholars.

See Also

• Indian Cuisine
• Pakistani Cuisine
• Bangladeshi Cuisine
• Nepalese Cuisine
• Sri Lankan Cuisine
• Tandoor
• Clay Oven Cooking