Tandoor: Difference between revisions
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A '''tandoor''' is a cylindrical clay [[oven]] used in [[Punjab region]], northern [[India]] and [[Pakistan]] in which food is cooked over a hot [[charcoal]] fire. Temperatures in a tandoor can approach 480°C (900°F). It is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. |
A '''tandoor''' is a cylindrical clay [[oven]] used in [[Punjab region]], northern [[India]] and [[Pakistan]] in which food is cooked over a hot [[charcoal]] fire. Temperatures in a tandoor can approach 480°C (900°F). It is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. |
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The oldest example of a tandoor was found in the Harappa and Mohenjo Daro settlements of the ancient Indus Valley Civilization. In Sanskrit, the tandoor was referred to as kandu. The word ''tandoor'' comes from the [[Urdu]] words ''tandūr'' and ''tannūr''; these derive from the [[Persian language|Persian]] ''tanūr'', which comes from the [[Arabic language|Arabic]] word ''tannūr'', from which the [[Turkish language|Turkish]] word ''Tandır'' (which has the same meaning as explained in the article) |
The oldest example of a tandoor was found in the Harappa and Mohenjo Daro settlements of the ancient Indus Valley Civilization. In Sanskrit, the tandoor was referred to as kandu. The word ''tandoor'' comes from the [[Urdu]] words ''tandūr'' and ''tannūr''; these derive from the [[Persian language|Persian]] ''tanūr'', which comes from the [[Arabic language|Arabic]] word ''tannūr'', from which the [[Turkish language|Turkish]] word ''Tandır'' and the [[Azerbaijani language|Azeri]] word ''təndir'' (which has the same meaning as explained in the article) originate. It is used for cooking certain types of [[North India|Indian]] and [[Pakistani food]], such as [[tandoori chicken]] (pronounced thon-dhoo-ree chicken) and bread varieties like tandoori [[roti]] and [[naan]]. (The word ''tandoori'' is the adjective form.) It is also known as a tonir in [[Armenian language|Armenian]] which is a widely used method of cooking barbeque and [[lavash]] bread. |
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The tandoor is also known by another name of 'Bhatti' in India. The Bhatti tribe of the Thar Desert of Northwestern India and Eastern Pakistan developed the Bhatti in their desert abode, and thus it gained the name of Bhatti. It is thought to have travelled to Central Asia and the Middle East along with the Gypsies or Roma, who originated amongst the Thar Desert tribes. |
The tandoor is also known by another name of 'Bhatti' in India. The Bhatti tribe of the Thar Desert of Northwestern India and Eastern Pakistan developed the Bhatti in their desert abode, and thus it gained the name of Bhatti. It is thought to have travelled to Central Asia and the Middle East along with the Gypsies or Roma, who originated amongst the Thar Desert tribes. |
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Revision as of 06:00, 8 September 2006
A tandoor is a cylindrical clay oven used in Punjab region, northern India and Pakistan in which food is cooked over a hot charcoal fire. Temperatures in a tandoor can approach 480°C (900°F). It is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature.
The oldest example of a tandoor was found in the Harappa and Mohenjo Daro settlements of the ancient Indus Valley Civilization. In Sanskrit, the tandoor was referred to as kandu. The word tandoor comes from the Urdu words tandūr and tannūr; these derive from the Persian tanūr, which comes from the Arabic word tannūr, from which the Turkish word Tandır and the Azeri word təndir (which has the same meaning as explained in the article) originate. It is used for cooking certain types of Indian and Pakistani food, such as tandoori chicken (pronounced thon-dhoo-ree chicken) and bread varieties like tandoori roti and naan. (The word tandoori is the adjective form.) It is also known as a tonir in Armenian which is a widely used method of cooking barbeque and lavash bread.
The tandoor is also known by another name of 'Bhatti' in India. The Bhatti tribe of the Thar Desert of Northwestern India and Eastern Pakistan developed the Bhatti in their desert abode, and thus it gained the name of Bhatti. It is thought to have travelled to Central Asia and the Middle East along with the Gypsies or Roma, who originated amongst the Thar Desert tribes.
The tandoor is currently a very important fixture in many Indian restaurants around the world. Food cooked in a tandoor retains all the juices and taste inside and hence is considered very healthy. Many people have installed a tandoor in their homes for making bread and kababs. Some modern day tandoors use electricity or gas instead of charcoal.
Tandoori Cuisine
Chicken Tikka
- see main article, Chicken Tikka
Chicken tikka (Hindi: मुर्ग़ टिक्का; / mugɣ ʈikkɑː /) is a South Asian dish made by baking small pieces of chicken which have been marinated in spices and yogurt. It is traditionally made on skewers in a tandoor (Indian clay oven) and is usually boneless. It is typically eaten with a green coriander chutney, or used in a Chicken Tikka Masala.
Tandoori Chicken
- see main article, Tandoori Chicken
Tandoori Chicken is a chicken dish dating back to the time of the Mughal Empire in Central and Southern Asia, it is still popular throughout that area. It has gained popularity even among people whose religion forbids the consumption of meat (Hinduism/Sikhism) in India. The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. It is traditionally quite hot. Cayenne, red chili powder, or other spices give it its red color. Turmeric produces a yellow-orange color. In some modern versions red and yellow food coloring is used instead. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill.
In many Indian restaurants they serve the red Tandoori chicken with sliced onions. It is India's version of barbecued chicken and being one of the most popular delicacies stemming from the North of India it has survived years of perfection. The Tandoori chicken when served should be accompanied by freshly cut onions, wedges of fresh lime.