Tandoor
The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal. Temperatures in a tandoor can approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal plan masonry oven.
UseA tandoor may be used to bake many different types of flatbread. Some of the most common are Tandoori Roti, Tandoori Naan, Tandoori Laccha Paratha, Missi Roti, and Tandoori Kulcha. Roasted Cashews, corn and cottage cheese paste marinated in spiced thick cream grilled in Tandoor.
Mushrooms marinated in pickled yoghurt and jodhpuri spices grilled in Tandoor.
Potatoes stuffed with cottage cheese, vegetables and
cashew nuts, roasted in Tandoor.
Tandoori chicken is a roasted chicken delicacy that originated in Punjab region of India and Pakistan. Chicken tikka is a dish from Mughlai cuisine made by grilling small pieces of chicken which have been marinated in spices and
yogurt. It is traditionally cooked on skewers in a tandoor and is usually boneless. Kalmi kabab, a popular snack in South Asian cuisine, is made by marinating
chicken drumsticks and placing them in a tandoor.
