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A Pakistani tandoor. A tandoor (/ t æ n ˈ d ʊər / or / t ɑː n ˈ d ʊər /) is a large vase-shaped oven, usually made of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. Tandoors are predominantly used in Western Asia, Central Asia, South Asia, and the Horn of ...
Punjabi tandoori cooking [note 1] comes from the clay oven known as the tandoor. [1] According to Macveigh [2008] the Punjab tandoor originated in the local region. [2] It is a clay oven and is traditionally used to cook Punjabi cuisine, from the Punjab region in Pakistan and northwestern India.
Authentic tandoori cuisine in urban areas can often be found in specialty restaurants and dhabas, which are street-side reasonably fared restaurants that usually line Indian highways. [3] However, in rural areas in India such as Punjab, the tandoor oven is considered a social institution, for a tandoor oven is shared among the community.
Masonry ovens are used by Arabs in Arab States of the Persian Gulf for the preparation of the traditional khubz bread. [4] In India and Pakistan, tandoors are traditional clay ovens, although these days modern electrically fired tandoors are available. The open-topped tandoor is a transitional design between the earth oven and the Roman-plan ...
The tandoor is traditionally made of clay and is a bell-shaped oven, set into the earth and fired with wood or charcoal reaching high temperatures. According to Roy Hayter [62] the original versions of the tandoor "in the Punjab, a province in the north-west of India, were sunk neck deep in the ground". He further states that modern versions ...
Naan (/ n ɑː n /) is an Indian leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterized by a light and fluffy texture and golden-brown spots from the baking process. [1] Naan is found in the cuisines of Central Asia, South Asia, Southeast Asia, and the Caribbean. [2] [3] [4]
Tandoori chicken is a dish made from chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven. The dish is now popular worldwide. The dish is now popular worldwide. The modern form of the dish was popularized by the Moti Mahal restaurant in New Delhi, India in the late 1940s.
From the varied ovens described by him, an earthen oven may or may not be buried in the ground; it can be cylindrical, egg-shaped, pointed or curved. If necessary, it was also possible to convert a large water jug into a tannour. [6] The Tandoor, more commonly called as such in India, Pakistan and in Azerbaijan, is related to the tannour.