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A coal-fired tandoor with a mild steel drum.. The English word comes from the Hindustani tandūr, which came from Persian tanūr and ultimately from the Akkadian word tinūru (𒋾𒂟), which consists of the parts tin ' mud ' and nuro / nura ' fire ' and is mentioned as early as in the Akkadian Epic of Gilgamesh, cf. or Avestan tanûra and Middle Persian tanûr.
A tandoor is used for cooking certain types of Iranian, Indian and Pakistani food, such as tandoori chicken and naan. In a tandoor, the wood fire is kept in the bottom of the oven and the food to be cooked is put on long skewers and inserted into the oven from an opening on the top so the meat items are above the coals of the fire.
A Tandoor is a large vase-shaped oven usually made of clay. Tandoors have been used to bake unleavened flatbreads such as roti and naan, as well as slow-roasting meats like lambchops and chicken.
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.
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 .
Material: Stainless steel. Oven-safe: Up to 500°F. Stovetop safe: Not induction. Includes rack: Yes. Dishwasher safe: Yes. Shop Now. 16-Inch All-Clad Stainless-Steel Flared Roasting Pan .