A tandoor is a traditional cylindrical clay oven primarily used in South and Central Asian cuisine. It is typically made of clay or metal and is used for baking, grilling, and roasting various types of food. The word "tandoor" originated from the Persian word "tannur," meaning an enclosed oven.
The design of a tandoor consists of a deep cylindrical body with a conical top. The interior of the oven is typically lined with clay or metal, and the outer layer is well-insulated to retain heat efficiently. To heat the tandoor, charcoal or wood is burnt inside, resulting in intense radiant heat that can reach extremely high temperatures.
Tandoors are widely used to cook a variety of dishes, including naan bread, kebabs, tandoori chicken, and various types of marinated meats. The intense heat and unique flavor produced by the tandoor give the food a distinctive smoky and charred taste. The high heat also allows for quick cooking, ensuring that the dish retains its natural tenderness and juiciness.
In addition to cooking, tandoors are also used for baking bread. The dough is slapped onto the walls of the oven, and due to the high temperature, it cooks rapidly, resulting in a fluffy, soft, and slightly charred bread known as naan.
Overall, the tandoor is an essential cooking instrument in many South and Central Asian households and restaurants, providing a distinct flavor profile and versatility for a wide range of dishes.
