Indian cooking FAQ: What is a tandoor?
Tandoors are some of the Indian subcontinent's most important pieces of cooking kit
Cylindrical clay or metal ovens used for baking and cooking, tandoors are a prominent type of kitchen equipment in Southern, Central and Western Asia.
Scientists have found evidence of tandoors as far back as Ancient Egypt and Ancient Mesopotamia. Tandoors were originally brought to India by Mughal rulers.
In tandoors, heat is generated by a charcoal or wood fire. The temperature can reach 480 degrees Celsius (900 degrees Fahrenheit).
Since tandoors' walls absorb heat, the inside temperature needs to be maintained regularly to ensure the equipment's longevity.
There are four main types of tandoor: Afghan tandoors, Punjabi tandoors, Armenian tonirs and Azerbaijani tandir.
One of the famous variations of the tandoor is the electric tandoor. In an electric Tandoor, you can make a variety of dishes like chapattis, naan breads, pizza, paneer tikka (cottage cheese marinated in gravy and grilled), chicken tikka, kebabs, barbecue, and grilled vegetables.
The food made in an electric Tandoor is healthier because a smaller amount of oil is used for cooking. It is also less smoky and the food is cooked faster.