Tandoori
Tandoori
Tandoori (pronunciation: tɑːnˈdʊəri) is a term often associated with a style of cooking that is common in South Asian countries, particularly India and Pakistan. The term originates from the word 'Tandoor', which refers to a type of cylindrical clay or metal oven used in cooking and baking.
Etymology
The term 'Tandoori' is derived from the Persian word 'Tannur', which itself is from the Semitic word 'Tannur'. 'Tannur' is mentioned in the Bible (Isaiah 44:15, 44:19 and Hosea 7:4) and comes from the Akkadian 'tinuru' based on the Semitic root 'nar' meaning fire. A tandoor is traditionally used for baking breads and cooking various types of meats, vegetables and other foods.
Usage
In the context of food and cooking, 'Tandoori' is used to describe a dish that has been cooked in a tandoor oven. The most commonly known tandoori dish is Tandoori Chicken, which is marinated in a mixture of yogurt and spices, and then cooked in the tandoor at high temperatures. Other popular tandoori dishes include Tandoori Roti and Tandoori Naan, which are types of breads, and Tandoori Paneer, a dish made with Indian cottage cheese.
Related Terms
- Tandoor: A cylindrical clay or metal oven used in cooking and baking in the South Asian cuisine.
- Tandoori Masala: A mixture of spices specifically used for marinating tandoori dishes.
- Tandoori Chicken: A popular dish made by roasting chicken marinated in yogurt and spices in a tandoor.
- Tandoori Roti: A type of Indian bread baked in a tandoor.
- Tandoori Naan: Another variety of Indian bread cooked in a tandoor.
- Tandoori Paneer: A vegetarian dish made by roasting marinated paneer (Indian cottage cheese) in a tandoor.
External links
- Medical encyclopedia article on Tandoori
- Wikipedia's article - Tandoori
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