Tandoori cooking

Tandoori Chicken

Chicken tandoori jointz

Tandoori Chicken Cooking

Tandoori cooking is a traditional Indian cooking method that dates back over many centuries. It involves the use of a tandoor, a cylindrical clay or metal oven used for baking and cooking. The food cooked in a tandoor is known for its distinctive smoky flavor, crispy exterior, and tender interior. This cooking style has become synonymous with North Indian cuisines and has gained international popularity.

History

The origin of tandoori cooking is deeply rooted in the history of the Indian subcontinent. While the exact origins are debatable, it is widely accepted that the technique began in the ancient civilizations of Harappa and Mohenjo-daro, and was later popularized in the Mughal Empire. The tandoor is thought to have traveled through parts of Central Asia, brought to India by the Mughals, making it a staple in Indian culinary practices.

The Tandoor Oven

The tandoor oven is key to this cooking technique. Traditionally made from clay, modern tandoors may also be constructed from metal. These ovens are usually heated with wood or charcoal, which imparts a unique smoky flavor to the food. The oven's design allows it to maintain high temperatures of up to 480 degrees Celsius (900 degrees Fahrenheit), which cooks food quickly and seals in the flavors.

Types of Tandoors

There are several types of tandoors used across different regions:

• The Punjabi tandoor, found in Punjabi and Sikh communities, traditionally made from clay.
• The Balochi tandoor, typical of Balochistan, often larger and used for community gatherings.
• Metal tandoors, which are more durable and commonly used in commercial settings.

Ingredients and Preparation

A variety of ingredients can be cooked in a tandoor, from naan bread to marinated meats. Common dishes include tandoori chicken, chicken tikka, and naan. The meats are usually marinated in a mixture of spices and yogurt, which helps tenderize the meat and adds flavor.

Common Spices and Marinades

The typical marinade for tandoori cooking includes:

• Yogurt - Acts as a tenderizer and base for the marinade.
• Garam masala - A blend of ground spices, such as cumin, coriander, and cloves.
• Chili powder and turmeric - For color and heat.
• Ginger and garlic - Ground into a paste for robust flavor.

Cooking Techniques

Tandoori cooking involves skewering marinated meats or vegetables and inserting them into the tandoor. The intense heat allows for quick cooking, while the smoke from the charcoal adds a distinctive flavor. Breads like naan are slapped onto the sides of the tandoor, where they bake rapidly due to the high heat.

Cultural Significance

Tandoori cooking is not just a culinary technique but also an important part of the cultural heritage of North India. It symbolizes communal eating and is often a centerpiece in social gatherings and celebrations such as Diwali and weddings.

Global Influence

Over time, tandoori cooking has spread beyond India, with tandoori-style restaurants popping up worldwide from London to New York City. This cooking style has influenced many global cuisines, introducing the tandoor's distinctive flavor to a wide audience.

See Also

• Indian Cuisine
• Mughal Empire
• Spices
• Yogurt-based marinades

This article is a stub related to food. You can help WikiMD by expanding it!