The gift of tandoors by the nomadic tribes to the world

The period when nomadic tribes were there in the Steppes of Central Asia, they introduced the Tandoor cooking and then it was extended to other parts by the Mughals and through them it came to India. Many tandoors were found from the 2600 B.C. by the Archaeologists. Initially it was used only to bake bread, because of the high blazing heat plus the moisture-retaining properties of the tandoor oven which makes it effectual for meat and fish preparation. And now this method of cooking has created a new genre in India.

The Indians feel good as they have become expert in adopting the methodologies of using tandoor clay oven for cooking. In spite of having a very old origin and sheer simplicity, the tandoor produces startlingly sophisticated results and imparts delicious smoky flavours to ingredients with brilliantly succulent outcome.

The tandoor cooking can be done as per four techniques. Direct heat rises from the charcoal, a process akin to grilling. The hot clay walls of the oven bake bread in a way alike griddling or skillet-roasting. Beaming heat in the tummy of the tandoor has results similar to convection baking. And smoke, which occurs as the marinade and meat juices drip onto the hot coals, adds fragrance and flavour. But it’s more than just that – marinating is the key to developing exceptional flavour. Ingredients cooked in a tandoor are marinated, usually twice, in special aromatic yogurt marinades to flavour and tenderise. Some of these marinades have more than 30 ingredients in them! The marinated meat or fish are then threaded onto specially designed skewers, lowered into the home tandoor oven and cooked at temperatures as high as 350°C. The meats cooked in a tandoor are generally moister and tenderer than those cooked by any other method. In addition, they have a special earthy aroma absorbed from the clay lining of the oven. The end results are dishes packed with complex flavours you just can’t duplicate at home.

Tandoori food is traditionally made in a clay oven called a tandoor in which meat is placed on long oversized metal skewers and placed on the top of the tandoor, with the tip of the skewer touching the bottom where the charcoal is smoldering. The heat inside the tandoor sears the surface of the meat, while the metal skewers conduct the heat through the inside of the food. Cooking the meat simultaneously on both the inside and the outside.

It's normal for tandoori food to be slightly seared black on some of its edges. Which is caused from the intense heat created inside the tandoor.

Naan bread is cooked by slapping the dough mixture onto the inside of the Tandoori Oven. It cooks as it hangs down from the inside of the tandoor, forming into a teardrop shape.

Tandoori food can easily be cooked on a barbecue grill and you'll achieve very similar results as obtained using a tandoor.

The Barbecue tandoori chicken recipe below makes a good start to cooking tandoori style on your Tandoor Oven.

Practically every Indian restaurant offers tandoori chicken. The secret behind this luscious and juicy tandoori chicken dish lies in the long marinating time of chicken in yogurt with spices. The coloring used to achieve the distinctive tandoori color is created using alkanet root. This is not readily available so food coloring powder can be used to achieve a similar result.

A tandoor is a round and hollow mud stove utilized as a part of cooking and preparing. The tandoor is utilized for cooking in the parts of Turkey, Iran, Pakistan, Afghanistan, the Transcaucasia, the Balkans, the Middle East, Central Asia, India and Bangladesh. The warmth for a tandoor was generally created by a charcoal flame or wood flame, smouldering inside the tandoor itself, in this way presenting the nourishment to both live-fire, brilliant warmth cooking and hot-air, convection cooking. Temperatures in a tandoor can approach 480°C (900°F), and it is regular for Tandoor Oven to stay lit for drawn out stretches of time to keep up the high cooking temperature. Some advanced tandoors use power or gas rather than charcoal.

Know more about these entire ovens at www.puritandoors.co.uk

It's normal for tandoori food to be slightly seared black on some of its edges. Which is caused from the intense heat created inside the tandoor. Know more about these entire ovens visit at www.puritandoors.co.uk