3. The origins of TANDOOR is IRAN. Where it was
called TANOOR & the bread maker was called
NANWA, probably the name ‘naan bread’
comes from this nanwa.
The Tandoor is widely used in north Indian
cuisine.
In Punjab commonly most of the home is
having the Tandoor. Certain village have a
common Tandoor called SANJHA CHULAH,
where women come with the dough & make
the breads for there family.
4. SANJHA CHULAH
Nowadays Australia, Saudi Arabia etc country
are making modern Tandoor. There are some
Restaurant & Hotels in India also export the
Tandoor to matchup with the ambience.
5. It can be located inside the kitchen or show
kitchen.
It is very pleasant to see from show kitchen
the cook working on the Tandoor churning
out hot breads & kebabs.
A Tandoor works on the principle of a baking
oven.
When the charcoal burns & turns red in
colour, it emits heat known as white heat or
infrared heat which is most suitable for
cooking kebabs.
6. The temperature inside the tandoor vary 200 ̊
C to 400 ̊C. Wooden charcoal is commonly
used as fuel but there are other option in
modern Tandoor LPG (liquefied petroleum
gas) & electricity.
The advantage of tandoor is that it wrap the
heat around, because of its unique cylindrical
shape with large base & narrow mouth.
A tandoor has a small opening in the bottom,
which is regulating the flow of oxygen to
control the temperature inside it.
7. SEASONING OF TANDOOR
A good Tandoor should be very smooth from
inside. So its needs seasoning or tempering at
the time of installation & also in regular basis.
Its help breads stick well & bake.
There are three types of tandoor like
1. Home clay Tandoor.
2. Commercial clay Tandoor.
3. Commercial iron Tandoor.
Only clay tandoor require seasoning.
8. If the tandoor has to be installed inside a
cemented wall then the area around it must be
filled in with sand & steel wool to insulate the
heat.
Kota stone is the most commonly used surface
on top, but stainless steel, copper sheets or
granite also can use.
One can regularly season the tandoor by using
salted water. A cloth is dipped in the salted
water& swirled around with touching hot inner
wall of tandoor.
9. The salt has an ability to extract moisture & it
helps to dry the walls of the oven more
effectively & quickly.
10. THE MARINATING
Kebabs are of Persian origin & the word comes
from ‘kam abb’ or less water.
These are tender morsels of meat or
vegetables marinated in various marinades &
flavor & broiled in Tandoor.
Kababs are also known as tikkas & they mostly
boneless.
Marination is require over the food for grilling,
barbecuing or cooking in the Tandoor.
11. Marination fulfilled a dual purpose – it
tenderizes as well spices the food.
The marinade should never dominate the taste
of the main ingredient.
A marinade is made with tenderizers, herbs,
spices & dry fruits.
Important Factors for Marinade:
1. The type of meat or fresh vegs being cooked.
2. The type of cut being used - Whole, Tikkas or
Mince.
3. The variety of tenderizers being used.
12. The colour & flavour of kebab depend upon
the choice of spices & flavourings used in
kebabs.
There are three basic types of marination are
as follows:
1. Curd – based marination:
I. Curd is hung for 4-6 hours.
II. The thick curd cheese is blended with
ginger-garlic paste, flavouring spices,
colouring spices & tendering agents.
III. Then marinade well & chilled in
refrigerator for at least 6 hours.
13. IV. Its ensure the marinade to stick to the
kebabs & not fall off when put in a hot
tandoor.
2. Cream based matination:
I. Dairy cream is used along with spices
& flavouring agents.
II. Some nut pastes, roasted chana dal
powder, besan etc used here as
binding, its also help to stick the
marination with kebabs.
14. 3. Water – based marination:
I. Here liquid medium is use to marinade
the kebab before grilled in Tandoor.
II. Commonly used medium are malt
vinegar, reduced meat stock, butter
milk, spice pastes, water.
III. This is the part of the nomadic life, they
use the commonly available ingredients
to marinate the kebabs.
