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{{Infobox prepared food
| image = Tandoori Chicken with oven.jpg
| caption = Example of Punjabi tandoori cooking, being cooked is [[Tandoori chicken]].
| alternate_name =
| country = [[Punjab region]]
| region = [[Indian subcontinent]]
| creator = [[Punjabi people]]
| course =
| served =
| main_ingredient =
| variations =
| calories =
| other =
}}
'''Punjabi tandoori cooking'''{{refn|group=note| According to Burum (1992)}} was born out of the clay oven known as the [[tandoor]].<ref>Burum, Lindia (1992) A Guide to Ethnic Food in Los Angeles.HarperPerennial, [https://books.google.co.uk/books?id=_Bz-i3eWmxkC&q=punjabi+tandoori+cooking&dq=punjabi+tandoori+cooking&hl=en&sa=X&ved=0ahUKEwjhi9jg0ePgAhVCqHEKHacxDXoQ6AEIVDAI]</ref> According to Macveigh (2008) the Punjab tandoor originated in the local region. <ref>Macveigh, Jeremy (2008) International Cuisine. Delmar Cengage Learning [https://books.google.co.uk/books?id=g9KcADhDPqkC&pg=PA385&dq=punjab+tandoor&hl=en&sa=X&ved=0ahUKEwichunAqOPgAhWVQhUIHUOcDXUQ6AEILTAB#v=onepage&q=punjab%20tandoor&f=false]</ref> It is a clay oven and is traditionally used to cook [[Punjabi cuisine]], from the [[Punjab region]], in the northern part of the [[Indian subcontinent]]. It is traditional to have [[tandoor]]s in courtyards of homes in the Punjab to make [[roti]], [[naan]] and [[tandoori chicken]]. In rural Punjab, it is also traditional to have communal tandoors.<ref name="autogenerated1">Alop ho riha Punjabi virsa byHarkesh Singh Kehal (2009) Pub Lokgeet Parkashan {{ISBN|81-7142-869-X}}</ref><ref>Pind Diyan Gallian PTC Channel - Bilga (Jalandhar) which are also known as tadoors in Punjabi.</ref>

==Punjabi tandoori cooking==
Punjabi tandoori<ref>Abram, David (1994)India: Rough Guides the rough guide[https://books.google.co.uk/books?id=-wcZAQAAIAAJ&q=Punjabi+tandoori&dq=Punjabi+tandoori&hl=en&sa=X&ved=0ahUKEwjBocfPsuPgAhWPRBUIHVaLAJM4ChDoAQg9MAU]</ref> cooking includes:

===Tandoori roti===
According to Davidson (2014), "the villages of Punjab had open-air tandoors where housewives would bring their dough to be rolled into rotis by the tandooriya".<ref>Davidson, Alan (2014) The Oxford Companion to Food. Oxford University Press[https://books.google.co.uk/books?id=RL6LAwAAQBAJ&pg=PA410&dq=panjabi+tandoor+cooking&hl=en&sa=X&ved=0ahUKEwiOn4GJxOjgAhUBSRUIHaAHD_kQ6AEIQDAE#v=onepage&q=panjabi%20tandoor%20cooking&f=false]</ref> Steiner (2005) states that some villages in Punjab have communal tandoors.<ref>Steiner, Rochelle (2005) Rirkrit Tiravanija: A Retrospective (tomorrow is Another Fine Day). Serpentine Gallery[https://books.google.co.uk/books?id=fmJIAQAAIAAJ&q=panjabi+tandoori+cooking&dq=panjabi+tandoori+cooking&hl=en&sa=X&ved=0ahUKEwiDx7yuxujgAhWCURUIHRZVCMs4ChDoAQg3MAQ]</ref><ref>India Perspectives, Volume 18 (2005)
PTI for the Ministry of External Affairs[https://books.google.co.uk/books?id=UuhtAAAAMAAJ&q=punjabi+tandoori+naan&dq=punjabi+tandoori+naan&hl=en&sa=X&ved=0ahUKEwj7moCqouvgAhVSuHEKHScRBng4FBDoAQgnMAA]</ref>

===Lachha paratha===
Lachha paratha is baked in the tandoor and is round in shape with multiple layers.

===Amritsari kulcha===
According to O'Brien (2013), "the Amritsari kulcha is a crisp, flaky roti made with refined flour; it is stuffed with potato, onionblack pepper, chilli, cumin, and dried pomegranate seeds (anardana) and cooked in the tandoor".<ref>O' Brien, Charmaine (2013) The Penguin Food Guide to India. Penguin UK [https://books.google.co.uk/books?id=BGhBAgAAQBAJ&pg=PT42&dq=amritsari+kulcha&hl=en&sa=X&ved=0ahUKEwic14iNgengAhXyoXEKHXPgBRQQ6AEIPzAE#v=onepage&q=The%20Amritsari%20kulcha%20is%20a%20crisp%2C%20flaky%20roti%20made%20with%20refined%20flour%3B%20it%20is%20stuffed%20with%20potato%2C%20onion&f=false]</ref>

===Tandoori chicken===
Dishes similar to tandoori chicken may have existed during the [[Indus Valley Civilization|Harappan]] civilization. According to archaeologist and vice-chancellor of [[Deccan College Post-Graduate and Research Institute|Deccan College]] Professor Vasant Shinde, the earliest evidence for a dish similar to tandoori chicken can be found in [[Indus Valley Civilization|Harappan]] civilization and dates back to 3000 BCE. His team has found ancient ovens at Harappan sites which are similar to the tandoors so popular in the Punjab. Physical remains of chicken bones with char marks have also been unearthed.<ref>{{Cite web |url=http://www.slate.com/articles/life/food/2013/01/indus_civilization_food_how_scientists_are_figuring_out_what_curry_was_like.html |title=The Mystery of Curry |last=Lawler |first=Andrew |date=2013-01-30}}</ref><ref>{{Cite web |url=http://www.intach.org/pdf/virasat-april-june2017-eng.pdf |title=Virasat |last=Ritu |first=Grishm }}</ref><ref name="eco">{{Cite web |url=https://economictimes.indiatimes.com/magazines/panache/how-archaeologists-across-the-country-are-unearthing-the-food-of-ancestors-to-shed-light-on-the-evolution-of-eating/articleshow/58085366.cms |title=How archaeologists across the country are unearthing the food of ancestors to shed light on the evolution of eating |last=Bhuyan |first=Avantika |date=2017-04-09}}</ref> However tandoori chicken as a dish originated in the [[Punjab]] before the independence of [[Partition of India|India]] and Pakistan.<ref>[http://books.google.co.uk/books?id=eK1uGVxmEiUC&pg=PA104&lpg=PA104&dq=tandoori+chicken+origins+afghanistan&source=bl&ots=EYYp3P_cUH&sig=K89UcECLqP2_NM1ynWOIQzaZ5KE&hl=en&sa=X&ei=1nZ7VKS5H-Pl7gaXqoDABg&ved=0CEAQ6AEwBQ#v=onepage&q=tandoori%20chicken%20origins%20afghanistan&f=false Rude Food: The Collected Food Writings of Vir Sanghv By Vir Sanghvi]</ref><ref>{{cite news|url=http://www.hindu.com/mp/2008/11/24/stories/2008112450160200.htm |archive-url=https://web.archive.org/web/20110629015351/http://www.hindu.com/mp/2008/11/24/stories/2008112450160200.htm |url-status=dead |archive-date=29 June 2011 |title=Metro Plus Delhi / Food : A plateful of grain |date=24 November 2008 |accessdate=7 May 2009 |work=[[The Hindu]] |location=Chennai, India}}</ref> In the late 1940s, tandoori chicken was popularised at Moti Mahal in [[Peshawar]] by Kundan Lal Jaggi, Thakur Dass, and Kundan Lal Gujral, who are all [[Punjabi Hindus|Punjabi]]<ref>{{cite web|url=https://www.hindustantimes.com/delhi-news/vadiya-khao-refugees-taught-delhi-how-to-eat-out-in-style/story-Y5sG96AYWu7gQ9e5V6TXxN.html|title='Vadiya Khao': Refugees taught Delhi how to eat out in style|date=14 August 2017|publisher=}}</ref><ref>{{cite web | url=http://www.hospitalitybizindia.com/detailNews.aspx?aid=27842&sid=44 | title=ICC 2017 by IFCA – Showcasing the culinary spirit of IndiaKundan | work=Hospitality Biz India | date=October 11, 2017}}</ref><ref name="sunday-guardian.com">{{cite web|url=http://www.sunday-guardian.com/investigation/partition-brought-moti-mahal-a-landmark-in-indias-culinary-history-to-central-delhi|title=Partition brought Moti Mahal, a landmark in India's culinary history, to central Delhi|website=www.sunday-guardian.com}}</ref><ref>{{cite web|author=Laura Siciliano-Rosen|url=https://books.google.com/books?id=NYfeAgAAQBAJ&q=kundan+lal+gujral+hindu+partition&pg=PT53|title=Delhi Food and Travel Guide: The inside scoop on the best North Indian foods|date = 13 January 2014}}</ref> as well as the founders of the Moti Mahal restaurant.<ref name="sunday-guardian.com"/>

===Naan===
According to the New Larousse Gastronomique (2018) culinary reference book, "the Punjabi naan is a white-flour, yeasted flat bread enriched with a little ghee – its tear-shape comes from being slapped on the side of a tandoor oven and baked partly hanging vertically".<ref>New Larousse Gastronomique (2018). Hachette [https://books.google.co.uk/books?id=YI5XDwAAQBAJ&pg=PT409&dq=punjabi++naan&hl=en&sa=X&ved=0ahUKEwikwYHVouvgAhX0QRUIHZ6xCxQQ6AEIRDAF#v=onepage&q=punjabi%20%20naan&f=false]</ref>

===Other===
* Amritsari tandoori chicken.<ref name="autogenerated2">Know your state Punjab by gurkirat Singh and Anil Mittal Airhunt Publications {{ISBN|978-9350947555}}</ref>
* Tandoori chicken kebab.<ref>1000 Classic Recipes. (1997) Hermes House[https://books.google.co.uk/books?id=2e9QulWMeJ4C&dq=punjabi+tandoori+recipes&focus=searchwithinvolume&q=punjab]</ref>

==Tandoor==
[[File:Clay Pots.jpg|thumb|Tandoors]]
Punjabi tandoori cooking is cooked in a tandoor ([[Gurmukhī alphabet|Gurmukhī]]:ਤੰਦੂਰ; [[Shahmukhi alphabet|Shahmukhi]]:تندور). The tandoor in Punjab is also known as tanoor.<ref>Fifty Years of Agricultural Education and Research at the Punjab Agricultural College and Research Institute, Lyallpur, West Pakistan: Chapters 1-9 (1960) [https://books.google.co.uk/books?id=6wguAAAAIAAJ&q=punjabi+tanoor&dq=punjabi+tanoor&hl=en&sa=X&ved=0ahUKEwji76HPz-PgAhWSs3EKHWjrBrkQ6AEIMzAC]</ref>

===Design===
According to Ahmed (2014), Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab.<ref>Ahmed, Mukhtar (2014) Ancient Pakistan - An Archaeological History: Volume IV: Harappan Civilization - Theoretical and the Abstract. Amazon. [https://books.google.co.uk/books?id=FbLVBAAAQBAJ&pg=PA211&dq=tandoor+ahmed+punjab&hl=en&sa=X&ved=0ahUKEwjWz5mcwOXgAhViSBUIHfGsCpgQ6AEIMTAC#v=onepage&q=tandoor%20ahmed%20punjab&f=false]</ref> The tandoor is traditionally made of clay and is a bell-shaped oven, set into the earth and fired with wood or charcoal reaching high temperatures. According to Hayter (1992) the original versions of the tandoor "in the Punjab, a province in the north-west of India, were sunk neck deep in the ground". He further states that modern versions can also rest above the ground.<ref>Hayter, Roy (1992) Food Preparation and Cooking: Levels 1 & 2. Macmillan International Higher Education,[https://books.google.co.uk/books?id=mDhdDwAAQBAJ&pg=PA68&dq=Punjabi+tandoors+can+also+rest+above+the+ground&hl=en&sa=X&ved=0ahUKEwiqvtSWrePgAhWUXhUIHUBWBfwQ6AEIMjAC#v=onepage&q=Punjabi%20tandoors%20can%20also%20rest%20above%20the%20ground&f=false]</ref> Planalp (1971) notes that "the Panjab-style underground oven known as tandur is becoming increasingly popular in New Delhi" pointing to the Punjabi style of the tandoor.<ref> Planalp, Jack M. (1971) Heat Stress and Culture in North India. U.S. Army Medical Research and Development Command,[https://books.google.co.uk/books?id=8yHINm51ec4C&q=panjab+tandoor&dq=panjab+tandoor&hl=en&sa=X&ved=0ahUKEwj9prz7zOPgAhXgTxUIHWFyDaw4ChDoAQgvMAI]</ref>

===Use===
According to Kenihan and Kenihan (1990)"the tandoor method of cooking ... was indigenous to the north west frontier province, now Pakistan, and the Punjab".<ref>Kerry Kenihan, Geoff Kenihan (1990) Info India: Delhi. Tourist Publications [https://books.google.co.uk/books?id=RnHiAAAAMAAJ&q=tandoors+indigenous+punjab&dq=tandoors+indigenous+punjab&hl=en&sa=X&ved=0ahUKEwiqoKjUq-PgAhV0qHEKHUjwAAMQ6AEIKzAA]</ref> According to Kehal (2009), the use of the Punjabi tandoor is associated with Punjabi cooking in undivided [[Punjab]].<ref name="autogenerated1"/><ref>[https://books.google.com/books?id=IcAGtDUWtYEC&pg=PA47&lpg=PA47&dq=tandoor+rajasthan&source=bl&ots=23kNU2kQll&sig=XxQCrttiappuvHiV4WVA0Af6_Bo&hl=en&sa=X&ei=2iLlUczmCcKV0AX2_oH4Cw&ved=0CGoQ6AEwCQ#v=onepage&q=tandoor%20rajasthan&f=false] The Rough Guide to Rajasthan, Delhi and Agra By Daniel Jacobs, Gavin Thomas</ref>
Punjabis have traditionally used the tandoor on a regional level to cook meat dishes and breads. The use of the tandoor is so entrenched in Punjabi culture that it forms a part of Punjabi folk songs.<ref name="autogenerated1"/> According to Kalra and Gupta (1986), the tandoor in the Punjab "is a social institution. In the villages of the Punjab, the communal tandoor, dug in the ground, is a meeting place."<ref> Kalra, J. Inder Singh and Gupta,Pradeep Das (1986) Prashad: Cooking with Indian Masters [https://books.google.co.uk/books?id=-UFwsluKqM8C&pg=PA92&dq=Punjab+tandoors+in+the+ground&hl=en&sa=X&ved=0ahUKEwju3p6fr-PgAhWRVBUIHamiBtkQ6AEIKDAA#v=onepage&q=Punjab%20tandoors%20in%20the%20ground&f=false]</ref>

The use of the tandoor became popular in other regions of [[India]], after the 1947 partition with the arrival of Punjabi refugees.<ref>Anuradha Chaturvedi, Dharmendar Kanwar, Ranjana Sengupta (2010) DK Eyewitness Travel Guide: Delhi, Agra & Jaipur.Dorling Kindersley Ltd[https://books.google.co.uk/books?id=C493JWLaGJQC&pg=PA252&dq=punjabi+tandoor&hl=en&sa=X&ved=0ahUKEwiEw4zS1OjgAhUQTxUIHb61Dbc4RhDoAQgtMAE#v=onepage&q=punjabi%20tandoor&f=false]</ref> Punjabis leaving [[West Punjab]] resettled in areas such as [[Delhi]]. The cuisine of Delhi was "affected by the Punjabi influx after Partition. The clay oven (tandoor) and numerous Punjabi specialities were introduced".<ref>SERAS, Volume 30 Volume 30. The Conference 2008.[https://books.google.co.uk/books?id=5JkMAQAAMAAJ&dq=tandoors+united++punjab&focus=searchwithinvolume&q=tandoor]</ref><ref>[https://www.nytimes.com/2011/05/11/dining/a-tandoor-oven-brings-indias-heat-to-the-backyard.html?pagewanted=all New York Times STEVEN RAICHLEN 10 05 2011]</ref> According to Ghosh (2016) (reciting Pant (2013)), "the rest of the country was introduced to the magic of the tandoor".<ref>Ghosh, Partha S. (2016)
Migrants, Refugees and the Stateless in South Asia. SAGE Publishing India [https://books.google.co.uk/books?id=VxpBDwAAQBAJ&pg=PT238&dq=punjabi+refugees+tandoor&hl=en&sa=X&ved=0ahUKEwji6qLM1ejgAhV7UhUIHSeMBswQ6AEILjAB#v=onepage&q=punjabi%20refugees%20tandoor&f=false]</ref>

===Tandoor distinguished from bhathi===
The Punjabi tandoor is to be distinguished from the [[Punjabi bhathi]], an oven, which can be made out of bricks or mud and clay and is fired from an opening on one side. The bhathi is closed at the top with a metal cover and the smoke is emitted through a cylinder.<ref name="autogenerated1"/>

==See also==
* [[tandoor]]
* [[Tandoori chicken]]
* [[Punjabi cuisine]]
* [[Punjabi bhatti]]

==Notes==
{{reflist|group=note|2}}

==References==
{{Reflist}}

{{Punjab, India}}
{{Punjab, Pakistan}}

[[Category:Punjabi culture]]
[[Category:Punjabi cuisine]]
[[Category:Firing techniques]]

Punjabi tandoori cooking - Revision history

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