Tandoor: Difference between revisions

From Bharatpedia, an open encyclopedia
imported>Bayram A
 
(robot: Update article)
 
Line 1: Line 1:
{{short description|Cylindrical clay or metal oven used in Asian cooking}}
{{short description|Cylindrical clay or metal oven used in Asian cooking}}
{{For|the web series|Tandoor (web series)}}
{{Distinguish|Tabun oven}}
{{Distinguish|Tabun oven}}
[[File:Luxury tandoor.png|thumb|Modern ceramic wood-fired tandoors]]
[[File:Luxury tandoor.png|300px|thumb|Modern ceramic wood-fired tandoors]]
[[File:Clay Pots.jpg|thumb|Clay pots and assembly]]
[[File:Clay Pots.jpg|thumb|Clay pots and assembly]]


A '''tandoor''' ({{IPAc-en|t|æ|n|ˈ|d|ʊər}} or {{IPAc-en|t|ɑ:|n|ˈ|d|ʊər}}) also known as '''tannour''' is predominantly a cylindrical clay or metal [[oven]] used in cooking and baking. The tandoor is used for cooking in [[South Asia|Southern]], [[Central Asia|Central]], and [[Western Asia]],<ref name="nytimes.com"/> as well as in the [[South Caucasus]].<ref name="Raichlen"/>
A '''tandoor''' ({{IPAc-en|t|æ|n|ˈ|d|ʊər}} or {{IPAc-en|t|ɑ:|n|ˈ|d|ʊər}}) also known as '''tannour''' is predominantly a cylindrical clay or metal [[oven]] used in cooking and baking. The tandoor may have originated in Rajasthan, India, where archeologists have found tandoor remains dating from 2600 B.C. — about the same time as the pyramids.<ref>{{Cite web |last=Raichlen |first=Steven |date=May 10, 2011 |title=A Tandoor Oven Brings India’s Heat to the Backyard |url=https://www.nytimes.com/2011/05/11/dining/a-tandoor-oven-brings-indias-heat-to-the-backyard.html |access-date=April 22, 2022 |website=New York Times}}</ref> The first tandoors were used to bake [[flatbread]], a tradition that survives in Indian [[roti]], Afghan [[naan]] and Turkmen [[Tsoureki|chorek]]. The tandoor is now used for cooking in [[South Asia|Southern]], [[Central Asia|Central]], and [[Western Asia]],<ref name="nytimes.com"/> as well as in the [[South Caucasus]].<ref name="Raichlen"/>


The heat for a tandoor was traditionally generated by a [[charcoal]] or [[wood]] fire, burning within the tandoor itself, thus exposing the food to live fire, [[radiant heat]] cooking, and hot-air, [[convection]] cooking, and smoking in the fat and food juices that drip on to the charcoal.<ref name="Raichlen" />  
The heat for a tandoor was traditionally generated by a [[charcoal]] or wood fire, burning within the tandoor itself, thus exposing the food to live fire, [[radiant heat]] cooking, and hot-air, [[convection]] cooking, and smoking in the fat and food juices that drip on to the charcoal.<ref name="Raichlen" />
Temperatures in a tandoor can approach {{convert|480|C|F K|-1}}, and it is common for tandoors to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift [[earth oven]] and the horizontal-plane [[masonry oven]]. Tandoors are typically used in restaurants whilst smaller tandoors and electric tandoors are making their way into homes.
Temperatures in a tandoor can approach {{convert|480|C|F K|-1}}, and it is common for tandoors to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift [[earth oven]] and the horizontal-plane [[masonry oven]]. Tandoors are typically used in restaurants whilst smaller tandoors and electric tandoors are making their way into homes.


== Etymology ==
==Etymology==
[[File:Coal fired Drum Tandoor.jpg|thumb|left|A coal-fired tandoor with a [[mild steel]] drum]]
[[File:Coal fired Drum Tandoor.jpg|thumb|left|A coal-fired tandoor with a [[mild steel]] drum]]


The English word comes from [[Hindustani language|Hindi / Urdu]] ''tandūr'' ({{Wikt-lang|hi|तंदूर}} / {{Wikt-lang|ur|تندور}}), which came from Persian ''tanūr'' ({{Wikt-lang|fa|تنور}}), which all mean (clay) [[oven]]. According to the [[Dehkhoda Dictionary|Dehkhoda Persian Dictionary]], the Persian word ultimately came from the [[Akkadian language|Akkadian]] word ''tinūru'' (𒋾𒂟), which consists of the parts ''tin'' "mud" and ''nuro/nura'' "fire" and is mentioned as early as in the Akkadian [[Epic of Gilgamesh]], c.f. also [[Avestan]] ''tanûra'' and [[Middle Persian]] ''tanûr''. So tandoor originated from [[Semitic languages|Semitic]]. (In [[Sanskrit]], the tandoor was referred to as ''kandu''.)<ref name="AutoO0-1"/><ref name="AutoO0-2"/>
The English word comes from [[Hindustani language|Urdu]] ''tandūr'', which came from Persian ''tanūr'' ({{Wikt-lang|fa|تَنور}}) or ({{Wikt-lang|fa|تَندور}}), which all mean (clay) [[oven]]. According to the [[Dehkhoda Dictionary|Dehkhoda Persian Dictionary]], the Persian word ultimately came from the [[Akkadian language|Akkadian]] word ''tinūru'' (𒋾𒂟), which consists of the parts ''tin'' "mud" and ''nuro/nura'' "fire" and is mentioned as early as in the Akkadian [[Epic of Gilgamesh]], c.f. also [[Avestan]] ''tanûra'' and [[Middle Persian]] ''tanûr''. So the origin of tandoor might be [[Semitic languages|Semitic]]. In [[Sanskrit]], the tandoor was referred to as ''kandu''.<ref name="AutoO0-1"/><ref name="AutoO0-2"/>


Words related and similar to ''tandoor'' are used in various languages, for example the [[Dari Persian]] words ''tandūr'' and ''tannūr'', [[Arabic language|Arabic]] ''tannūr'' (تنّور), [[Armenian language|Armenian]] ''t’onir'' (Թոնիր), [[Assyrian Neo-Aramaic|Assyrian]] ''tanūra'' (ܬܢܘܪܐ), [[Azerbaijani language|Azerbaijani]] ''təndir'', [[Georgian language|Georgian]] ''tone'' (თონე), [[Hebrew]] ''tanúr'' (תנור), [[Kurdish language|Kurdish]] ''tenûr'', [[Tat language (Caucasus)|Tat]] ''tənur'', [[Tajik language|Tajik]] ''tanur'' (танур), [[Turkish language|Turkish]] ''tandır'', [[Turkmen language|Turkmen]] ''tamdyr'', [[Uzbek language|Uzbek]] ''tandir'' and [[Luganda]] ''ttanuulu''.
Words related and similar to ''tandoor'' are used in various languages, for example the [[Dari Persian]] words ''tandūr'' and ''tanūr'', [[Arabic language|Arabic]] ''tannūr'' (تنّور), [[Armenian language|Armenian]] ''t’onir'' (Թոնիր), [[Assyrian Neo-Aramaic|Assyrian]] ''tanūra'' (ܬܢܘܪܐ), [[Azerbaijani language|Azerbaijani]] ''təndir'', [[Georgian language|Georgian]] ''tone'' (თონე), [[Hebrew]] ''tanúr'' (תנור), [[Kyrgyz language|Kyrgyz]] ''tandyr'' (тандыр), [[Kazakh language|Kazakh]] ''tandyr'' (тандыр), [[Kurdish language|Kurdish]] ''tenûr'', [[Tat language (Caucasus)|Tat]] ''tənur'', [[Tajik language|Tajik]] ''tanur'' (танур), [[Turkish language|Turkish]] ''tandır'', [[Turkmen language|Turkmen]] ''tamdyr'', [[Uzbek language|Uzbek]] ''tandir'' and [[Luganda]] ''ttanuulu''.


== Operation ==
== Operation ==
Line 21: Line 22:
The first time a tandoor is used, the temperature must be gradually increased to condition the interior of the oven. This step is crucial in ensuring the longevity of the tandoor. Conditioning can be done by starting a very small fire and slowly adding fuel to gradually increase the amount of heat inside the tandoor.
The first time a tandoor is used, the temperature must be gradually increased to condition the interior of the oven. This step is crucial in ensuring the longevity of the tandoor. Conditioning can be done by starting a very small fire and slowly adding fuel to gradually increase the amount of heat inside the tandoor.
Hairline cracks might form during conditioning; this is normal and will not interfere with the performance of the tandoor oven. When the oven cools off, the hairline cracks will barely be noticeable. They are essential in allowing the clay body of the tandoor to breathe ([[Thermal expansion|thermal expansion and contraction]]).
Hairline cracks might form during conditioning; this is normal and will not interfere with the performance of the tandoor oven. When the oven cools off, the hairline cracks will barely be noticeable. They are essential in allowing the clay body of the tandoor to breathe ([[Thermal expansion|thermal expansion and contraction]]).
The slower the temperature inside the tandoor is increased during its first use, the fewer hairline cracks will develop.<ref name="AutoO0-4"/>  
The slower the temperature inside the tandoor is increased during its first use, the fewer hairline cracks will develop.<ref name="AutoO0-4"/>


== Types ==
==Types==
 
===Arab world: tannour / tannur===
=== Afghan tandoor ===
{{see|Primitive clay oven#Tannour / Tannur|tabun oven}}


===Persianate world and Southern Asia===
====Afghan tandoor====
The Afghan tandoor sits above the ground and is made of bricks.{{citation needed|date=October 2016}}
The Afghan tandoor sits above the ground and is made of bricks.{{citation needed|date=October 2016}}


=== Punjabi tandoor ===
====Punjabi tandoor====
[[File:A Tandoor also known as tannour is a cylindrical clay or metal oven used in cooking and baking in Pakistan and other Asian countries.jpg|thumb|A Pakistani Tandoor]]
[[File:A Tandoor also known as tannour is a cylindrical clay or metal oven used in cooking and baking in Pakistan and other Asian countries.jpg|thumb|A Pakistani Tandoor]]
The [[Punjabi tandoor]] from [[South Asia]] is traditionally made of clay and is a bell-shaped oven, which can either be set into the earth and fired with wood or charcoal reaching temperatures of about {{convert|480|C|F K|-1}},<ref name="AutoO0-5"/> or rest above the ground. Tandoor cooking is a traditional aspect of [[Punjabi cuisine]] in undivided [[Punjab]].<ref name="apnaorg.com"/>
The [[Punjabi tandoor]] from [[South Asia]] is traditionally made of clay and is a bell-shaped oven, which can either be set into the earth and fired with wood or charcoal reaching temperatures of about {{convert|480|C|F K|-1}},<ref name="AutoO0-5"/> or rest above the ground. Tandoor cooking is a traditional aspect of [[Punjabi cuisine]] in undivided [[Punjab]].<ref name="apnaorg.com"/>


Line 36: Line 40:
Some villages<ref name="AutoO0-9"/> still have a communal tandoor, which was a common sight prior to 1947.<ref name="AutoO0-10"/>
Some villages<ref name="AutoO0-9"/> still have a communal tandoor, which was a common sight prior to 1947.<ref name="AutoO0-10"/>


=== Armenian tonir ===
====Armenian tonir====
 
In ancient times, the ''tonir'' was worshiped by the Armenians as a symbol of the sun in the ground. Armenians made tonirs in resemblance with the setting sun "going into the ground" (the Sun being the main deity). The underground tonir, made of clay, is one of the first tools in Armenian cuisine, as an oven and as a thermal treatment tool. Armenians are said to have originated underground tonirs.<ref name="AutoO0-11"/>{{Unreliable source?|date=August 2019}}
In ancient times, the ''tonir'' was worshiped by the Armenians as a symbol of the sun in the ground. Armenians made tonirs in resemblance with the setting sun "going into the ground" (the Sun being the main deity). The underground tonir, made of clay, is one of the first tools in Armenian cuisine, as an oven and as a thermal treatment tool. Armenians are said to have originated underground tonirs.<ref name="AutoO0-11"/>{{Unreliable source?|date=August 2019}}


=== Azerbaijani tandir ===
====Azerbaijani tandir====
[[File:Azerbaijani tendir.JPG|thumb|Azerbaijani tendir]]
[[File:Azerbaijani tendir.JPG|thumb|Azerbaijani tendir]]


Line 49: Line 52:
One of the world's biggest tandoors was built in Azerbaijan's southern city of [[Astara, Azerbaijan|Astara]] in 2015. The height of the tandoor is {{convert|6.5|m|ft|abbr=in}} and the diameter is {{convert|12|m|ft|abbr=in}}. The tandoor consists of 3 parts.<ref name="AutoO0-15"/>
One of the world's biggest tandoors was built in Azerbaijan's southern city of [[Astara, Azerbaijan|Astara]] in 2015. The height of the tandoor is {{convert|6.5|m|ft|abbr=in}} and the diameter is {{convert|12|m|ft|abbr=in}}. The tandoor consists of 3 parts.<ref name="AutoO0-15"/>


=== Turkmen tamdyr ===
====Turkmen tamdyr====
[[File:Turkmenistan bread baking.jpg|thumb|left|225px|Baking {{lang|tk|çörek}} and {{lang|tk|somsa}} in the Turkmen tamdyr]]
[[File:Turkmenistan bread baking.jpg|thumb|left|225px|Baking {{lang|tk|çörek}} and {{lang|tk|somsa}} in the Turkmen tamdyr]]
Baking a traditional, white bread called {{lang|tk|çörek}} in [[Turkmen language|Turkmen]], is an ancient and honored culinary [[ritual]] in [[Turkmenistan]]. It is made in the traditional clay oven, known as {{lang|tk|tamdyr}} in Turkmenistan.<ref>{{cite journal |last1=Nuriev |first1=Ahmetjan |title=Bread baking is an ancient ritual in Turkmenistan |journal=Turkmenistan, the Analytic Illustrated Magazine |date=2005 |pages=80–83}}</ref>
Baking a traditional, white bread called {{lang|tk|çörek}} in [[Turkmen language|Turkmen]], is an ancient and honored culinary [[ritual]] in [[Turkmenistan]]. It is made in the traditional clay oven, known as {{lang|tk|tamdyr}} in Turkmenistan.<ref name="Nuriev">{{cite journal |last1=Nuriev |first1=Ahmetjan |title=Bread baking is an ancient ritual in Turkmenistan |journal=Turkmenistan, the Analytic Illustrated Magazine |date=2005 |pages=80–83}}</ref>
[[File:Tamdyr6.jpg|thumb|Baking ''çorek'' in a Turkmen tamdyr]]
[[File:Tamdyr6.jpg|thumb|Baking ''çorek'' in a Turkmen tamdyr]]
Most [[Turkmen people|Turkmen]] families living in the rural area have tamdyrs in their household. Occasionally, housewives get together and bake {{lang|tk|çörek}} for several families. One of most famous kinds of {{lang|tk|çörek}} baked in the Turkmen tamdyr is {{lang|tk|etli çörek}} (bread with meat), made during [[Holidays in Turkmenistan|traditional holidays]]. Turkmens bake not only bread in the tamdyr, but also several dishes, the most famous of which is ''somsa'' (an independent dish, similar to a pie, of any shape with a filling, usually beef).
Most [[Turkmen people|Turkmen]] families living in the rural area have tamdyrs in their household. Occasionally, housewives get together and bake {{lang|tk|çörek}} for several families. One of most famous kinds of {{lang|tk|çörek}} baked in the Turkmen tamdyr is {{lang|tk|etli çörek}} (bread with meat), made during [[Holidays in Turkmenistan|traditional holidays]]. Turkmens bake not only bread in the tamdyr, but also several dishes, the most famous of which is ''somsa'' (an independent dish, similar to a pie, of any shape with a filling, usually beef).
Various [[spices]] can be added to the Turkmen bread: [[cumin]], [[cinnamon]], [[olives]], [[Mustard sauce|mustard]], [[sunflower seeds]] and other flavoring ingredients.<ref>{{cite web |last1=Zarembo |first1=Vladimir |title=Tamdyr in the yard - peace on Earth (in Russian) |url=https://orient.tm/tamdyr-vo-dvore-mir-na-zemle/ |website=Orient}}</ref> To prepare tamdyr for baking, first, fire is made directly inside the tamdyr, usually using dried cotton stalks. The bread-maker then watches the color of the tamdyr’s inner walls. When they turn white, the ashes are shoveled into the center of the tamdyr and the lower ash-pit is closed.<ref>{{cite journal |last1=Nuriev |first1=Ahmetjan |title=Bread baking is an ancient ritual in Turkmenistan |journal=Turkmenistan, the Analytic Illustrated Magazine |date=2005 |pages=80–83}}</ref>  
Various [[spices]] can be added to the Turkmen bread: [[cumin]], [[cinnamon]], [[olives]], [[Mustard sauce|mustard]], [[sunflower seeds]] and other flavoring ingredients.<ref name="orient.tm">{{cite web |last1=Zarembo |first1=Vladimir |title=Tamdyr in the yard - peace on Earth (in Russian) |url=https://orient.tm/tamdyr-vo-dvore-mir-na-zemle/ |website=Orient}}</ref> To prepare tamdyr for baking, first, fire is made directly inside the tamdyr, usually using dried cotton stalks. The bread-maker then watches the color of the tamdyr's inner walls. When they turn white, the ashes are shoveled into the center of the tamdyr and the lower ash-pit is closed.<ref name="Nuriev"/>


The bread must be thrown into the oven very carefully, but deftly, so that it does not lose its shape and neatly stick to the wall.<ref>{{cite web |last1=Zarembo |first1=Vladimir |title=Tamdyr in the yard - peace on Earth (in Russian) |url=https://orient.tm/tamdyr-vo-dvore-mir-na-zemle/ |website=Orient}}</ref>
The bread must be thrown into the oven very carefully, but deftly, so that it does not lose its shape and neatly sticks to the wall.<ref name="orient.tm"/>


== Dishes ==
== Dishes ==
Line 62: Line 65:
[[File:Թոնրի խորոված 3.jpg|thumb|upright|Chicken wings, onions and potato slices with pork fat in between roasted in tonir in Armenia.]]
[[File:Թոնրի խորոված 3.jpg|thumb|upright|Chicken wings, onions and potato slices with pork fat in between roasted in tonir in Armenia.]]


A tandoor may be used to bake many different types of flatbread. Some of the most common are [[tandoori roti]], [[tandoori naan]], tandoori laccha [[paratha]], missi roti, and tandoori [[kulcha]].
A tandoor may be used to bake many different types of flatbread. Some of the most common are [[tandoori roti]], [[tandoori naan]], tandoori laccha [[paratha]], missi roti, [[laffa]], and tandoori [[kulcha]].


''Peshawari Khar'' is roasted cashews, and cottage cheese paste marinated in spiced thick cream grilled in a tandoor.
''Peshawari Khar'' is roasted cashews, and cottage cheese paste marinated in spiced thick cream grilled in a tandoor.
Line 68: Line 71:
''Balochs and aloos'' are potatoes stuffed with cottage cheese, vegetables and cashew nuts, roasted in a tandoor.
''Balochs and aloos'' are potatoes stuffed with cottage cheese, vegetables and cashew nuts, roasted in a tandoor.


[[Tandoori chicken]] is a roasted chicken [[delicacy]] that originated in [[Punjab]] region of [[South Asia]].<ref name="AutoO0-16"/><ref name="AutoO0-17"/> The chicken is marinated in yogurt seasoned with [[garam masala]], [[garlic]], [[ginger]], [[cumin]], [[cayenne pepper]], and other spices depending on the recipe. In hot versions of the dish, cayenne, red chili powder, or other spices give the typical red color; in milder versions, [[food coloring]] is used.<ref name="AutoO0-18"/> [[Turmeric]] produces a yellow-orange color. It is traditionally cooked at high temperatures in a tandoor, but can also be prepared on a traditional grill.
[[Tandoori chicken]] is a roasted chicken [[delicacy]] that originated in [[Punjab]] region of South Asia.<ref name="AutoO0-16"/><ref name="AutoO0-17"/> The chicken is marinated in yogurt seasoned with [[garam masala]], [[garlic]], [[ginger]], [[cumin]], [[cayenne pepper]], and other spices depending on the recipe. In hot versions of the dish, cayenne, red chili powder, or other spices give the typical red color; in milder versions, [[food coloring]] is used.<ref name="AutoO0-18"/> [[Turmeric]] produces a yellow-orange color. It is traditionally cooked at high temperatures in a tandoor, but can also be prepared on a traditional grill.


[[Chicken tikka]] is a dish from [[Mughlai cuisine]] that originated in [[Punjab]] region. It is made by grilling small pieces of boneless [[chicken]] which have been [[marinate]]d in [[spices]] and [[yogurt]]. It is traditionally cooked on skewers in a tandoor and is usually boneless. It is normally served and eaten with a green [[coriander]] [[chutney]], or used in preparing the curry [[chicken tikka masala|chicken ''tikka masala'']].
[[Chicken tikka]] is a dish from [[Mughlai cuisine]] that originated in [[Punjab]] region. It is made by grilling small pieces of boneless chicken which have been [[marinate]]d in [[spices]] and [[yogurt]]. It is traditionally cooked on skewers in a tandoor and is usually boneless. It is normally served and eaten with a green [[coriander]] [[chutney]], or used in preparing the curry [[chicken tikka masala|chicken ''tikka masala'']].


[[Kebab#Tangdi|Tangdi kabab]], a popular snack in [[cuisine from the Indian subcontinent]], is made by marinating chicken drumsticks and placing them in a tandoor. Various freshly ground spices are added to the yogurt to form a marinade for the chicken. Traditionally, the marinaded chicken is given 12 hours at the least. When prepared, the drumsticks are usually garnished with mint leaves and served with laccha (finely sliced half moons, with a squeeze of lemon and a pinch of salt) onions.
[[Kebab#Tangdi|Tangdi kabab]], a popular snack in [[cuisine from the Indian subcontinent]], is made by marinating chicken drumsticks and placing them in a tandoor. Various freshly ground spices are added to the yogurt to form a marinade for the chicken. Traditionally, the marinaded chicken is given 12 hours at the least. When prepared, the drumsticks are usually garnished with mint leaves and served with laccha (finely sliced half moons, with a squeeze of lemon and a pinch of salt) onions.


[[Samosa]] is a stuffed snack consisting of a fried or baked triangular, semilunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground lamb or chicken. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably. In some regions of [[Central Asia]] (i.e. [[Kazakhstan]], [[Kyrgyzstan]], [[Tajikistan]], [[Turkmenistan]] and [[Uzbekistan]]), samosas are typically baked in a tandoor, while they are usually fried elsewhere.
[[Samosa]] is a stuffed snack consisting of a fried or baked triangular, semilunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground lamb or chicken. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably. In some regions of [[Central Asia]] (i.e., [[Kazakhstan]], [[Kyrgyzstan]], [[Tajikistan]], [[Turkmenistan]] and [[Uzbekistan]]), samosas are typically baked in a tandoor, while they are usually fried elsewhere.


== See also ==
== See also ==
{{portal|Cooking|Food}}
{{portal|Cooking|Food}}
* {{annotated link|Kamado}}
* {{annotated link|Kamado}}
* {{annotated link|List of cooking appliances}}
* {{annotated link|List of cooking appliances}}
Line 91: Line 93:
<ref name="Raichlen">{{cite news|last=Raichlen|first=Steven|title=A Tandoori Oven brings India's heat to the backyard|url=https://www.nytimes.com/2011/05/11/dining/a-tandoor-oven-brings-indias-heat-to-the-backyard.html|work=New York Times|access-date=9 May 2011|date=10 May 2011}}</ref>
<ref name="Raichlen">{{cite news|last=Raichlen|first=Steven|title=A Tandoori Oven brings India's heat to the backyard|url=https://www.nytimes.com/2011/05/11/dining/a-tandoor-oven-brings-indias-heat-to-the-backyard.html|work=New York Times|access-date=9 May 2011|date=10 May 2011}}</ref>
<ref name="AutoO0-1">{{Cite book|url=https://archive.org/details/1872sanskriten00moniuoft|page=[https://archive.org/details/1872sanskriten00moniuoft/page/201 201]|title=A Sanskrit-English Dictionary: ...with Special Reference to Greek, Latin, Gothic, German, Anglo-saxon...|last=Monier-Williams|first=Monier|date=1872|publisher=Clarendon|language=en}}</ref>
<ref name="AutoO0-1">{{Cite book|url=https://archive.org/details/1872sanskriten00moniuoft|page=[https://archive.org/details/1872sanskriten00moniuoft/page/201 201]|title=A Sanskrit-English Dictionary: ...with Special Reference to Greek, Latin, Gothic, German, Anglo-saxon...|last=Monier-Williams|first=Monier|date=1872|publisher=Clarendon|language=en}}</ref>
<ref name="AutoO0-2">{{Cite book|url=https://books.google.com/books?id=-cFcH2ZHWLcC|title=Indian Food Tradition A Historical Companion|author=Achaya K. T.|year=1994|isbn=978-0-19-562845-6|access-date=2019-02-06}}</ref>
<ref name="AutoO0-2">{{Cite book|url=https://books.google.com/books?id=-cFcH2ZHWLcC|title=Indian Food Tradition A Historical Companion|author=Achaya K. T.|year=1994|isbn=978-0-19-562845-6|access-date=6 February 2019}}</ref>
<ref name="AutoO0-4">{{cite web|url=https://luxury-tandoors.com/customer-care/user-guide/|title=USER GUIDE|work=luxury-tandoors.com}}</ref>
<ref name="AutoO0-4">{{cite web|url=https://luxury-tandoors.com/customer-care/user-guide/|title=USER GUIDE|work=luxury-tandoors.com}}</ref>
<ref name="AutoO0-5">{{cite web|url=http://www.vahrehvah.com/indianfood/tandoori-chicken/|title=Tandoori Chicken|work=vahrehvah.com}}</ref>
<ref name="AutoO0-5">{{cite web|url=http://www.vahrehvah.com/indianfood/tandoori-chicken/|title=Tandoori Chicken|work=vahrehvah.com}}</ref>
<ref name="apnaorg.com">{{Cite web|url=http://apnaorg.com/books/gurmukhi/kehal-1/book.php?fldr=book|title=Gurmukhi Book - Alop Ho Reha Virsa; Pure|website=apnaorg.com}}</ref>
<ref name="apnaorg.com">{{Cite web|url=http://apnaorg.com/books/gurmukhi/kehal-1/book.php?fldr=book|title=Gurmukhi Book - Alop Ho Reha Virsa; Pure|website=apnaorg.com}}</ref>
<ref name="AutoO0-6">[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>
<ref name="AutoO0-6">[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>
<ref name="AutoO0-7">{{cite web|url=http://www.indiacurry.com/faqhistory/mughalcuisine.htm|title=What is Mughalai Cuisine?|url-status=dead|archive-url=https://web.archive.org/web/20131010004646/http://www.indiacurry.com/faqhistory/mughalcuisine.htm|archive-date=10 October 2013|df=dmy-all}}</ref>
<ref name="AutoO0-7">{{cite web|url=http://www.indiacurry.com/faqhistory/mughalcuisine.htm|title=What is Mughalai Cuisine?|url-status=dead|archive-url=https://web.archive.org/web/20131010004646/http://www.indiacurry.com/faqhistory/mughalcuisine.htm|archive-date=10 October 2013}}</ref>
<ref name="AutoO0-8">{{cite news|last=Raichlen|first=Steven|title=A Tandoor Oven Brings India's Heat to the Backyard|url=https://www.nytimes.com/2011/05/11/dining/a-tandoor-oven-brings-indias-heat-to-the-backyard.html?pagewanted=all&_r=0|access-date=17 January 2015|work=The New York Times|date=10 May 2011}}</ref>
<ref name="AutoO0-8">{{cite news|last=Raichlen|first=Steven|title=A Tandoor Oven Brings India's Heat to the Backyard|url=https://www.nytimes.com/2011/05/11/dining/a-tandoor-oven-brings-indias-heat-to-the-backyard.html?pagewanted=all&_r=0|access-date=17 January 2015|work=The New York Times|date=10 May 2011}}</ref>
<ref name="AutoO0-9">Pind Diyan Gallian PTC Channel - Bilga (Jalandhar) has a communal Tandoor also known as tadoor in Punjabi</ref>
<ref name="AutoO0-9">Pind Diyan Gallian PTC Channel - Bilga (Jalandhar) has a communal Tandoor also known as tadoor in Punjabi</ref>
<ref name="AutoO0-10">{{cite web|url=http://www.shvoong.com/medicine-and-health/nutrition/1866706-specialities-punjabi-cuisine/|title=specialities Punjabi cuisine|work=shvoong.com|access-date=2015-07-18}}</ref>
<ref name="AutoO0-10">{{cite web|url=http://www.shvoong.com/medicine-and-health/nutrition/1866706-specialities-punjabi-cuisine/|title=specialities Punjabi cuisine|work=shvoong.com|access-date=18 July 2015}}</ref>
<ref name="AutoO0-11">{{cite web|title=Armenian symbol of the Sun in the ground|url=https://narinnamkn.wordpress.com/2013/12/28/armenian-symbol-of-the-sun-in-the-ground/|date=28 December 2013|work=narinnamkn.wordpress.com|access-date=10 November 2015}}</ref>
<ref name="AutoO0-11">{{cite web|title=Armenian symbol of the Sun in the ground|url=https://narinnamkn.wordpress.com/2013/12/28/armenian-symbol-of-the-sun-in-the-ground/|date=28 December 2013|work=narinnamkn.wordpress.com|access-date=10 November 2015}}</ref>
<ref name="AutoO0-12">{{cite web|url=http://www.bbc.com/travel/story/20170620-life-on-earths-biggest-pressure-cooker|title=Life on Earth's biggest pressure cooker|publisher=BBC}}</ref>
<ref name="AutoO0-12">{{cite web|url=http://www.bbc.com/travel/story/20170620-life-on-earths-biggest-pressure-cooker|title=Life on Earth's biggest pressure cooker|publisher=BBC}}</ref>
<ref name="AutoO0-13">{{cite web|url=http://www.travelphotoreport.com/2012/03/27/tandyr-bake-bread-baku-azerbaijan/|title=What is Tandyr or how traditional bread is baked in Baku|date=27 March 2012|work=travelphotoreport.com}}</ref>
<ref name="AutoO0-13">{{cite web|url=http://www.travelphotoreport.com/2012/03/27/tandyr-bake-bread-baku-azerbaijan/|title=What is Tandyr or how traditional bread is baked in Baku|date=27 March 2012|work=travelphotoreport.com}}</ref>
<ref name="AutoO0-14">{{cite web|url=http://www.geniuskitchen.com/recipe/tendir-choreyi-azerbaijan-471885|title=Tendir Choreyi Azerbaijan Recipe|work=geniuskitchen.com}}</ref>
<ref name="AutoO0-14">{{cite web|url=http://www.geniuskitchen.com/recipe/tendir-choreyi-azerbaijan-471885|title=Tendir Choreyi Azerbaijan Recipe|work=geniuskitchen.com}}</ref>
<ref name="AutoO0-15">{{Cite web|url=https://en.azvision.az/news/16919/news.html|title=Azerbaijan to build the world's biggest tandoor|website=en.azvision.az|language=en|access-date=2019-09-02}}</ref>
<ref name="AutoO0-15">{{Cite web|url=https://en.azvision.az/news/16919/news.html|title=Azerbaijan to build the world's biggest tandoor|website=en.azvision.az|language=en|access-date=2 September 2019}}</ref>
<ref name="AutoO0-16">{{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 |access-date=7 May 2009 |work=[[The Hindu]] |location=Chennai, India}}</ref>
<ref name="AutoO0-16">{{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 |access-date=7 May 2009 |work=[[The Hindu]] |location=Chennai, India}}</ref>
<ref name="AutoO0-17">{{cite web|url=http://blogs.hindustantimes.com/rude-hotels/2009/02/01/where-does-biryani-come-from/|title=Where does biryani come from?|work=Hindustan Times|url-status=dead|archive-url=https://web.archive.org/web/20160624141257/http://blogs.hindustantimes.com/rude-hotels/2009/02/01/where-does-biryani-come-from/|archive-date=24 June 2016|df=dmy-all}}</ref>
<ref name="AutoO0-17">{{cite web|url=http://blogs.hindustantimes.com/rude-hotels/2009/02/01/where-does-biryani-come-from/|title=Where does biryani come from?|work=Hindustan Times|url-status=dead|archive-url=https://web.archive.org/web/20160624141257/http://blogs.hindustantimes.com/rude-hotels/2009/02/01/where-does-biryani-come-from/|archive-date=24 June 2016}}</ref>
<ref name="AutoO0-18">For instance, see the recipe in [[Madhur Jaffrey]]'s ''Indian Cookery'' pp66-69</ref>
<ref name="AutoO0-18">For instance, see the recipe in [[Madhur Jaffrey]]'s ''Indian Cookery'' pp66-69</ref>
}}
}}
Line 114: Line 116:
{{refbegin}}
{{refbegin}}
* ''Curry Club Tandoori and Tikka Dishes'', Piatkus, London — {{ISBN|0-7499-1283-9}} (1993)
* ''Curry Club Tandoori and Tikka Dishes'', Piatkus, London — {{ISBN|0-7499-1283-9}} (1993)
*''Curry Club 100 Favourite Tandoori Recipes'', Piatkus, London — {{ISBN|0-7499-1491-2}}  & {{ISBN|0-7499-1741-5}} (1995)
* ''Curry Club 100 Favourite Tandoori Recipes'', Piatkus, London — {{ISBN|0-7499-1491-2}}  & {{ISBN|0-7499-1741-5}} (1995)
* ''India: Food & Cooking'', New Holland, London — {{ISBN|978-1-84537-619-2}} (2007)
* ''India: Food & Cooking'', New Holland, London — {{ISBN|978-1-84537-619-2}} (2007)
{{refend}}
{{refend}}
{{Cooking Techniques}}
{{Cooking Techniques}}
 
{{Cuisine of India}}
{{Use dmy dates|date=January 2015}}
{{Use dmy dates|date=December 2021}}


[[Category:Fireplaces]]
[[Category:Fireplaces]]

Latest revision as of 03:41, 29 April 2022


For the web series, see Tandoor (web series).
Not to be confused with Tabun oven.
Modern ceramic wood-fired tandoors
Clay pots and assembly

A tandoor (/tænˈdʊər/ or /tɑːnˈdʊər/) also known as tannour is predominantly a cylindrical clay or metal oven used in cooking and baking. The tandoor may have originated in Rajasthan, India, where archeologists have found tandoor remains dating from 2600 B.C. — about the same time as the pyramids.[1] The first tandoors were used to bake flatbread, a tradition that survives in Indian roti, Afghan naan and Turkmen chorek. The tandoor is now used for cooking in Southern, Central, and Western Asia,[2] as well as in the South Caucasus.[3]

The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live fire, radiant heat cooking, and hot-air, convection cooking, and smoking in the fat and food juices that drip on to the charcoal.[3] Temperatures in a tandoor can approach 480 °C (900 °F; 750 K), and it is common for tandoors to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plane masonry oven. Tandoors are typically used in restaurants whilst smaller tandoors and electric tandoors are making their way into homes.

Etymology[edit]

A coal-fired tandoor with a mild steel drum

The English word comes from Urdu tandūr, which came from Persian tanūr (تَنور) or (تَندور), which all mean (clay) oven. According to the Dehkhoda Persian Dictionary, the Persian word ultimately came from the Akkadian word tinūru (𒋾𒂟), which consists of the parts tin "mud" and nuro/nura "fire" and is mentioned as early as in the Akkadian Epic of Gilgamesh, c.f. also Avestan tanûra and Middle Persian tanûr. So the origin of tandoor might be Semitic. In Sanskrit, the tandoor was referred to as kandu.[4][5]

Words related and similar to tandoor are used in various languages, for example the Dari Persian words tandūr and tanūr, Arabic tannūr (تنّور), Armenian t’onir (Թոնիր), Assyrian tanūra (ܬܢܘܪܐ), Azerbaijani təndir, Georgian tone (თონე), Hebrew tanúr (תנור), Kyrgyz tandyr (тандыр), Kazakh tandyr (тандыр), Kurdish tenûr, Tat tənur, Tajik tanur (танур), Turkish tandır, Turkmen tamdyr, Uzbek tandir and Luganda ttanuulu.

Operation[edit]

Charcoal-fired stainless-steel tandoor, with ash tray and thermometer

The first time a tandoor is used, the temperature must be gradually increased to condition the interior of the oven. This step is crucial in ensuring the longevity of the tandoor. Conditioning can be done by starting a very small fire and slowly adding fuel to gradually increase the amount of heat inside the tandoor. Hairline cracks might form during conditioning; this is normal and will not interfere with the performance of the tandoor oven. When the oven cools off, the hairline cracks will barely be noticeable. They are essential in allowing the clay body of the tandoor to breathe (thermal expansion and contraction). The slower the temperature inside the tandoor is increased during its first use, the fewer hairline cracks will develop.[6]

Types[edit]

Arab world: tannour / tannur[edit]

Further information: Primitive clay oven § Tannour / Tannur, and tabun oven

Persianate world and Southern Asia[edit]

Afghan tandoor[edit]

The Afghan tandoor sits above the ground and is made of bricks.[citation needed]

Punjabi tandoor[edit]

A Pakistani Tandoor

The Punjabi tandoor from South Asia is traditionally made of clay and is a bell-shaped oven, which can either be set into the earth and fired with wood or charcoal reaching temperatures of about 480 °C (900 °F; 750 K),[7] or rest above the ground. Tandoor cooking is a traditional aspect of Punjabi cuisine in undivided Punjab.[8]

In India and Pakistan, tandoori cooking was traditionally associated with the Punjab,[9] as Punjabis embraced the tandoor on a regional level,[10] and became popular in the mainstream after the 1947 partition when Punjabi Sikhs and Hindus resettled in places such as Delhi.[11] In rural Punjab, it was common to have communal tandoors.[8] Some villages[12] still have a communal tandoor, which was a common sight prior to 1947.[13]

Armenian tonir[edit]

In ancient times, the tonir was worshiped by the Armenians as a symbol of the sun in the ground. Armenians made tonirs in resemblance with the setting sun "going into the ground" (the Sun being the main deity). The underground tonir, made of clay, is one of the first tools in Armenian cuisine, as an oven and as a thermal treatment tool. Armenians are said to have originated underground tonirs.[14][unreliable source?]

Azerbaijani tandir[edit]

Azerbaijani tendir

In ancient times people used it to cook bread and various dishes.[15]

Tandir bread (təndir çörəyi, tandoori bread) is widespread bread type in Azerbaijan. Tandir bread is baked from the heat of the tandir's walls, which ensures very fast baking.[16][17]

One of the world's biggest tandoors was built in Azerbaijan's southern city of Astara in 2015. The height of the tandoor is 6.5 m (21 feet) and the diameter is 12 m (39 feet). The tandoor consists of 3 parts.[18]

Turkmen tamdyr[edit]

Baking çörek and somsa in the Turkmen tamdyr

Baking a traditional, white bread called çörek in Turkmen, is an ancient and honored culinary ritual in Turkmenistan. It is made in the traditional clay oven, known as tamdyr in Turkmenistan.[19]

Baking çorek in a Turkmen tamdyr

Most Turkmen families living in the rural area have tamdyrs in their household. Occasionally, housewives get together and bake çörek for several families. One of most famous kinds of çörek baked in the Turkmen tamdyr is etli çörek (bread with meat), made during traditional holidays. Turkmens bake not only bread in the tamdyr, but also several dishes, the most famous of which is somsa (an independent dish, similar to a pie, of any shape with a filling, usually beef). Various spices can be added to the Turkmen bread: cumin, cinnamon, olives, mustard, sunflower seeds and other flavoring ingredients.[20] To prepare tamdyr for baking, first, fire is made directly inside the tamdyr, usually using dried cotton stalks. The bread-maker then watches the color of the tamdyr's inner walls. When they turn white, the ashes are shoveled into the center of the tamdyr and the lower ash-pit is closed.[19]

The bread must be thrown into the oven very carefully, but deftly, so that it does not lose its shape and neatly sticks to the wall.[20]

Dishes[edit]

Yemeni modern tandoor (tannour) used for making flatbread known as Mulawah
Chicken wings, onions and potato slices with pork fat in between roasted in tonir in Armenia.

A tandoor may be used to bake many different types of flatbread. Some of the most common are tandoori roti, tandoori naan, tandoori laccha paratha, missi roti, laffa, and tandoori kulcha.

Peshawari Khar is roasted cashews, and cottage cheese paste marinated in spiced thick cream grilled in a tandoor.

Balochs and aloos are potatoes stuffed with cottage cheese, vegetables and cashew nuts, roasted in a tandoor.

Tandoori chicken is a roasted chicken delicacy that originated in Punjab region of South Asia.[21][22] The chicken is marinated in yogurt seasoned with garam masala, garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. In hot versions of the dish, cayenne, red chili powder, or other spices give the typical red color; in milder versions, food coloring is used.[23] Turmeric produces a yellow-orange color. It is traditionally cooked at high temperatures in a tandoor, but can also be prepared on a traditional grill.

Chicken tikka is a dish from Mughlai cuisine that originated in Punjab region. It is made by grilling small pieces of boneless chicken which have been marinated in spices and yogurt. It is traditionally cooked on skewers in a tandoor and is usually boneless. It is normally served and eaten with a green coriander chutney, or used in preparing the curry chicken tikka masala.

Tangdi kabab, a popular snack in cuisine from the Indian subcontinent, is made by marinating chicken drumsticks and placing them in a tandoor. Various freshly ground spices are added to the yogurt to form a marinade for the chicken. Traditionally, the marinaded chicken is given 12 hours at the least. When prepared, the drumsticks are usually garnished with mint leaves and served with laccha (finely sliced half moons, with a squeeze of lemon and a pinch of salt) onions.

Samosa is a stuffed snack consisting of a fried or baked triangular, semilunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground lamb or chicken. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably. In some regions of Central Asia (i.e., Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan), samosas are typically baked in a tandoor, while they are usually fried elsewhere.

See also[edit]

References[edit]

  1. ↑ Raichlen, Steven (10 May 2011). "A Tandoor Oven Brings India's Heat to the Backyard". New York Times. Retrieved 22 April 2022.
  2. ↑ Raichlen, Steven (10 May 2011). "A Tandoor Oven Brings India's Heat to the Backyard". The New York Times.
  3. ↑ 3.0 3.1 Raichlen, Steven (10 May 2011). "A Tandoori Oven brings India's heat to the backyard". New York Times. Retrieved 9 May 2011.
  4. ↑ Monier-Williams, Monier (1872). A Sanskrit-English Dictionary: ...with Special Reference to Greek, Latin, Gothic, German, Anglo-saxon... Clarendon. p. 201.
  5. ↑ Achaya K. T. (1994). Indian Food Tradition A Historical Companion. ISBN 978-0-19-562845-6. Retrieved 6 February 2019.
  6. ↑ "USER GUIDE". luxury-tandoors.com.
  7. ↑ "Tandoori Chicken". vahrehvah.com.
  8. ↑ 8.0 8.1 "Gurmukhi Book - Alop Ho Reha Virsa; Pure". apnaorg.com.
  9. ↑ [1] The Rough Guide to Rajasthan, Delhi and Agra By Daniel Jacobs, Gavin Thomas
  10. ↑ "What is Mughalai Cuisine?". Archived from the original on 10 October 2013.
  11. ↑ Raichlen, Steven (10 May 2011). "A Tandoor Oven Brings India's Heat to the Backyard". The New York Times. Retrieved 17 January 2015.
  12. ↑ Pind Diyan Gallian PTC Channel - Bilga (Jalandhar) has a communal Tandoor also known as tadoor in Punjabi
  13. ↑ "specialities Punjabi cuisine". shvoong.com. Retrieved 18 July 2015.
  14. ↑ "Armenian symbol of the Sun in the ground". narinnamkn.wordpress.com. 28 December 2013. Retrieved 10 November 2015.
  15. ↑ "Life on Earth's biggest pressure cooker". BBC.
  16. ↑ "What is Tandyr or how traditional bread is baked in Baku". travelphotoreport.com. 27 March 2012.
  17. ↑ "Tendir Choreyi Azerbaijan Recipe". geniuskitchen.com.
  18. ↑ "Azerbaijan to build the world's biggest tandoor". en.azvision.az. Retrieved 2 September 2019.
  19. ↑ 19.0 19.1 Nuriev, Ahmetjan (2005). "Bread baking is an ancient ritual in Turkmenistan". Turkmenistan, the Analytic Illustrated Magazine: 80–83.
  20. ↑ 20.0 20.1 Zarembo, Vladimir. "Tamdyr in the yard - peace on Earth (in Russian)". Orient.
  21. ↑ "Metro Plus Delhi / Food : A plateful of grain". The Hindu. Chennai, India. 24 November 2008. Archived from the original on 29 June 2011. Retrieved 7 May 2009.
  22. ↑ "Where does biryani come from?". Hindustan Times. Archived from the original on 24 June 2016.
  23. ↑ For instance, see the recipe in Madhur Jaffrey's Indian Cookery pp66-69

Bibliography[edit]

Template:Cooking Techniques

Retrieved from "https://en.bharatpedia.org/w/index.php?title=Tandoor&oldid=309033"