India’s diverse culinary landscape cannot be described without dishes like tikkas, tandoori chicken, naan, and kebabs. The secret behind these succulent and smoky flavors lies in the designs of the cooking apparatus itself. At first glance, a tandoor appears to be a humble clay oven but, there are specific requirements that make it suitable for slow and specialized cooking. A tandoor is typically cylindrical and placed atop a charcoal or wood fire. It is at least 1 meter high and in older times, it was dug underground to the neck in places where fuel was scarce or expensive to trap the heat for longer hours. The high, even heat inside the tandoor is what gives food cooked in it its signature smoky flavor and crispy exterior.
Tandoori Chicken, and Tikka Masala, are two of my favorite dishes. Perfect…I even once did a type Tandoori Chicken myself, but on an ordinary garden barbecue, not the special big one. It was actually quite nice. Not as good as in a restaurant, but better than one might imagine from an artist and musician….
How fascinating! Thank you for sharing!
This is so interesting! Wow... thank you!
Thank you for reading, Aastha!
This post needs to include a disclaimer at the beginning. By the end of it I was drooling. I have no choice but to seek out some tandoori very soon.
This was very, very interesting - thanks for this :)
Oh thank You so much for reading! I am glad you enjoyed it :")
Tandoori Chicken, and Tikka Masala, are two of my favorite dishes. Perfect…I even once did a type Tandoori Chicken myself, but on an ordinary garden barbecue, not the special big one. It was actually quite nice. Not as good as in a restaurant, but better than one might imagine from an artist and musician….