Tandoor (web Series)

A tandoor ( or ) is a large vase-shaped oven, usually made of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and traditional lavash, as well as leavened ones, such as naan and tandoor bread or matnakash. It is also used to roast meat and vegetables. Tandoors are predominantly used in South Asia, Western Asia, Central Asia, and the Horn of Africa.

The standard heating element of a tandoor is an internal charcoal or wood fire, which cooks food with direct heat and smoke. Tandoors can be fully above ground, or partially buried below ground, often reaching over a meter in height/depth. Temperatures in a tandoor can reach , and they are routinely kept lit for extended periods. Therefore, traditional tandoors are usually found in restaurant kitchens. Modern tandoors are often made of metal. Variations, such as tandoors with gas or electric heating elements, are more common for at-home use.

Etymology

The English word comes from the Hindustani ''tandūr'', which came from Persian () and ultimately from the Akkadian word (𒋾𒂟), which consists of the parts and / and is mentioned as early as in the Akkadian Epic of Gilgamesh, cf. or Avestan and Middle Persian . In Sanskrit, the tandoor was referred to as .

Words related and similar to ''tandoor'' are used in various languages, for example the Dari Persian words and , Punjabi words tanūr (تنور , ਤਨੂਰ) and tandūr (تندور , ਤੰਦੂਰ), Arabic (), Armenian (), Assyrian (), Azerbaijani , Georgian (), Hebrew (), Kyrgyz (), Kazakh (), Pashto tanoor (تنور) and taneer (تانير), Kurdish , Tat , Tajik (), Turkish , Turkmen , Uzbek , Luganda , Swahili and Somali .

Operation

The first time a tandoor is used, the temperature must be gradually increased to condition the oven's interior. 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 increase the amount of heat inside the tandoor gradually. 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 may barely be noticeable. They are essential in allowing the clay body of the tandoor to breathe (i.e. thermal expansion and contraction). The slower the temperature inside the tandoor increases during its first use, the fewer hairline cracks it will develop.

Types

Arab world: tannour / tannur

West Asia and South Asia

Armenian tonir

In Armenia, the tandur is called ''tonir'' (). In ancient times, the tonir was worshiped by the Armenians as a symbol of the sun in the ground. Pagan Armenians made ''tonirs'' resembling the setting sun "going into the ground" (the Sun being the main deity). The underground ''tonir'', made of clay and stone, is one of the first tools in Armenian cuisine as an oven and thermal treatment tool. Therefore, the ''tonir'' used to be placed in the middle of most ancient Armenian households. Armenians are said to have invented underground ''tonirs''.

Multiple Armenian dishes are prepared using the ''tonir''. Most of the dishes prepared by using a ''tonir'' are either breads, meats, or vegetables. The most popular bread dishes to be cooked by using a ''tonir'' are lavash, matnakash and tonir bread, also known as ''tonri hats'' (). Lavash is a very thin flatbread used for wrapping meat, vegetables and other ingredients, while matnakash is thicker and used on the side. Matnakash is said to have a foccacia-like texture. ''Tonri hats'' is similar to matnakash, but what differentiates it from matnakash is its round shape and soft texture that resembles bhatura in a way. Some also use the ''tonir'' to bake filled sweet breads, like gata. The bread is baked by sticking it on the walls of the ''tonir'', where it is evenly cooked. Armenian bread (especially ''tonri hats'') is mainly flavored with black pepper, mahleb, sesame seeds, nigella seeds, cumin, and sometimes cinnamon, or anise.

Among the meat dishes prepared using a ''tonir'', khorovats, khashlama, fish like the sevan trout, and the meat used for khash are the most popular meat-dishes that are prepared by using a ''tonir''. Khorovats specifically is made by stacking seasoned meat (traditionally pork, but lamb and chicken are also common) and other ingredients like potatoes and onions on a skewer, before cooking them inside the ''tonir''. Wet cloth is put on the opening of the ''tonir'', in order to cook the meat more efficiently and to create a smoky flavor. Armenian "tonir meats" are mostly spiced with slat, black pepper, paprika, garlic, sumac, onions and in some regions, fenugreek.Sometimes, Armenians also only use vegetables to be cooked inside ''tonirs''. In that case eggplants, tomatoes, bell peppers, onions, potatoes and other local Armenian vegetables are cooked just like meat is cooked inside ''tonirs''.

Turkmen tamdyr

The baking of a traditional, white bread called in Turkmen is a medieval and honored culinary ritual in Turkmenistan. It is made in the traditional clay oven, known as in Turkmenistan.

Most Turkmen families living in the rural area have tamdyrs in their households. Occasionally, housewives get together and bake for several families. One of the most famous kinds of baked in the Turkmen tamdyr is (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. To prepare tamdyr for baking; first the 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.

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

Punjabi 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 or rest above the ground and is fired with wood or charcoal, reaching temperatures of about . Tandoor cooking is a traditional aspect of Punjabi cuisine in undivided Punjab.

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

Azerbaijani tandir

In medieval times, the people that used to live where Azerbaijan is situated today (lezgins, tat iranians and later turks) used to cook bread and other dishes inside the tandir.

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

One of the world's biggest tandoors was built in Azerbaijan's southern city of Astara in 2015. The height of the tandoor is and the diameter is . The tandoor consists of 3 parts.

Georgian tone

The outside of the Georgian ''tone'' is made of a mixture of clay and quartz sand which is wrapped in linen and eventually hardens into a hard fireproof surface. Georgian bakers stick bread to the interior walls of the tone to let it bake, which is lined with fireproof bricks.

Afghan tandoor

The Afghan tandoor sits above the ground and is made of bricks.

Dishes

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

Armenian dishes prepared using a ''tonir'' are varied. There are bread dishes like lavash, tonri hats, matnakash and a sweet filled bread named gata, while there also are meat dishes like khorovats, khashlama, the meat of khash and fish like sevan trout, as well as vegetables that are cooked using a ''tonir''.

''ArPeshawari Khar'' are 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. 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. 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 that originated in the 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''.

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 and 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

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References

Bibliography

* ''Curry Club Tandoori and Tikka Dishes'', Piatkus, London — (1993)
* ''Curry Club 100 Favourite Tandoori Recipes'', Piatkus, London — & (1995)
* ''India: Food & Cooking'', New Holland, London — (2007)

{{Use dmy dates, date=December 2021

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