Tandoor
A tandoor (
The roots of the tandoor can be traced back over 5,000 years to the ancient
Etymology
The English word comes from the Hindustani tandūr, which came from Persian tanūr (تَنور) and ultimately 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, cf. or Avestan tanûra and Middle Persian tanûr. In Sanskrit, the tandoor was referred to as kandu.[1][2]
Words related and similar to tandoor are used in various languages, for example the
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 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 increases during its first use, the fewer hairline cracks will develop.[3]
Types
Arab world: tannour / tannur
Persianate world and Southern Asia
Afghan tandoor
The Afghan tandoor sits above the ground and is made of bricks.[citation needed]
Punjabi tandoor
The
In
Armenian tonir
In ancient times, the tonir was worshiped by the Armenians as a symbol of the sun in the ground. Armenians made tonirs resembling 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 thermal treatment tool. Armenians are said to have originated underground tonirs.[11][unreliable source?]
Azerbaijani tandir
In
Tandir bread (təndir çörəyi, tandoori bread) is a widespread bread type in Azerbaijan. Tandir bread is baked from the heat of the tandir's walls, which ensures very fast baking.[13][14]
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.[15]
Turkmen tamdyr
The baking of 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.[16]
Most
The bread must be thrown into the oven carefully but deftly so that it does not lose shape and neatly sticks to the wall.[17]
Dishes
A tandoor may be used to bake many different types of flatbread. Some of the most common are
.Peshawari 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.[18][19] 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.[20] 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.
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.
Certification
To operate a commercial tandoor with safety, it is critical to verify that the equipment satisfies the necessary safety and quality standards. Several certifications are important in ensuring the dependability and compliance of commercial tandoors.[21] NSF (National Sanitation Foundation), ETL (Electrical Testing Laboratories), and CSA (Canadian Standards Association) are three notable certifications in this area. Incorporating these certifications not only shows a dedication to quality and safety but also assists operators in avoiding any legal and regulatory concerns. The CSA Group warns of tandoors sold with unauthorized CSA certification marks,[22] since counterfeit ovens illicitly available on the North American market pose a risk of explosion.[23]
See also
- Kamado – Traditional Japanese cook stove
- List of cooking appliances
- Masonry oven – Baking chamber made of fireproof brick, concrete, or stone
- Primitive clay oven– Primitive baking ovens
- Tabun oven – One of several styles of clay ovens used in the Middle East
- Tandoor bread – A flatbread
References
- ^ Monier-Williams, Monier (1872). A Sanskrit-English Dictionary: ...with Special Reference to Greek, Latin, Gothic, German, Anglo-saxon... Clarendon. p. 201.
- ISBN 978-0-19-562845-6. Retrieved 6 February 2019.
- ^ "User Guide". luxury-tandoors.com.
- ^ "Tandoori Chicken". vahrehvah.com.
- ^ a b "Gurmukhi Book - Alop Ho Reha Virsa; Pure". apnaorg.com.
- ^ [1] The Rough Guide to Rajasthan, Delhi and Agra By Daniel Jacobs, Gavin Thomas
- ^ "What is Mughalai Cuisine?". Archived from the original on 10 October 2013.
- ^ Raichlen, Steven (10 May 2011). "A Tandoor Oven Brings India's Heat to the Backyard". The New York Times. Retrieved 17 January 2015.
- ^ Pind Diyan Gallian PTC Channel - Bilga (Jalandhar) has a communal Tandoor also known as tadoor in Punjabi
- ^ "specialities Punjabi cuisine". shvoong.com. Archived from the original on 14 September 2016. Retrieved 18 July 2015.
- ^ "Armenian symbol of the Sun in the ground". narinnamkn.wordpress.com. 28 December 2013. Archived from the original on 4 January 2017. Retrieved 10 November 2015.
- ^ "Life on Earth's biggest pressure cooker". BBC.
- ^ "What is Tandyr or how traditional bread is baked in Baku". travelphotoreport.com. 27 March 2012.
- ^ "Tendir Choreyi Azerbaijan Recipe". geniuskitchen.com.
- ^ "Azerbaijan to build the world's biggest tandoor". en.azvision.az. Retrieved 2 September 2019.
- ^ a b Nuriev, Ahmetjan (2005). "Bread baking is an ancient ritual in Turkmenistan". Turkmenistan, the Analytic Illustrated Magazine: 80–83.
- ^ a b Zarembo, Vladimir. "Tamdyr in the yard - peace on Earth (in Russian)". Orient. Archived from the original on 2 January 2020. Retrieved 14 September 2020.
- ^ "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.
- ^ "Where does biryani come from?". Hindustan Times. Archived from the original on 24 June 2016.
- ^ For instance, see the recipe in Madhur Jaffrey's Indian Cookery pp66-69
- ^ "NSF Tandoor or CSA Tandoor Certification Requirement in US". 24 September 2023. Retrieved 2 October 2023.
- ^ "CSA Group Warns of Tandoori Ovens Bearing Unauthorized CSA Certification Mark". CSA Group. Retrieved 2 October 2023.
- ^ Doucette, Chris (27 November 2015). "Counterfeit ovens like 'grenades waiting to go off'". Toronto Sun.
Bibliography
- Curry Club Tandoori and Tikka Dishes, Piatkus, London — ISBN 0-7499-1283-9(1993)
- Curry Club 100 Favourite Tandoori Recipes, Piatkus, London — ISBN 0-7499-1741-5(1995)
- India: Food & Cooking, New Holland, London — ISBN 978-1-84537-619-2(2007)