Indian Tandoori Cooking

About

Tandoori cooking is a traditional Indian technique that utilizes a clay oven, known as a tandoor, to infuse smoky flavors into meats, vegetables, and breads. The tandoor's design allows it to retain high temperatures, often exceeding 700°F (370°C), which enables quick cooking and seals in moisture. The walls of the tandoor are typically coated with ghee or oil, enhancing the smoky flavor characteristic of tandoori dishes. This method is rooted in ancient Indian cuisine, dating back over 5,000 years to the Indus Valley Civilization. Marination is a crucial step in tandoori cooking, with ingredients typically soaked in a mixture of yogurt and spices like cumin, coriander, and garam masala. The combination of high heat and marinades results in dishes with a distinctive flavor profile. Tandoori cooking is not only used for meats but also for flatbreads like naan and roti, which are cooked by sticking them to the hot clay walls of the tandoor. This technique is integral to Indian cuisine and is often used in special occasions and celebrations.