The History behind Tandoori Cooking
Posted on 19th August 2016
Check out our menu and you will find several references to the word ‘tandoori’. The word itself means “pertaining to the tandoor” and is used to describe any dishes prepared using a tandoor oven.
The tandoor oven is a cross between an earth oven and a masonry oven. It is common throughout the Middle East, Indian sub-continent, central Asia and China, and can be both small and portable or large structures found in kitchens. They are cylindrical in shape, curved in at the top to retain heat and predominantly produced from clay or metal.
How Do They Work?
The heat in a tandoor oven is typically produced through a wood or charcoal fire lit within the tandoor itself. This means that the food is exposed to live fire, radiant heat and convection cooking. It also exposed to the smoke generated by fat and food dripping onto the charcoal. Temperatures will typically reach between 400-500 degrees Celsius and the oven will remain lit for a long period of time to maintain the heat.
Common Tandoor Dishes
The tandoor oven lends itself to a wide range of dishes, including:
- Tandoori tiger prawns
- Tandoori chicken
- Tandoori masala
Try Tandoori Food at Chakra
At Chakra you can enjoy a number of dishes prepared in our tandoor oven – including Clay Oven Paneer. When blended with our mix of spices, the rich and crumbly paneer becomes the star of the dish. We use garlic, ginger paste, red chilli powder and coriander powder to add a fantastic aroma to the dish. This is complemented by bitter carom sees, fruity mango powder, zesty lemon, cumin, coriander and black pepper to create beautifully balanced and delicious flavours.
If your tastebuds have been tempted, why not visit our new Kensington restaurant and try these great flavours for yourself? Book now to avoid disappointment!