What is the tandoori oven?

Most Indian and Pakistani restaurants offer meals such as Tandoori chicken or tandoori lamb, or represent guests with a toasted area called Naan. All these meals are created in specialized equipment called Tandoori oven or simply tandoor. It is basically a very large clay pot, often standing high above the kitchen floor. The sides of the oven curve inwards towards the centralized exhaust hole. It is similar to traditional pizza oven used in Italian restaurants or open grilling in American grills. Fuel for fire is ensured by coaling the lower part of the structure. In order to produce temperatures approaching 900 ° F (480 ° C), employees maintain a long vigil to maintain coal throughout the combustion. At such high temperatures, most foods cooked in this oven develop a very fresh outer layer without sacrificing moisture.

Imprinna or yogurt to add taste and moisture. Others can receive a dry spice that gives tandoori dishes their distinctive red tint. In the case of bread, raw loaves are quickly pressed against the upper walls of the oven and a few minutes later they peel off their hand. Bread can burn very quickly, so often requires an experienced Indian chef to know when to remove it from the heat.

Meat, such as chicken, fish, beef and lamb, is doing very well in Tandoori furnaces. Traditionally, the meat first climbs to a thin metal blade and inserted into the center opening of the oven. The meat remains suspended in the hottest part of the oven above the coals. After a few minutes, the overheated meat is removed and placed on the bed of basmati or other tasty rice. Several sauces can also be offered, including some with yogurt, citrus or curry base.

may be difficult to duplicate the process of cooking dry heat of this typeOven, but some chefs in the yard managed to create their own brick versions. Cooking in smaller clay pots is also a popular practice in some Mexican and Central American restaurants. Tandoor is generally located in the northern regions of India and Pakistan, but some Turkish and Greek restaurants use a slightly modified version in their commercial kitchens.