For many dishes served at India Chef, the amazing flavors and meat tenderness can be attributed to our traditional Tandoor oven, which is a special method of preparing foods that dates back to ancient times.
Tandoor is a cylindrical oven made of metal or clay, and is used to roast some of the most delicious foods that come from India, Pakistan, Bangladesh, Iran, Turkey, Afghanistan, the Caucasus region, the Balkans, the Middle East and throughout Central Asia.t, located in northwestern India and eastern Pakistan. Many historians believe the first Tandoor cooking began between 2,000 to 3,000 years ago; it is within this time that the Ayurveda philosophy of cooking began to spread. The concept is a holistic approach that the foods we eat affects our minds and bodies, and that food needed to be natural and balanced, and should incorporate all six tastes: Salty, sour, sweet, pungent, bitter and astringent.
The tandoor oven generated heat from a charcoal or wood fire that burned for extended periods of time, main
In India, the tandoor is also known as “Bhatti,” named after a tribe in the Thar Deser
taining a temperature of up to 900°F. Cooking foods on a live fire oven allowed for the fat and food juices to mix and drip onto the charcoal or wood itself, giving meats, breads and vegetables a richer flavor.
In ancient days, the tandoor oven was created by digging into the ground. The ovens evolved over time, and were built out of dried clay, metals and ceramic that were used above-ground. Some of the newer styles come with a side door, for stoking the fire.
Jawaharlal Nehru loved to eat Naan and Tandoori chicken so much, he made them staples in official banquets attended by visiting world leaders.
Today, most Indian restaurants in the U.S. cook with Tandoor ovens heated by natural gas, without using wood or charcoal. Favorite Tandoor dishes include Naan, Tandoori chicken, chicken tikka, lamb, kebabs and more. Come to India Chef and try our Tandoor dishes, and see how delicious food can be!