TANDOOR COOKING

HISTORY OF TANDOOR

It has been found in the Harappan and even pre-Harappan times and sites. The roots of the name are also interesting like the equipment itself. Some believe it came from KUND from Sanskrit, while some say it is TATA ANDAR which literally means hot inside in Persian.

Tandoor is particularly famous in India, Afghanistan, Pakistan and Persian region of Iran, Iraq and other middle eastern countries. It is now famous all over but known for these areas. Awadhi, Hyderabadi, Punjabi, and Kashmiri have delicacies are created in a Tandoor. They have a variety of breads, Kebabs and Tikkas made in the Tandoor.

PREPARATION OF TANDOOR

The Tandoor is constructed, is an art and to perfect this art it takes years of experience. Tandoor can be used for homemade purposes while it could be used for commercials needs also like

  1. Clay which is free of any sand content.
  2. Munj is a kind of grass mixed with clay and acts as a binder.
  3. Animal hairs used for binding
  4. Hay is used for modeling and ease of drying.

There are two ways of preparing the Tandoor:

  1. Modeling method: it is the famous style of making the Tandoor. It is also called the Ring method. The clay once ready for use is made into slabs. They are then rolled using some clay and the cylinders are then rolled in semi-circle. Two or three are put together to make the ring for tandoor. These form the base of tandoor. This ring is then dried so as to have the weight of the next ring. The ring is pinched to create notches to make the other ring stick in a better way. this acts as a claw to hold the wet ring on top once the lower ring has dried to doneness. These rings are attached to give the tandoor the desired height. The last stage involves making the mouth and moulding it with hand like the upper part of a pitcher.
  2. Coiling method: As the name suggests the clay is made into long ropes and then it is coiled in circles till the desired height is attained. The mouth is made in the same fashion as the modeling method. The surface is smoothed with hand and left to dry out. A small opening is made when the tandoor is dry to facilitate air circulation and removal of ashes.

CURING OF TANDOOR:

A tandoor needs curing before it is lit for the first time. Spinach leaves are used to smooth the inner surface of the tandoor before it can be lit. After 1 day butter milk, oil and salt is rubbed in the inner walls. Some even apply a coating of molasses for the same purpose. After cuing the tandoor is lit on low heat for a short duration for a day or two. On the third day it is ready for use.  This curing is also done atleast in a fortnight to keep the surface intact.

EQUIPMENT USED:

  1. Gaddi
  2. Jodi
  3. Seekh/skewers
  4. Hooks

FUEL USED:

Different types of fuel are used in the modern times as the tandoor has evolved:

  1. Charcoal: this is the original fuel used for lighting the tandoor. KEEKAR is the favourite wood charcoal used.
  2. LPG: propane gas is used to ignite the gas tandoor.it requires low maintenance and is cheaper. It however decreases the taste of the food and does not have the peculiar smoky taste evident for the tandoor items.
  3. Electricity: in the modern era this is again used as a substitute for LPG as it works on the same principal but the power consumption is more and has the same advantages and disadvantages of a gas tandoor.

TYPES OF TANDOOR:

  • CLAY TANDOOR: CLAY TANDOOR DRUM, UNDER GROUND TANDOOR (AFGANISTAN AND PAKISTAN), PORCELAIN CHINESE CLAY TANDOOR (CHINA)
  • GAS TANDOOR
  • ELECTRIC TANDOOR

LIGHTING A TANDOOR:

  • Home tandoor takes 20-30 min to heat while the commercial ones take an hour or two to get to the desired degree.
  • Tandoor should be ignited by 1 type of fuel only. Before lighting one should ensure the base is clear of the previous day ashes and they should be removed from the vent in the bottom.
  • The vent at all times should not be crowded as this will hinder the air flow which is necessary for the charcoal and wood burn.
  • Heavy woods should find the base and the smaller to the top the charcoal should be in between to facilitate the burning of the wood and remain hot for a longer period thus ensuring the temperature to be stable while busy operations.
  • The vent will help the fire to grow with the air flow and when the desired temperature is attained the vent is closed and the tandoor top is replaced to keep the warmth sustained.

SEASONING OF TANDOOR

 This is done to maintain the quality of tandoor and its working ability. Seasoning gives the strength, covers the minute cracks, enhances flavor and helps the coating of the inner walls to work efficiently.

PROCESS FOR MAKING CURING

Spinach, jiggery, curd, sugar, salt are all boiled together to form a paste/glue consistency liquid. Even mustard oil is used to this mixture and then the mixture, with the help of a cloth is swapped in the inner walls of the tandoor. This is done before lighting the tandoor. The tandoor is then lit for atleast 2 hours.

Spinach is used for binding, salt to retain the heat and add flavor, mustard oil gives an extra shining to the walls, jiggery extra strength and curd gives a different flavor while the combination of salt and sugar provide the surface a bi of roughness and coarser texture.

 MAKING THE MARINATION FOR TANDOORI DISHES:

Basic marination recipe for tandor

  • Yoghurt/hung curd (other tenderizers: lemon, vinegar, kachari, raw papaya, butter milk, raw pinapple, raw figs, and tamarind, brown mustard).
  • Red chilli
  • Turmeric
  • Ginger garlic paste
  • Garam masala
  • Salt
  • Cooking oil
  • Food color if needed

Purposes of marination:

  • To prevent the food item from burning
  • To enhance the taste
  • To prevent the food item to dehydrate
  • To apply a coating to the food item
  • To enhance the eye appeal
  • To soften the meat tissues for faster cooking.