703A – 18
TANDOOR-PRINCIPLE, CONCEPT AND APPLICATION
UNIT – 1 Evolution of Tandoori
Cuisine History of Tandoor
Phases/Era of tandoor and tandoori cookery Influence of Mughals on tandoori
cookery
Ingredients used in tandoori cookery and Identification of ingredients
Use of various spices Uses of tenderizers
Uses of herbs in tandoori cookery
Various garnishes and plate presentation in tandoori cookery
Tandoori platters
Fuels and other equipments related to tandoor Types of fuel used in tandoor
Types of tandoor
• Other equipments required in tandoor cookery
UNIT – 2 Preparing of tandoor
Laying the base and floor of tandoor
Inserting the clay pot and insulation
Finishing, Firing and curing of the tandoor
Creating Marinades and Rubs
Various types of marinades used in tandoori cookery
Difference between marinades and Rubs Usefulness of marinades and rubs
Searing and sealing of food items
Methods of basting and sealing of food items
BASIC COMMODITIES OF TANDOOR MARINATION
Ingredients used in Tandoor cooking
Marinade: importance, types, uses
Accompaniments for Tandoor dishes,
Variety of vegetable and meat cuts required
UNIT – 3 Techniques to control the temperature of tandoor
Methods to control the temperature of tandoor during operational peak hours
Various techniques of controlling temperature
UNIT – 4 Paring of tandoori food with curries and beverages
Compatibility of various alcoholic beverages and non-alcoholic beverages
with tandoori food items
Hygiene and safety standards cleanliness near tandoor and kitchen
Cleaning of tandoor and disposal of fuel residue Personal hygiene of tandoor
chef
Protective clothing and gear of tandoor personal Equipment’s and tools
required in cleaning and safety
Location and use of fire extinguishers near tandoor and kitchen .
