Role of Tandoor in Indian Cuisine
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Let us time travel 5,000 years to the Harappan and Indus Valley civilizations to learn about the history of the tandoor in Indian cuisine. Traces of tandoor use have been discovered in these ancient sites. However, the use of tandoor is not restricted to the Indian subcontinent. People in West and Central Asia also utilize tandoors, with traces found in Mesopotamian and Egyptian civilizations. The tandoor as we know it today was introduced to India by the Mughals, and later, during the reign of Jahangir, portable tandoors were created. Some say that these portable tandoors were carried by a team of cooks whenever the ruler traveled.
Modern India and the Evolution of Tandoor in Indian Cuisine
Despite its rich history, tandoori cooking was not widely known in India until 1947, when Punjabi refugees brought this cooking style to Delhi. From there, tandoor in Indian cuisine took off, becoming a beloved tradition across India. Today, few can resist the allure of tandoori roti, tandoori chicken, tikka, and kebabs.
Originally, tandoors were set into the ground and fired using wood or charcoal. These traditional tandoors are still used in India, Afghanistan, and Pakistan. Other variations include cylindrical clay or metal ovens that stand above the ground.
Traditionally, heat is generated by charcoal or wood, which burns slowly within the tandoor. The temperature is managed by adjusting the oxygen intake using a small window at the bottom, which can be opened or closed. The thick clay walls of the tandoor reflect heat, helping temperatures soar to 900°F (480°C). People who frequently use tandoors often keep them lit to maintain high cooking temperatures.
In modern tandoors, gas is used for heating instead of charcoal. Additionally, portable electric tandoors are now available for home cooking. While these metal ovens make tandoor in Indian cuisine more accessible, many still prefer the earthy flavors achieved only with traditional clay tandoors.
Tandoori Cooking at Banjara Restaurant
At Banjara at Manekchowk, we stay true to the traditional tandoor cooking method, ensuring every dish carries the authentic taste and aroma of tandoor in Indian cuisine.
Marination – The Key to Tandoori Perfection
Marination is an essential part of tandoori cooking. We use a variety of herbs and spices to enhance the flavors of our dishes. The natural acidity of yogurt tenderizes the meat, allowing the flavors to penetrate deeply. We let the meat marinate for hours before cooking it in the tandoor.
Our Signature Tandoori Delicacies
Our tandoori delights are crafted to satisfy your cravings for authentic Indian flavors. Some of our most popular dishes include:
- Murgh Tandoor (Tandoori Chicken)
- Tandoori Lamb Chops
- Lamb Seekh Kebab
- Tandoori Salmon Tikka
- Murgh Malai Tikka
- Paneer Tikka
At Banjara Restaurant, we bring you the most mouthwatering tandoori delicacies, prepared with authentic recipes that have traveled across continents—from India to the United States—adding spice to your dining experience.
Experience Tandoori Perfection Today!
If you’re craving authentic tandoori delights, visit Banjara at Manekchowk and indulge in the rich flavors of tandoor in Indian cuisine, featuring tandoori chicken, kebabs, naan, and more.
📍 Reserve your table today or order online for a tandoori feast delivered to your doorstep!
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