What is a Tandoor
The word “Tandoor” is derived from Sanskrit word “Kund” which means a large bowl-shaped vessel. The Kund could be used for the storage of water and grain or even as a havan kund to contain a ritual fire in vedic times. The word kund is used as kandu in ordinary usages , and from kandu it becomes kandoor. Thereafter, the the letter “k” became “t” and ulltimately, we have the word Tandoor.
The Origin of Tandoor
It is still a matter of continuing research but generally it is said to have originated in ancient India. Tandoors have been found in the excavation of Harappan and Mohenjo Daro settelments ofn the ancient Indus valley civilization, though the evidence of the earliest tandoor was excavated from Kalibangan located in the Ganganagar district of Rajsthan.
What Does it mean
It means a cylindrical oven used for baking and cooking. Traditionally, the fuel used in tandoor is charcoal or firewood. Modern tandoor ovens uses cooking gas and electricity is also used instead of charcoal.
The heat for tandoor was traditionally generated by charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live fire, radiant heat cooking , and hot-air convection cooking, and smoking in the fat and food juices that drip on the charcoal. Temperatures in a tandoor can approach 4800C (900oF), and it is common for tandoor ovens to remain lit for long periods and to maintain the high cooking temperature.
The food cooked in the tandoor oven is known as Tandoori. The radiant heat and convection cooking technique from the tandoor allowing the fat and juices from the cooked dish drip into the fuel, thereby making it extremely delicious and adorably flavoured.
The product has a typical aroma, taste, texture and low fat contents that makes the tandoor so popular and unique world wide.
A variety of vegetarian and non-vegetarian dishes and different types of breads such as Tandoori Roti, Tandoori Naan, Tandoori Parantha and many more can be prepared by the tandoor way. Tandoori style of cooking is used by people worldwide.
Construction (Making) of Tandoor
Tandoor works on the same principal as of oven i.e. dry heat and the mode of heat transfer through radiation. Tandoor is the only equipment which envelopes the food completely in heat.
The tandoor is made from fine Indian clay that is free from sand contents and stone. Construction of making tandoor involves six steps as follows-
- Cleaning of soil
- Formation of clay
- Making Patti (Slab) of the clay
- Making circular base of the tandoor
- Ring fusion
- Crafting the mouth
Cleaning of clay (soil)
The clay is cleaned so that there should not be any piece of stone that could make the tandoor fragile.
Formation of clay
The clay is prepared by beating it with hand and then kneading it. It may also be beaten with a simple, flat, broad, piece of wood or stone. Binders are then added with water. The mixture is kneaded with hands or feet, covered with a sack and kept wet for three or four days.
Making Slab (Patti) of the Clay
Once the clay is ready for use, slabs (Patti) about 12-15 cms wide, 50-60 cms long and 2-3 cms thick are made. Some dry clay is sieved, on to these and then they are rolled into cylinders.
Making Circular Base of the Tandoor
These cylinders are then unrolled into a semi circle. Two or three such pattis from the base of the tandoor. After the base is made, the uppermost part of this ring is pinched at intervals to create a little notches. It is then left to dry overnight so that it bocomes hard and ready to receive the weight of the ring.
Ring Fusion
When the clay is dried to the desired hardness, another ring is fused on the top of the ring. This smooth and wet clay ring fits on the top of the earlier ring, especially where the notches have been pinched. This is designed to give the tandoor firmness and stability. Subsequent sections are then added until the required height is reached.
Crafting the Mouth
This involves the shaping of the last section on top, which is turned inwards by hand and shaped like the upper part of a pitcher.The process of making tandoor is now complete.
How to Operate a Tandoor
The first time a tandoor is used, the temperature must be increased gradually to the condition of the interior of the oven. This step is crucial in ensuring the longevity of the tandoor. Conditioning can be done by starting a very small fire and slowly adding fuel to gradual increase the amount of heat inside the tandoor.
Hairline cracks might form during conditioning; this is normal and does not interfere the performance of the tandoor oven. When the oven cools off, the hairlines are barely noticeable. They are essential in allowing the clay body of the tandoor to breathe (Thermal Expansion and Contraction). The slower the the temperature inside the tandoor is increased during its first use, the fewer hairline cracks develop.
Repairing of Cracks
If the cracks appear please follow the following steps to repair the clay tandoor-