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Modern ceramic wood-fired tandoors. Clay tandoors in India.. A tandoor (/ t æ n ˈ d ʊər / or / t ɑː n ˈ d ʊər /) is a large vase-shaped oven, usually made of clay.Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat.
According to Ahmed (2014), Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab. [23] The tandoor is traditionally made of clay and is a bell-shaped oven, set into the earth and fired with wood or charcoal reaching high temperatures.
According to Ancient Pakistan - An Archaeological History by Mukhtar Ahmed, [61] Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab. The tandoor is traditionally made of clay and is a bell-shaped oven, set into the earth and fired with wood or charcoal reaching high temperatures.
Tandoori chicken is a dish made from chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven.The dish is now popular worldwide. The modern form of the dish was popularized by the Moti Mahal restaurant in New Delhi, India in the late 1940s.
In rural areas, each home often has its own tandoor, while in urban areas commercial tandoors are available where people buy bread for breakfast, lunch, and dinner. These commercial tandoors are especially popular during summer times when high temperatures in parts of the country make cooking bread at home an unpleasant chore.
In India and Pakistan, tandoors are traditional clay ovens, although these days modern electrically fired tandoors are available. The open-topped tandoor is a transitional design between the earth oven and the Roman-plan masonry oven.
According to Ahmed (2014), Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab. [20] Basmati rice is the indigenous variety of Punjab, and various meat- and vegetable-based rice dishes have been developed using it. [21] [22] [23]
Pakistani cuisine (Urdu: پاکستانی پکوان, romanized: pākistānī pakwān) is a blend of regional cooking styles and flavours from across South, Central and West Asia.