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Tandoori roti is commonly consumed in South Asian countries such as Pakistan and India. [9] This bread is served in restaurants, hotels, industrial canteens and at home. It is also gaining popularity in Asia, North America (outside of the Caribbean) and Europe due to migrants during British colonialism. [10]
Modern ceramic wood-fired tandoors. A Pakistani tandoor. 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.
Punjabi tandoori cooking [note 1] comes from the clay oven known as the tandoor. [1] According to Macveigh [2008] the Punjab tandoor originated in the local region. [ 2 ] It is a clay oven and is traditionally used to cook Punjabi cuisine , from the Punjab region in Pakistan and northwestern India .
Tandoori roti is cooked by sticking the flattened dough to the inside wall of a tandoor oven, where it bakes quickly at a high temperature. [15] [16] Chapatis are made of whole-wheat flour known as atta, mixed into a dough with water, edible oil and optional salt in a mixing utensil called a parat, and is cooked on a tava (flat skillet).
Tandoori Roti – baked in a clay oven called a tandoor. Thicker than a normal Roti. Thalipeeth – savoury multi-grain pancake popular in Maharashtra. Utthapam – dosa-like dish made by cooking ingredients in a batter; Kori Rotti – crisp dry wafers (about 1mm thick) made from boiled rice and served along with spicy Chicken curry. Usually ...
In Indonesia, naan is a popular alternative to rice among the Indians, Arabs, Malays, Acehnese and the Minangkabaus, similar though not the same as roti or roti canai which was introduced from Tamils. This dish is known as roti naan or roti nan, and is cooked using Indonesian spices such as garlic.
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 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.
Chapati (alternatively spelled chapathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo (in East Africa), sada roti (in the Caribbean), poli (in Marathi), and roshi (in the Maldives), [1] is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh ...