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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.
Mound B excavation at Double Ditch Indian Village site, 1905. The site was the location of a Mandan Native American earth lodge village from approximately 1450A.D. [2] to 1785 A.D. It was abandoned after the 1775–1782 North American smallpox epidemic. [4] The site includes remains of earth lodges, midden mounds, and fortification ditches.
Tandoor breads are popular in northwestern Indian regions, especially in Himachal Pradesh, Gujarat, Jammu and Kashmir, Uttar Pradesh, Bihar, Madhya Pradesh, Uttarakhand, Rajasthan, Haryana and Punjab regions, where naan breads and atta flatbreads such as the Tandoori roti are baked in tandoor clay ovens fired by wood or charcoal.
The thickness of the oven wall (ca. 6 inches) helps preserve residual heat. As a modern-day improvisation, some baking ovens are made from a half-cut metal barrel that encloses a thinly-made clay oven of the same height, and where the intermediate space between the metal barrel and clay oven is filled with sand. [58]
The Menoken Indian Village Site, also known as Menoken Site, Verendrye Site or Apple Creek Site is an archeological site near Bismarck, North Dakota.The site, that of a fortified village occupied c. 1300, is important in the region's prehistory, as it is one of the only sites that predates sites that are more clearly associated with the historic Hidatsa, Mandan, and Arikara cultures.
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.
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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.