The Art and Science of Tandoori Cooking
Introduction
Tandoori cooking, a technique that originated in the Indian subcontinent, involves marinating food in a mixture of yogurt and spices and then cooking it in a clay oven called a tandoor. This method imparts a unique smoky flavor and tenderizes the meat beautifully.
The Tandoor Oven
- Construction: A traditional tandoor is a cylindrical clay oven heated by charcoal or wood, reaching temperatures of up to 900°F.
- Cooking Method: Food is skewered and placed vertically inside the oven, allowing it to cook evenly from all sides. The intense heat seals in the flavors and juices, creating a distinctive charred taste.
Popular Tandoori Dishes
- Tandoori Chicken: Marinated in a blend of yogurt, garlic, ginger, and a variety of spices, this dish is a tandoori classic. The high heat of the tandoor creates a crispy exterior while keeping the chicken juicy inside.
- Paneer Tikka: This vegetarian option features cubes of paneer marinated in a spiced yogurt mixture and cooked to perfection in the tandoor.
- Naan and Roti: Indian flatbreads like naan and roti are also cooked in the tandoor, resulting in a fluffy texture with a slight char.
Marination and Spices
- Yogurt Base: The marinade typically includes yogurt, which tenderizes the meat and helps the spices adhere to it.
- Spice Mix: Common spices include cumin, coriander, turmeric, and garam masala, providing a well-rounded flavor profile.
Conclusion
Tandoori cooking is a testament to the rich culinary traditions of the Indian subcontinent. The unique smoky flavor and tender texture of tandoori dishes make them a favorite among food lovers worldwide.
You can now enjoy the Tandoori foods at Dine time or Dine city at Mahindra World City
