History of Tandoor
Tandoor ovens were first discovered approximately
2600 BC in the Indus Valley Civilization, one of the world's oldest known
civilizations. Archaeologists have discovered clay oven remnants with signs of
cooked food at sites such as Kalibangan in India and Harappa in current day
Pakistan
History of Tandoor
The tandoor is used for cooking in Southern, Central, and Western Asia, as well as in the South Caucasus. The English word comes from Hindi / Urdu tandūr, which came from Persian tanūr, which all mean (clay) oven.
The Leyla-Tepe culture of ancient Caucasian Albania belongs to the Chalcolithic era. It got its name from the site in the Agdam district of modern day Azerbaijan. Its settlements were distributed on the southern slopes of Central Caucasus, from 4350 until 4000 B.C.
According to the Dehkhoda Persian Dictionary, the Persian word ultimately came from the Akkadian word tinūru, which consists of the parts tin “mud” and nuro/nura “fire” and is mentioned as early as in the Akkadian Epic of Gilgamesh, c.f. also Avestan tanûra and Middle Persian tanûr. So tandoor originated from Semitic.
Words related and similar to tandoor are used in various languages, for example the Dari Persian words tandūr and tannūr, Armenian t’onir, Georgian tone, Arabic tannūr, Hebrew tanúr, Turkish tandır, Uzbek tandir, Azerbaijani təndir, and Kurdish tenûr.
Armenian cuisine
The underground tonir, made of clay, is one of the first tools in Armenian cuisine, as an oven and as a thermal treatment tool. Armenians are said to have originated underground tonirs. It is, therefore, no surprise that one of the most renown and popular Armenian culinary contributions Lavash is cooked inside the Tonir.
Kurgans
The earliest kurgans date to the 4th millennium BC in the Caucasus, and researchers associate these with the Indo-Europeans. More recently, some very ancient kurgans have been discovered at Soyuqbulaq in Azerbaijan. These kurgans date to the beginning of the 4th millennium BC, and belong to Leylatepe Culture.
Soviet archaeology, the word is now widely used for tumuli in the context of Eastern European and Central Asian archaeology.
The word tumulus is Latin for ‘mound’ or ‘small hill’, which is derived from the Proto-Indo-European root *teuh2- with extended zero grade *tum-, ‘to bulge, swell’ also found in tomb, tumor, tumescent, thumb, thigh, and thousand.
History of Tandoor
The tandoor is used for cooking in Southern, Central, and Western Asia, as well as in the South Caucasus. The English word comes from Hindi / Urdu tandūr, which came from Persian tanūr, which all mean (clay) oven.
The Leyla-Tepe culture of ancient Caucasian Albania belongs to the Chalcolithic era. It got its name from the site in the Agdam district of modern day Azerbaijan. Its settlements were distributed on the southern slopes of Central Caucasus, from 4350 until 4000 B.C.
According to the Dehkhoda Persian Dictionary, the Persian word ultimately came from the Akkadian word tinūru, which consists of the parts tin “mud” and nuro/nura “fire” and is mentioned as early as in the Akkadian Epic of Gilgamesh, c.f. also Avestan tanûra and Middle Persian tanûr. So tandoor originated from Semitic.
Words related and similar to tandoor are used in various languages, for example the Dari Persian words tandūr and tannūr, Armenian t’onir, Georgian tone, Arabic tannūr, Hebrew tanúr, Turkish tandır, Uzbek tandir, Azerbaijani təndir, and Kurdish tenûr.
Armenian cuisine
The underground tonir, made of clay, is one of the first tools in Armenian cuisine, as an oven and as a thermal treatment tool. Armenians are said to have originated underground tonirs. It is, therefore, no surprise that one of the most renown and popular Armenian culinary contributions Lavash is cooked inside the Tonir.
Kurgans
The earliest kurgans date to the 4th millennium BC in the Caucasus, and researchers associate these with the Indo-Europeans. More recently, some very ancient kurgans have been discovered at Soyuqbulaq in Azerbaijan. These kurgans date to the beginning of the 4th millennium BC, and belong to Leylatepe Culture.
Soviet archaeology, the word is now widely used for tumuli in the context of Eastern European and Central Asian archaeology.
The word tumulus is Latin for ‘mound’ or ‘small hill’, which is derived from the Proto-Indo-European root *teuh2- with extended zero grade *tum-, ‘to bulge, swell’ also found in tomb, tumor, tumescent, thumb, thigh, and thousand.
Indo-Pak
Takes us back by 5000 years to Indus valley and Harappan civilizations of ancient India. Traces of tandoors were found from the excavation of these historical sites. Use of tandoor however is not limited to only the Indian subcontinent; people use tandoor in West and Central Asia as well. Traces of tandoor have also been found in ancient Egyptian and Mesopotamian civilizations. However, modern tandoor was brought to India by the Mughals. Portable tandoor was invented much later during the reigns of Jahangir, a Mughal ruler. It is said that portable tandoor was carried by a team of cooks whenever he travelled.
The tandoor is used for cooking in Pakistan, India, Turkey, Iran, Armenia, , Uzbekistan, Afghanistan, the Transcaucasia, the Balkans, the Middle East, Central Asia as well as Burma and Bangladesh.
Tandoor is derived from Persian (Iranian) word 'Tannur', derived from Babylonian word ‘tinuru’ based on Semitic word nar meaning fire. In Turkey, Tannur became Tandur.
3000 BC: At this point we see the first movement of outsiders into the country, this forms the origins of the Indus Valley Civilizations. The Mohenjo-Daro people are believed to have been pushed to the Southern Part of the country and the cuisine there is still largely vegetarian. The roots of Hinduism are shaped at this point, the Vedas or the religious texts are developed in Mahabharata. The caste system is developed, dividing food habits of people broadly by caste, for example the Brahmins for the most part were vegetarians while the Khatriyas were non-vegetarian.
But one thing was common in both castes – use of tandoor – for bread making.
Mughal Empire and the emergence of the Mughalai cuisine that people now associate with Pakistani and India cuisine. It includes the addition of several seasonings like saffron, the addition of nuts and cooking in the “Dum” or sealed pot method of cooking.
During fourteenth century, a noted poet, Amir Khusrau describes Naan-e-tanuk (light bread), and Naan-e- Tanuri (Cooked in Tandoor) at the imperial court in Delhi.
Jahangir is credited with making Tandoor portable. The cooks were instructed to transport Tandoor to anywhere he traveled. Tandoor was used to make Naan, Roast whole baby chicken and large pieces of lamb.
Tandoori chicken originated during Jahangir. Modern commercial recipe for Tandoori chicken is attributed to the original Moti Mahal restaurant in Peshawar during 19th century.
18th century British loved the general elaborate way of eating and adapted several of the food choices to their taste and developed the “curry” as a simple spice to help them cook Pakistani spices. This period resulted in the emergence of the Pakistani cuisine and the emergence of certain traditions like “high-tea” an elaborate late afternoon meal served with tea.
A Peshawar refinement In 19th century cooks in the northwest Pakistani city of Peshawar are responsible for its legendary versatility. They came up with the idea of using the tandoor for cooking meats, fabricating thin metal spikes for holding the food.
Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. You can say the tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven.
The Essence of Tandoori cuisine, whole chicken and chunks of lamb, marinated in a spices, yogurt mixture and brushed with ghee (clarified butter), are threaded onto long iron skewers. then lowered into the tandoor, with the pointed ends resting in the glowing coals and the tops leaning against the oven's neck. Every now and again the skewers are pulled out, the foods are brushed with a little ghee and/or marinade, and then the skewers are returned to the tandoor. This inspired technique yields a flavor bonus. The food absorbs both the subtle earthy scent naturally released by the clay and the wisps of fragrant smoke created by errant drops of marinade falling onto red-hot coals.
The modern Tandoor is traditionally made of clay, and has a tall bell-shaped design with a hole at the top to allow for air to fuel the fire. Either buried in the earth or standing above the ground, this fire is formed at the bottom of the pot with coal or wood, and once lit can continue to burn unaided for many hours. This makes Tandoors ideal for areas where fuel is expensive or scarce.
Reaching temperatures as high as 480 °C (900 °F), these ovens are all about hard, fast cooking – but that being said, they are remarkably versatile in spite of their simple design. Radiant heat coming from the pit is similar to baking, direct heat from the coals is akin to grilling, the hot clay walls can be used as a griddle, and finally the dripping oil and fat falling to the coals works essentially like a smoker.
Let us look into the tandoor types from different countries:
Punjabi tandoor
This type of tandoor, which originated in the Punjab region of India and Pakistan, is bell-shaped and made of clay. Fired with either wood or clay, some of these ovens were actually communal. Communal tandoors were a common sight before 1947. However, some communal tandoors may still be found in Punjab today.
Armenian tonir
Before Armenia embraced Christianity, its residents, who followed a pagan culture, revered their sun god. These people designed their version of the tandoor to resemble and honour their sun god. Armenian flatbread called lavash is made in a tandoor. Some other Armenian dishes made in a tandoor are khorovats, harissa, ghapama, gata, and korvu.
Azerbaijani tandir
This is another type of tandoor in which traditional Azeri bread, which is also called tandir, is made. This type of cooking ensures fast cooking for the bread. In 2015, the world’s largest tandoor was built in the southern Azeri city of Astara.
Takes us back by 5000 years to Indus valley and Harappan civilizations of ancient India. Traces of tandoors were found from the excavation of these historical sites. Use of tandoor however is not limited to only the Indian subcontinent; people use tandoor in West and Central Asia as well. Traces of tandoor have also been found in ancient Egyptian and Mesopotamian civilizations. However, modern tandoor was brought to India by the Mughals. Portable tandoor was invented much later during the reigns of Jahangir, a Mughal ruler. It is said that portable tandoor was carried by a team of cooks whenever he travelled.
The tandoor is used for cooking in Pakistan, India, Turkey, Iran, Armenia, , Uzbekistan, Afghanistan, the Transcaucasia, the Balkans, the Middle East, Central Asia as well as Burma and Bangladesh.
Tandoor is derived from Persian (Iranian) word 'Tannur', derived from Babylonian word ‘tinuru’ based on Semitic word nar meaning fire. In Turkey, Tannur became Tandur.
3000 BC: At this point we see the first movement of outsiders into the country, this forms the origins of the Indus Valley Civilizations. The Mohenjo-Daro people are believed to have been pushed to the Southern Part of the country and the cuisine there is still largely vegetarian. The roots of Hinduism are shaped at this point, the Vedas or the religious texts are developed in Mahabharata. The caste system is developed, dividing food habits of people broadly by caste, for example the Brahmins for the most part were vegetarians while the Khatriyas were non-vegetarian.
But one thing was common in both castes – use of tandoor – for bread making.
Mughal Empire and the emergence of the Mughalai cuisine that people now associate with Pakistani and India cuisine. It includes the addition of several seasonings like saffron, the addition of nuts and cooking in the “Dum” or sealed pot method of cooking.
During fourteenth century, a noted poet, Amir Khusrau describes Naan-e-tanuk (light bread), and Naan-e- Tanuri (Cooked in Tandoor) at the imperial court in Delhi.
Jahangir is credited with making Tandoor portable. The cooks were instructed to transport Tandoor to anywhere he traveled. Tandoor was used to make Naan, Roast whole baby chicken and large pieces of lamb.
Tandoori chicken originated during Jahangir. Modern commercial recipe for Tandoori chicken is attributed to the original Moti Mahal restaurant in Peshawar during 19th century.
18th century British loved the general elaborate way of eating and adapted several of the food choices to their taste and developed the “curry” as a simple spice to help them cook Pakistani spices. This period resulted in the emergence of the Pakistani cuisine and the emergence of certain traditions like “high-tea” an elaborate late afternoon meal served with tea.
A Peshawar refinement In 19th century cooks in the northwest Pakistani city of Peshawar are responsible for its legendary versatility. They came up with the idea of using the tandoor for cooking meats, fabricating thin metal spikes for holding the food.
Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. You can say the tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven.
The Essence of Tandoori cuisine, whole chicken and chunks of lamb, marinated in a spices, yogurt mixture and brushed with ghee (clarified butter), are threaded onto long iron skewers. then lowered into the tandoor, with the pointed ends resting in the glowing coals and the tops leaning against the oven's neck. Every now and again the skewers are pulled out, the foods are brushed with a little ghee and/or marinade, and then the skewers are returned to the tandoor. This inspired technique yields a flavor bonus. The food absorbs both the subtle earthy scent naturally released by the clay and the wisps of fragrant smoke created by errant drops of marinade falling onto red-hot coals.
The modern Tandoor is traditionally made of clay, and has a tall bell-shaped design with a hole at the top to allow for air to fuel the fire. Either buried in the earth or standing above the ground, this fire is formed at the bottom of the pot with coal or wood, and once lit can continue to burn unaided for many hours. This makes Tandoors ideal for areas where fuel is expensive or scarce.
Reaching temperatures as high as 480 °C (900 °F), these ovens are all about hard, fast cooking – but that being said, they are remarkably versatile in spite of their simple design. Radiant heat coming from the pit is similar to baking, direct heat from the coals is akin to grilling, the hot clay walls can be used as a griddle, and finally the dripping oil and fat falling to the coals works essentially like a smoker.
Let us look into the tandoor types from different countries:
Punjabi tandoor
This type of tandoor, which originated in the Punjab region of India and Pakistan, is bell-shaped and made of clay. Fired with either wood or clay, some of these ovens were actually communal. Communal tandoors were a common sight before 1947. However, some communal tandoors may still be found in Punjab today.
Armenian tonir
Before Armenia embraced Christianity, its residents, who followed a pagan culture, revered their sun god. These people designed their version of the tandoor to resemble and honour their sun god. Armenian flatbread called lavash is made in a tandoor. Some other Armenian dishes made in a tandoor are khorovats, harissa, ghapama, gata, and korvu.
Azerbaijani tandir
This is another type of tandoor in which traditional Azeri bread, which is also called tandir, is made. This type of cooking ensures fast cooking for the bread. In 2015, the world’s largest tandoor was built in the southern Azeri city of Astara.
Turkmen tamdyr
A tamdyr is a traditional clay I’ve used in Turkmenistan. Most rural Turkmen families have one of these in their homes. In this oven, a traditional white bread called çörek is made. Making this bread in this type of oven is an ancient tradition.
Georgian torne
Also known as tone, this type of oven is used to bake a traditional and ancient irregular-shaped bread called shotis puri.
Somali tinaar
In Somalia, muufo, a type of cornbread, is made in a tinaar, which is a Somali iteration of the tandoor.
Some very famous foods made in a tandoor oven are chicken tikka, chicken tikka masala, tangdi kabab, and tandoori chicken. Most of these items are dry, with the exception of chicken tikka masala, which has some gravy in it. Most of these dishes originated in the Punjab region of India and Pakistan. Most of the marinades used to impart flavour to these dishes include spices and yogurt. Tandoori dishes are best eaten when hot, as the texture of the dish might be lost with the loss of temperature.
Tandoori cooking is usually considered healthy as the heat eliminates the necessity for excess use of butter, ghee, or any edible oils. Meat cooked in a tandoor oven is considered one of the juiciest foods anywhere, as the smoke in the oven helps lock in the flavour and tenderness of the meat. Most tandoors these days are above the ground. Partially underground and wood-fired tandoors are mostly found in Afghanistan, Pakistan, and India today, as most tandoors in other parts of the world are gas-fired.
For those of us who want to cook tandoori food at home or in a modern restaurant, there are modern options that are not made of clay but of metal. The following are the types of modern tandoors available today based on the fuel source:
1-Charcoal tandoors
These tandoors burn charcoal to produce heat and impart the most authentic smoky tandoor flavour to food. However, there is one major downside to this type of tandoor. Its emissions are quite high compared to the other types of tandoors, as charcoal is being burned directly for heat.
2-Propane tandoor
These are ideal for beginners as they can help them control temperatures better. Effective temperature control is a very important aspect of tandoori cooking.
3-Natural gas tandoors
These tandoors ensure a steady fuel supply to the oven as they are directly connected to the home’s gas supply. Being cheaper and cleaner than both propane and charcoal, this type of tandoor is most preferred in the restaurant industry.
Following are the types of tandoors based on their shape and physical structure:
4-Square tandoor
These are the most common tandoors used in restaurants, and they are usually charcoal fired. Charcoal always burns hotter and longer, thereby making it an ideal choice for restaurant chefs. However, there are a few square tandoors that are gas-fired as well. This type of tandoor is made of stainless steel and is shaped into a box, inside of which is a clay oven. This tandoor is thermally insulated to retain heat.
5-Clay tandoors
These are made of clay and built by hand. The clay used to make these tandoors is mixed with certain additives like hay and sheep or goat hair. These tandoors are for purists, for whom nothing but the real thing can suffice. Temperatures in these ovens can reach 1000 °C.
6-Drum tandoor
This tandoor is wheeled and hence portable, making it ideal for catering services and outdoor baking. The structure of such ovens is very simple, with a clay pot fitted with a steel drum on the outside for reinforcement. The clay pot inside the steel drum is insulated with glass wool, ceramic powders, and rock salts to enable the tandoor to burn hotter and longer. There is also a hole provided at the bottom of the drum to remove ashes.
Humans have always been inventive in their cooking methods in order to adapt to their surroundings. Tandoor is one such example. Who would have thought that a clay oven thousands of years old would continue to serve our culinary needs through antiquity and into the modern age
A tamdyr is a traditional clay I’ve used in Turkmenistan. Most rural Turkmen families have one of these in their homes. In this oven, a traditional white bread called çörek is made. Making this bread in this type of oven is an ancient tradition.
Georgian torne
Also known as tone, this type of oven is used to bake a traditional and ancient irregular-shaped bread called shotis puri.
Somali tinaar
In Somalia, muufo, a type of cornbread, is made in a tinaar, which is a Somali iteration of the tandoor.
Some very famous foods made in a tandoor oven are chicken tikka, chicken tikka masala, tangdi kabab, and tandoori chicken. Most of these items are dry, with the exception of chicken tikka masala, which has some gravy in it. Most of these dishes originated in the Punjab region of India and Pakistan. Most of the marinades used to impart flavour to these dishes include spices and yogurt. Tandoori dishes are best eaten when hot, as the texture of the dish might be lost with the loss of temperature.
Tandoori cooking is usually considered healthy as the heat eliminates the necessity for excess use of butter, ghee, or any edible oils. Meat cooked in a tandoor oven is considered one of the juiciest foods anywhere, as the smoke in the oven helps lock in the flavour and tenderness of the meat. Most tandoors these days are above the ground. Partially underground and wood-fired tandoors are mostly found in Afghanistan, Pakistan, and India today, as most tandoors in other parts of the world are gas-fired.
For those of us who want to cook tandoori food at home or in a modern restaurant, there are modern options that are not made of clay but of metal. The following are the types of modern tandoors available today based on the fuel source:
1-Charcoal tandoors
These tandoors burn charcoal to produce heat and impart the most authentic smoky tandoor flavour to food. However, there is one major downside to this type of tandoor. Its emissions are quite high compared to the other types of tandoors, as charcoal is being burned directly for heat.
2-Propane tandoor
These are ideal for beginners as they can help them control temperatures better. Effective temperature control is a very important aspect of tandoori cooking.
3-Natural gas tandoors
These tandoors ensure a steady fuel supply to the oven as they are directly connected to the home’s gas supply. Being cheaper and cleaner than both propane and charcoal, this type of tandoor is most preferred in the restaurant industry.
Following are the types of tandoors based on their shape and physical structure:
4-Square tandoor
These are the most common tandoors used in restaurants, and they are usually charcoal fired. Charcoal always burns hotter and longer, thereby making it an ideal choice for restaurant chefs. However, there are a few square tandoors that are gas-fired as well. This type of tandoor is made of stainless steel and is shaped into a box, inside of which is a clay oven. This tandoor is thermally insulated to retain heat.
5-Clay tandoors
These are made of clay and built by hand. The clay used to make these tandoors is mixed with certain additives like hay and sheep or goat hair. These tandoors are for purists, for whom nothing but the real thing can suffice. Temperatures in these ovens can reach 1000 °C.
6-Drum tandoor
This tandoor is wheeled and hence portable, making it ideal for catering services and outdoor baking. The structure of such ovens is very simple, with a clay pot fitted with a steel drum on the outside for reinforcement. The clay pot inside the steel drum is insulated with glass wool, ceramic powders, and rock salts to enable the tandoor to burn hotter and longer. There is also a hole provided at the bottom of the drum to remove ashes.
Humans have always been inventive in their cooking methods in order to adapt to their surroundings. Tandoor is one such example. Who would have thought that a clay oven thousands of years old would continue to serve our culinary needs through antiquity and into the modern age
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