Definitions for "Tandoor"
Related Terms:
Naan, Sambar, Mulligatawny, Idli, Falafel, Chickpeas, Pastrami, Meze, Dosa, Daikon , Tagine, Socca, Posole, Tsukemono, Pakoras, Fish sauce, Basmati rice, Kedgeree, Tartare, Garbanzo beans, Bobotie, Biryani, Laksa, Jalebi, Chorizo, Marinara, Tandoori, Oyster sauce, Balti, Goulash, Crouton, Wasabi, Pad thai, Bouillabaisse, Gulab jamun, Bagoong, Pozole, Comal, Jambalaya, Focaccia, Frumenty, Hoisin sauce, Bulgur, Paratha, Kofta, Borscht, Chapati, Kheer, Paella , Pilaf
A clay, baking chamber which is heated with live coals. It is used for baking various Indian breads, tikkas and other tandoori items.
An oven of baked mud, from north India (so tandoori roti, tandoori murg)
a barrel shaped clay oven
a clay oven fired
a clay oven in which a hot fire is build
a clay oven used in India to cook meats and bread
a clay oven used in northern India to grill chicken, fish and breads like naan
a clay pot usually sunken neck deep in the ground
a cylindrical clay oven used in India and other parts of southeast Asia in which food is cooked over charcoal
a large pot, like you would see in some Arabian Nights movie
an Indian clay oven
an oven which is actually a large clay pot with a roaring fire in the bottom that could easily melt bronze and you will not see one very often
an unglazed clay oven heated by charcoal
a special oven, with clay on the inside that cooks at extremely high heats
a tall, cylindrical clay oven found in countries stretching from the Arabian peninsula to India
a vat shaped clay oven (you can see ours) heated with hardwood charcoal
The traditional, tall, cylindrical Indian clay oven. This clay pot, which has a deep sunken neck, is heated by hot charcoal. Long iron rods are used to stir the contents. The tandoor oven enhances the delectable flavors and aromas of Indian dishes.
A tandoor is a cylindrical clay oven used in Punjab region, northern India and Pakistan in which food is cooked over a hot charcoal fire. Temperatures in a tandoor can approach 480°C (900°F). It is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature.