Tandoor

A tandoor (Hindi तंदूर, Urdu تندور, both: Tandur, Turkish Tandır, georgian თონე tone, English Tandoor ) is a specific, with charcoal heated oven of Indian cuisine and the cuisines of Central Asia, the Caucasus, Iran and Iraq. He is from eastern Anatolia and from eastern Syria to the Central Asian parts of western China and to South Asia and parts of Africa traditionally and thus, eg also part of the Georgian cuisine, Turkish cuisine (in the east ), Arab cuisine (Iraq, eastern Syria, Gulf region ), Persian cuisine and Uzbek cuisine. Unlike in other ovens, V.A. more western regions - western Anatolia, the Levant countries, around the Mediterranean and in Europe - a tandoor is not loaded from the front, but from the top with fuel and to be baked or cooked foods. Some Tanduröfen are also built at an angle.

It consists of a large cylindrical, but after close up becoming refractory clay jug, which is recessed to prevent burns in the soil or isolated on a foundation with a layer of mortar and other materials, such as clay, brick or wood. More rarely, the combustion chamber is also bricked, more recently, partially electric Tandure of metal are produced. In India and neighboring countries of South Asia it usually is now part of kitchen equipment. The charcoal or other fuel is ignited on the ground and the oven preheated at least two hours, until it is red hot at the bottom.

The tandoor is used for baking flat breads like nan and chapati which are pushed to the upper hot side walls and are often pulled out after baking with a poker again.

Tandure also be used for cooking meat dishes, the most famous is the Tandoori chicken. Typical of these dishes is marinating with a mixture of yoghurt, tandoori masala spice mix of which originated in the kitchen of Rajasthan and the flesh gives a strong orange-red color, or other ingredients. The pieces of meat are placed for cooking on skewers that are placed in the oven, so as to have the necessary distance to glow. Even pastries, such as Samosa can be baked in the tandoor.

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