What is a Tandoor
What is a Tandoor?
A tandoor is a cylindrical clay or metal oven commonly used in South Asian, Central Asian, and Middle Eastern cuisine to cook various types of food, including bread, meat, and vegetables. The oven is heated by charcoal or wood fire, and the food is cooked at high temperatures by being placed inside the tandoor.
Tandoors are often used to cook breads such as naan, which is a type of flatbread that is popular in South Asian cuisine. The bread is stuck to the inside wall of the tandoor using a special paddle, and is cooked at high temperatures until it is puffy and lightly charred.
Tandoors are also used to cook meat dishes such as tandoori chicken, which is marinated in a mixture of yogurt and spices before being placed in the tandoor to cook. The high heat of the tandoor oven cooks the chicken quickly, giving it a tender and juicy texture with a slightly smoky flavor.
Overall, tandoors are an important part of the culinary tradition in many parts of the world, and are prized for their ability to cook food quickly and impart a unique flavor to dishes cooked inside them.
What is the temperature of tandoor ?
The temperature of a tandoor typically ranges from 450°C to 900°C (850°F to 1650°F). This high heat temperature is what makes tandoori cooking unique. And this gives the dishes like tandoori chicken, naan bread and tandoori roti their distinctive flavour and texture. While using a tandoor, it's essential to maintain this high temperature to achieve the desired results in dishes you cook.
Tandoor temperature for kebab, snacks and roti
The ideal temperature for cooking kebabs in a tandoor oven is between 350°C to 400°C (662°F to 752°F). This high temperature allows for quick cooking and gives the kebabs a charred exterior while keeping the inside juicy and tender.
Roti, on the other hand, is usually cooked at a lower temperature than kebabs, between 450°C to 480°C (850°F to 900°F). This allows the bread to cook through evenly without burning or drying out.
It's important to note that different tandoor ovens may have slightly different temperature ranges, so it's always best to follow the manufacturer's instructions or use a thermometer to ensure the temperature is correct for the specific dish you're cooking.
Chef’s Temperature Guide for Tandoori Cooking
Every dish in a tandoor needs the right amount of heat for that perfect char and tenderness. Here’s a quick professional guide to get authentic tandoori results at home or in your hotel kitchen:
| Dish | Ideal Temperature | Cooking Time | Chef’s Note |
|---|---|---|---|
| Naan / Roti | 450°C–480°C (850°F–900°F) | 40–60 sec | Stick to clay wall, spray water for puff. |
| Chicken Tikka | 350°C–400°C (660°F–750°F) | 8–10 min | Baste twice with butter for smoky crust. |
| Seekh Kebab | 320°C–360°C (610°F–680°F) | 10–12 min | Rotate often — mince dries fast. |
| Paneer Tikka | 300°C–340°C (570°F–650°F) | 6–8 min | Thick curd marination keeps paneer moist. |
| Fish Tikka | 280°C–320°C (535°F–610°F) | 6–7 min | Brush lightly with oil before cooking. |
| Tandoori Chicken (Whole) | 320°C–360°C (610°F–680°F) | 20–25 min | Start hot, finish low for juicy inside. |
Chef’s Tip: Always preheat the tandoor properly and rest meats for 2–3 minutes after cooking for juicier results.
What is a tandoor used for
Tandoors are famous for their ability to cook naan bread, which is placed directly on the inner walls of the tandoor and cooked until it becomes crispy and delicious. Tandoors are also commonly used to cook other types of bread, such as tandoori roti, paratha, and kulcha.
Additionally, tandoors are used to cook marinated meats, such as chicken and lamb, that have been skewered and placed inside the tandoor. The intense heat of the tandoor quickly cooks the meat, creating a delicious smoky flavour and a crispy exterior. All your favourite kababs are also cooked using the tandoor, some of the popular kebab are Chicken banjara kabab, Chicken Seekh kabab, Gilafi kebab and Pahadi kabab.. Vegetable dishes like Paneer tikka, mushroom tikka and vegetable seekh kabab are also cooked using a tandoor. Overall, tandoors are an essential tool in many cuisines, and are prized for their ability to impart unique flavors and textures to a wide range of dishes.
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What is tandoori flavour
Tandoori flavor is characterized by a distinctive, smoky and mildly spicy flavour. It is typically associated with dishes that are cooked in a tandoor. The tandoori flavor is achieved by marinating meats, such as chicken, lamb, or fish, in a mixture of yogurt and spices, including cumin, coriander, turmeric, paprika, and cayenne pepper. The marinated meats are then cooked in the tandoor, which gives them a smoky, charred flavor. Tandoori flavor is also used to describe a variety of other dishes, such as tandoori naan (a type of bread), tandoori paneer (a type of cheese), and tandoori vegetables.
History of tandoor
The tandoor has a long and fascinating history that dates back thousands of years. The earliest evidence of tandoor use comes from the Indus Valley Civilization, which existed in the Indian subcontinent from around 3300 BCE to 1300 BCE. Archaeological excavations of the site have revealed the presence of large brick ovens that are thought to have been used for baking bread.
Over time, the tandoor evolved into a portable oven that was used by nomadic tribes in Central Asia and the Middle East to cook food while on the move. The oven was typically made of clay, and could be easily transported from place to place. The tandoor became an important part of the culinary traditions of these regions, and is still used extensively today. In India, the tandoor has played an important role in the development of the country's cuisine. It is believed that the tandoor was introduced to India by the Mughal Empire, which ruled the Indian subcontinent from the early 16th century until the mid-19th century. The Mughals were known for their lavish feasts, and the tandoor was an important tool for preparing the elaborate dishes that were served at these events.
Today, the tandoor is a ubiquitous feature of South Asian, Central Asian,and Middle Eastern cuisine, and is used to cook a wide variety of dishes. It remains an important part of the culinary heritage of these regions, and is valued for its ability to cook food quickly and impart a unique flavor to dishes cooked inside it. Wikipedia has a article related to tandoor for more information. You can go for it here.
Some popular dishes made by using tandoor are as
Types of tandoor
A tandoor is a traditional cylindrical clay oven that is commonly used for baking, grilling, and roasting in South Asian and Middle Eastern cuisine. Here are some types of tandoors:
1. Clay Tandoor
This is the most common type of tandoor, which is made of clay and heated by charcoal or wood. The walls of the tandoor absorb heat and release it slowly, which makes it ideal for cooking bread and meats.
2. Stainless Steel Tandoor
This type of tandoor is made of stainless steel, which makes it durable and easy to clean. It is heated by gas, electricity or charcoal and is commonly used in restaurants and hotels.
3. Copper Tandoor
Copper tandoors are known for their excellent heat retention properties. They are also aesthetically pleasing, but they are more expensive than clay or stainless steel tandoors.
4. Portable Tandoor
These are small-sized tandoors that are designed for home use. They can be easily moved around and are great for outdoor cooking.
5. Gas Tandoor
This type of tandoor is heated by gas, making it convenient and easy to use. It is commonly used in homes and restaurants and is ideal for cooking tandoori dishes quickly.
6. Electric Tandoor
Electric tandoors are similar to gas tandoors but are heated by electricity. They are easy to use and maintain, and are often used in homes and small restaurants.
Frequently Asked Questions
1. What exactly is a tandoor oven? A tandoor is a traditional clay or metal oven used in Indian cooking. It operates at extremely high heat (up to 480°C) using charcoal or wood fire, which gives food its signature smoky, charred flavor. 2. How does a tandoor work? The tandoor traps heat inside its cylindrical chamber. Food is cooked by a combination of live-fire, radiant heat, and convection. Breads stick to the hot clay walls, while meats are suspended on skewers for even roasting. 3. What is the ideal temperature for cooking naan or roti in a tandoor? For perfectly puffed naan or roti, maintain a temperature between 450°C–480°C (850°F–900°F). At this range, breads cook in 40–60 seconds, achieving that soft texture with crisp, spotted edges. 4. What’s the best tandoor temperature for kebabs or tikkas? Chicken tikka: Around 350°C–400°C (660°F–750°F) for juicy, charred results. Seekh kebab: Slightly lower, about 320°C–360°C, so the mince doesn’t dry out. Paneer tikka: Around 300°C–340°C, as paneer needs heat but not intense fire. The trick is to rotate the skewers for even coloring without burning the surface. 5. How is a tandoor different from a regular oven or grill? Unlike a conventional oven that uses hot air, a tandoor cooks through direct radiant heat and smoke infusion. It seals juices quickly, giving that earthy, smoky restaurant-style flavor no grill can fully replicate. 6. How long should a tandoor preheat before cooking? Traditional clay tandoors take 25–30 minutes to preheat fully. Gas and electric tandoors heat up faster—about 10–15 minutes. You’ll know it’s ready when the inner clay walls turn white-hot. 7. What foods can be cooked in a tandoor? Almost everything — naan, roti, kulcha, tandoori chicken, seekh kebab, fish tikka, and even roasted vegetables or smoky desserts. Anything that benefits from high heat and smoky aroma works beautifully in a tandoor. 8. Can I safely use a tandoor at home? Yes, use gas or electric tandoors designed for domestic kitchens. Always ensure proper ventilation, place them on heat-resistant surfaces, and never add oil or water inside a hot tandoor. 9. How do I clean and maintain a tandoor? Let it cool first. For clay tandoors, use a dry cloth or soft brush — never pour water, as it can cause cracks. For metal or gas tandoors, wipe the inside gently and season the surface periodically with oil to prevent rust. 10. Why does food taste so different when cooked in a tandoor? Because tandoor cooking combines smoke, high heat, and natural fat dripping, which caramelizes and infuses the food. This Maillard reaction gives that deep, smoky, slightly charred taste that defines authentic tandoori cuisine
More items made with tandoor are
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!
