tandoor

A tandoor is a traditional clay oven used primarily in South Asian and Central Asian cuisines. It is typically a large, cylindrical or pear-shaped chamber, either built above ground or partially dug into the earth, lined with clay and heated by charcoal or wood. Modern versions may be made of ceramic or steel and can be gas-fired or electric, but the interior is still clay-lined to retain high heat. The name is widely believed to derive from the Persian tandūr meaning oven.

The tandoor’s high heat, coming from the fuel at the bottom and the clay walls, creates distinctive cooking effects: bread clings to the hot inner walls and bakes in seconds, producing a blistered, smoky crust; meats and vegetables cooked on skewers are exposed to radiant heat and can be seared quickly while remaining moist.

Common foods include naan, roti, and other flatbreads, as well as tandoori chicken, kebabs, and paneer dishes. Marinades using yogurt, spices, and herbs are typical for meats to enhance tenderness and flavor. The tandoor is a central component of Punjabi cuisine but also features in Kashmiri, Uzbek, Afghan, and other regional cuisines.

In modern kitchens, compact tandoors are used for home cooking, and restaurants may use gas or electric models for convenience, consistency, and safety. While traditional clay tandoors require careful maintenance to prevent cracking and to keep the interior seasoned, they remain a distinctive and enduring method of achieving high-temperature, smoky-tasting dishes.