tandoors

A tandoor is a cylindrical or cone-shaped clay oven used in South Asian and Central Asian cooking. Traditionally fired with charcoal or wood, the oven is heated to high temperatures, creating radiant heat along the inner walls and strong convection that cooks food quickly. The exterior is usually unglazed clay, sometimes coated with a mineral varnish, and the opening at the top or side provides access for placing food on the walls or on skewers.

Tandoors have a long-standing presence in the cuisines of India, Pakistan, Afghanistan, and parts of Iran and Central Asia. Traditional models can be embedded in the ground or appear as tall, freestanding vessels. The heat source and vertical cooking environment enable distinctive results, including bread that clings to the inner walls and meat that develops a charred crust while remaining moist inside.

Common uses include baking naan, roti, and other flatbreads pressed or slapped onto the hot interior surface, as well as cooking skewered meats such as tandoori chicken and seekh kebabs. Marinades often feature yogurt and spices to complement the high-heat cooking.

Modern tandoors vary in material and fuel. Clay tandoors remain traditional, while metal and insulated versions exist for home and restaurant use, including electric or gas-fired models. These provide a similar cooking environment with controlled heat, though flavor can differ from wood-fired varieties.

Maintenance involves regular cleaning of ash and food residues, periodic lining or glaze repairs, and careful handling of hot surfaces. Tandoors are noted for their distinctive flavor and texture, contributing to a characteristic style of regional cooking.