Hotel management tandoor

1. Tandoor Cooking
Name – Shyam Mishra
Class – SY BBA HM
Roll no – 33
Subject – Quantity Food and
Beverage Production
Submitted to – Naveen Rai Sir

2. What is a Tandoor?
A tandoor also known as tannour is predominantly a
cylindrical clay or metal oven used in cooking and baking.
The tandoor may have originated in Rajasthan, where
archeologists have found tandoor remains dating from
2600 B.C. The first tandoors were used to bake flatbread,
a tradition that survives in South Asian roti,
Afghan naan and Turkmen chorek. The tandoor is now
used for cooking in Southern, Central, and Western Asia,
as well as in the South Caucasus.

3. History of
Tandoor
History of Tandoor takes us back by
5000 years to Indus valley and
Harappan civilizations of ancient India.
Traces of tandoors were found from the
excavation of these historical sites. Use
of tandoor however is not limited to only
the Indian subcontinent; people use
tandoor in West and Central Asia as
well. Traces of tandoor have also been
found in ancient Egyptian and
Mesopotamian civilizations. However,
modern tandoor was brought to India by
the Mughals. Portable tandoor was
invented much later during the reigns of
Jahangir, a Mughal ruler. It is said that
portable tandoor was carried by a team
of cooks whenever he travelled.

4. Types
of Tandoor
Afghan tandoor
The Afghan tandoor sits above the
ground and is made of bricks.
Punjabi tandoor
The Punjabi tandoor from South
Asia is traditionally made of clay and
is a bell-shaped oven, which can
either be set into the earth and fired
with wood or charcoal reaching
temperatures of about 480 °C
(900 °F; 750 K),or rest above the
ground. Tandoor cooking is a
traditional aspect of Punjabi cuisine in
undivided Punjab.

5. Types on Tandoor
Armenian tandir
In ancient times, the tonir was worshiped by the Armenians as a symbol of the sun in the ground.
Armenians made tonirs in resemblance with the setting sun "going into the ground" (the Sun being
the main deity). The underground tonir, made of clay, is one of the first tools in Armenian cuisine, as
an oven and as a thermal treatment tool. Armenians are said to have originated underground tonirs.
Azerbaijani tandir
In ancient times people used it to cook bread and various dishes.
Tandir bread (tandoori bread) is widespread bread type in Azerbaijan. Tandir bread is baked from the
heat of the tandir's walls, which ensures very fast baking.
One of the world's biggest tandoors was built in Azerbaijan's southern city of Astara in 2015. The
height of the tandoor is 6.5 m (21 feet) and the diameter is 12 m (39 feet). The tandoor consists of 3
parts.

6. Dishes
A tandoor may be used to bake many different types of flatbread. Some of the most common are tandoori
roti, tandoori naan, tandoori laccha paratha, missi roti, laffa, and tandoori kulcha.
Peshawari Khar is roasted cashews, and cottage cheese paste marinated in spiced thick cream grilled in a tandoor.
Balochs and aloos are potatoes stuffed with cottage cheese, vegetables and cashew nuts, roasted in a tandoor.
Tandoori chicken is a roasted chicken delicacy that originated in Punjab region of South Asia.The chicken is
marinated in yogurt seasoned with garam masala, garlic, ginger, cumin, cayenne pepper, and other spices
depending on the recipe. In hot versions of the dish, cayenne, red chili powder, or other spices give the typical red
color; in milder versions, food coloring is used. Turmeric produces a yellow-orange color. It is traditionally cooked at
high temperatures in a tandoor, but can also be prepared on a traditional grill.
Chicken tikka is a dish from Mughlai cuisine that originated in Punjab region. It is made by grilling small pieces of
boneless chicken which have been marinated in spices and yogurt. It is traditionally cooked on skewers in a
tandoor and is usually boneless. It is normally served and eaten with a green coriander chutney, or used in
preparing the curry chicken tikka masala.
Tangdi kabab, a popular snack in cuisine from the Indian subcontinent, is made by marinating chicken drumsticks
and placing them in a tandoor. Various freshly ground spices are added to the yogurt to form a marinade for the
chicken. Traditionally, the marinaded chicken is given 12 hours at the least. When prepared, the drumsticks are
usually garnished with mint leaves and served with laccha (finely sliced half moons, with a squeeze of lemon and a
pinch of salt) onions.

7. Importance of
Marination in Tandoori
Cooking
Marination is an important part of
tandoori cooking. Ingredients that
are cooked are generally
marinated twice. Marinades of
almost all tandoori dishes have
yogurt as its base. Many herbs
and spices are used to give
exclusive flavor to dishes. Natural
acidity of yogurt cuts through the
meat, tenderizes it and allows the
flavors of spices to permeate in.
Meat is allowed to sit into the
marinade for hours.

8. THANK YOU