In Bangladesh, the traditional tandoor is known as a “bhatti” or “bangladeshi tandoor” The term “bhatti” is commonly used to refer to the clay oven where various types of bread, including naan and roti, are cooked. The tandoor has been a part of local culture for many years, and its introduction predates modern recorded history.
The use of tandoors in South Asia, including Bangladesh, can be traced back to ancient times. Tandoori cooking has historical roots in the Indian subcontinent, and it has become an integral part of the culinary traditions of the region. The exact timeline of its introduction is challenging to pinpoint, but it has been a significant aspect of local cuisine for centuries. The tandoor’s influence on cooking techniques and flavors is widespread in the region, and it remains a popular method of preparing various dishes, especially bread and kebabs, in Bangladesh and beyond.
- Bangladeshi Tandoor
Local Cuisine Cooked in Bangladeshi Tandoor
- Naan: A leavened flatbread.
- Roti: An unleavened flatbread.
- Tandoori Roti: Roti cooked in the tandoor for a distinct flavor.
- Tandoori Paratha: Layered flatbread cooked in the tandoor.
- Tandoori Chicken: Chicken marinated in yogurt and spices, then cooked in the tandoor.
- Tandoori Kebabs: Various kebabs like seekh kebabs and reshmi kebabs cooked in the tandoor.
- Tandoori Fish: Marinated fish cooked in the tandoor for a smoky flavor.
Appreciation to Bangladeshi Chefs in the USA
We express our gratitude to the Bangladeshi chefs in the USA for their significant contributions to the culinary landscape and the economy.
- Chef Community: A growing number of Bangladeshi chefs are making their mark in the US culinary scene.
- Entrepreneurship: Many Bangladeshi chefs have become successful entrepreneurs, establishing their own restaurants and businesses.
- Cultural Ambassadorship: Bangladeshi chefs play a vital role in promoting Bangladeshi cuisine, culture, and traditions in the diverse culinary landscape of the USA.
- Contribution to the US Economy: The collective efforts of Bangladeshi chefs contribute significantly to the economic growth of the United States through the restaurant industry, job creation, and entrepreneurship.
The use of Bangladeshi tandoors in commercial settings in the USA requires NSF certification. Tandoors, specifically those designed for morni tandoor, typically possess NSF certification. For more detailed information, you can refer to the relevant Wikipedia page.
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