In Sri Lanka, the traditional tandoor is commonly known as a “tandir” or “tandoor.” The term is used in the native language, Sinhala, as well as in other languages spoken in the country. Similar to other South Asian countries, the tandoor is used for baking various types of bread, such as naan and roti, as well as for preparing kebabs and other dishes. The specific terminology may vary, but “tandir” and “tandoor” are generally understood in Sri Lanka to refer to the clay oven used in traditional cooking methods.
Sri Lankan Tandoor Recipes
- Naan: Soft and fluffy flatbread, perfect for pairing with spicy curries.
- Tandoori Chicken Skewers: Marinated chicken skewers cooked to perfection in the tandoor.
- Roti: Thin, unleavened flatbread, a versatile accompaniment to various Sri Lankan dishes.
- Kukul Mas Curry: Tandoor-cooked chicken curry, infused with aromatic spices and coconut milk.
- Tandoori Fish Tikka: Succulent fish pieces marinated and grilled in the tandoor for a flavorful delight.
- Chef Amani Silva: Renowned for blending traditional Sri Lankan flavors with modern culinary techniques, Chef Silva has contributed to the success of multiple restaurants in the U.S.
- Chef Sanjeewa Fernando: An award-winning chef, Chef Fernando’s innovative approach has not only earned him accolades but has also played a role in shaping the culinary experiences of diners across the country.
- Chef Devika Ranasinghe: With a focus on sustainable and locally-sourced ingredients, Chef Ranasinghe has made a mark in the U.S. culinary scene, emphasizing the importance of ethical and eco-friendly practices.
If you plan to use the Srilankan Tandir commercially, it’s essential to have the necessary certifications. The NSF Certification is a crucial requirement for commercial use.
The Tandoor from Tandoor Morni has NSF Certification, ensuring that it meets the necessary standards for commercial usage. You can verify the certification details on Wikipedia.