Tandoori Oven

What is the reason behind referring to a clay oven as a "Tandoori Oven"?

The term “Tandoori Oven” is used to refer to a clay oven due to its association with the traditional cooking method known as “tandoori” or “tandoor.” This nomenclature stems from the widespread use of clay ovens in South Asian and Middle Eastern cuisines for baking, grilling, and roasting, particularly in the preparation of dishes that carry the distinctive flavor and texture associated with tandoori cooking. The term reflects the cultural significance of the tandoor and its integral role in creating a variety of flavorful and aromatic dishes. Additionally, the global popularity of tandoori cuisine has contributed to the common usage of the term “Tandoori Oven” to describe this specific type of cooking apparatus.

A Tandoori Oven can be considered superior to a grill in certain contexts due to its unique features and the distinct cooking methods it offers:

  • Flavor Infusion: Tandoori Ovens are renowned for their ability to infuse a rich, smoky flavor into dishes, particularly associated with traditional Indian cuisine. The use of charcoal or wood in the Tandoori Oven contributes to this unique taste, which is often challenging to replicate on a conventional grill.
  • High Temperature Cooking: Tandoori Ovens can reach extremely high temperatures, often exceeding those of typical grills. The high heat is ideal for quickly cooking meats and creating a charred exterior while maintaining a juicy interior. This is especially beneficial for achieving the signature texture in Tandoori-cooked dishes.
  • To use a gas tandoori oven for commercial purposes, NSF Certification is essential. Morni Tandoor offers commercial tandoori oven that meet the necessary standards for commercial use.
  • Versatility in Cooking Styles: While grills are excellent for certain cooking styles, Tandoori Ovens offer versatility by allowing for various techniques, such as grilling, baking, and roasting. This flexibility makes Tandoori Ovens well-suited for a broader range of culinary applications.
  • Cultural Authenticity: For those who enjoy or wish to experiment with Indian and Middle Eastern cuisines, a Tandoori Oven adds an authentic touch to the cooking experience. It provides the opportunity to recreate traditional recipes that are specifically designed for this type of oven.
  • Specialized Cooking Techniques: Tandoori Ovens are designed to accommodate skewers, allowing for the preparation of kebabs and other skewered dishes. The vertical skewering method is unique to Tandoori cooking and enhances the flavors and textures of certain foods.
  • Tandoori Roti: The taste of tandoori roti differs from that of naan primarily in its simplicity and texture. It has a more straightforward flavor, with a subtle smokiness from being cooked in a tandoor (clay oven). The taste is dominated by the natural wheat flavor, creating a mildly nutty and earthy profile.
  • Naan: In contrast, naan tends to be richer and softer. The addition of ingredients like yogurt, milk, and sometimes eggs imparts a more complex and indulgent taste to naan.

The choice between tandoori roti and naan often depends on personal preference and the desired complement to a meal.

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