About Tandoori Ovens

A Tandoori oven is a very large clay pot that often stands shoulder-high above a kitchen floor. Commonly used in India and Pakistan, the sides of a tandoori oven curve inward towards a centralized exhaust hole. Tandoori ovens are designed to provide very high and very dry heat, and its fuel is provided by charcoals that line the bottom of the structure. Most of the food cooked in a tandoori oven develops a crisp outer layer and a moist interior.

What are the dishes often cooked in tandoori ovens? Usually different kinds of meat, like chicken, beef, fish and lamb. Here’s how the meat cooking is usual done: the meat is skewered in a thin, metal blade, inserted into the center hole of the oven, and is suspended for a few minutes in the hottest part of the oven, just above the coals. The meat is then removed and is usually served with rice and drizzled with sauce.

There are many old beliefs concerning tandoori ovens or tandoori pots, one of which is that certain flavors are supposed to radiate from the walls of the clay pots as you cook in it. However, many people disregard this idea as the surface of the clay is very fine and grainy. They explain that flavor is added to the dish through the use of charcoal or through the self-juice of skewered meat.

Today, tandoori ovens are used around the globe, and lots of electric tandoori ovens now exist. Indian and Pakistani restaurant often serve meat dishes cooked in tandoori ovens. These meat dishes are usually marinated first in lime or yogurt marinades to add flavor and moisture. Bread and other pastries can also be cooked in tandoori ovens, but these must be observed carefully and periodically for bread can easily burn in a tandoori oven.