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TANDOOR
The tandoor, which means a clay oven, is of great antiquity; a
cooking appliance
that, either by accident or by design, is extremely efficient
and yet simple to
make.
Tandoors have been found in excavations of harappan and
pre-harrapan sites. Where and
when the first tandoors existed is still a matter of continuing
research. But, generally
speaking and because of the generic term `tandoor, it is said to
have originated in ancient
India.
Ingredients:
Clay: obtained from devoid of any sand content.
Goat hair: for binding the clay
Moonj: Dried hay .
Water: to make the dough
Process for tandoor making:
The basic ingredient used for the construction of tandoor is the
clay. This special
clay is silt free, soft and malleable.
To the clay, goat hair, bhusa-dried hay, horse dung, red gravel
(pahad ki lal
mitti), black clay (kali mitti) is added and is then kneaded
with water to a dough
like consistency and is rested for 2 days before use. For about
400 kg of clay 1
kg goat hair and 20 kg of bhusa and horse dung is added.
The entire surface of the tandoor is covered with damp jute
gunnysacks, which
provide reinforcement of the tandoor and also prevent the clay
from quickly
drying out and forming cracks. The neck of the tandoor is
reinforced with a metal
ring to avoid any de-formation during the stages of
manufacturing.
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Once the tandoor is shaped, it is left for drying in the shade,
which takes
approximately 5 to 6 weeks and is dried with the help of
smoldering charcoal and
atmospheric temperature.
Seasoning of tandoor:
The tandoors are then seasoned with spinach puree and fired on a
low
temperature for several days. Then a mixture of yoghurt, mustard
oil, jaggery and
salt is applied and is fired to maximum heat and then cooled off
before packing.
The different types are as follows:
Clay tandoor charcoal is used as fuel.
Clay tandoor - where gas is used as a fuel.
Iron tandoor where gas is used as a fuel. The commercial iron
tandoor isbasically a creation of the Nawabs of Awadh . It is used
to bake enrichedrotis which have a very high content of butter or
fat. If cooked in the
traditional clay tandoor the rotis tend to stick to the clay as
the clayabsorbs the butter or fat. But in an iron tandoor such is
not case. The firstiron tandoor used in any of the Oberoi Hotels is
in the Gharana Kitchen ofthe Oberoi Grand, Calcutta.
Metallic tandoor the outer covering of the tandoor is done with
an alloyof iron and other metal and then finally it is coloured as
per the choice.
Mobile tandoor it is generally the tandoor with an outer
covering ofstainless steel or alloy of different metal, generally
made on wheels, whichhelps for mobility and it is a great help for
out door catering.
Temperatures inside the Tandoor
The different temperature that can be obtained in a tandoor by
closing or not
closing the upper opening and regulating the draught of the
lower opening. The
tandoor works on the same principle as the oven. However it is
the only kind of
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oven that provides complete wrapped around heat whether by
accident or
design. No modern oven has that capability, making of tandoor is
one of the most
scientific and versatile way out of all cooking apparatus. By
controlling the
draught and quality of fuel, we are able to produce temperatures
up to 400*C.
The temperatures in the tandoor are further classified into:
1. Upper and lower open, charcoal burning - 380.c2. Upper and
lower open, charcoal burnt out 350.c3. Upper and lower closed -
350.c4. Upper open and lower partially closed 250.c5. Upper open
and lower closed 200.c
Temperature generally followed while cooking certain dishes:
1. Chicken 250.c.2. Tikka kebab 250.c3. Seekh kebab 250.c4. Fish
180 200.c.5. Roti 200.c6. Nan 200.c7. Parantha 250.c8. Paneer and
vegetable kebab 200.c
