Tandoor is currently one of the most important menus in the Indian restaurants around the world. The word Tandoor means a cylindrical oven used for baking and cooking. Traditionally the fuel used in Tandoor is charcoal or firewood. Modern Tandoor ovens uses cooking gas and electricity also instead of charcoal tandoor. The charcoal or firewood burns inside the tandoor oven itself exposing the cooked item exposure to live-fire and hot air from it. The temperature inside the Tandoor is kept near to 480 degrees Celsius. The food cooked in the Tandoor oven is known as Tandoori. The radiant heat and convection cooking technique from the Tandoor, allowing the fat and juices from the cooked dish drip into the fuel,thereby making it extremely delicious and adorably flavoured.
A variety of non-vegetarian dishes as well as different types of flatbreads like Tandoori Roti, Tandoori Naan, Tandoori Laccha Paratha and many more can be prepared by the Tandoor way. Tandoor style of cooking is used by people of a vast geographical area and so many variants like Punjabi style,Afghan style, Armenian style etc are very popular.
