Punjabi tandoor

Punjabi tandoori cooking has deep roots in the Punjab region of northern India and Pakistan. This traditional cooking method utilizes a distinctive clay oven known as a tandoor, often found in the courtyards of Punjabi homes. These ovens are ideal for preparing a range of delectable dishes, such as roti, naan, and the renowned tandoori chicken. In rural areas, you might even come across communal tandoors where neighbors gather for collective cooking.

Among the standout dishes in Punjabi tandoori cuisine are tandoori roti, laccha paratha, Amritsari kulcha, tandoori chicken, and naan. Tandoori chicken, in particular, boasts an interesting history. It is believed to have originated in Punjab before the partition of India and Pakistan. The dish gained widespread popularity in the late 1940s at Moti Mahal in Peshawar. Naan, a delightful flatbread baked in the tandoor, is another essential staple of Punjabi cuisine.

The tandoor itself is a remarkable piece of equipment. This bell-shaped clay oven can reach extremely high temperatures when fired with wood or charcoal. Traditional tandoors were often built into the ground, but modern versions are now available above ground. Using a tandoor is more than just a cooking technique in Punjab; it represents a cultural tradition, especially in villages where communal tandoors act as social hubs.

Following the partition of India in 1947, Punjabi refugees introduced their culinary traditions, including tandoori cooking, to other parts of India. This migration significantly influenced the culinary landscape in cities like Delhi, where Punjabi cuisine became immensely popular. It is worth noting that the tandoor is different from another common Punjabi oven called the bhathi, which is made from bricks or a combination of mud and clay.