Tandoor

A tandoor, also known as a tannour, is a cylindrical oven crafted from clay or metal. It is widely used for cooking and baking across Southern, Central, and Western Asia, as well as in the South Caucasus. Traditionally fueled by charcoal or wood fires, tandoors facilitate various cooking methods, including live fire cooking, radiant heat cooking, convection cooking, and smoking. These ovens can reach temperatures as high as 480 °C (900 °F) and serve as a link between makeshift earth ovens and horizontal-plan masonry ovens.

The term "tandoor" originates from the Persian language, which in turn derives from the Akkadian word "tinūru." Many languages have similar terms for this unique oven, including Dari Persian, Armenian, Georgian, Arabic, Assyrian, Hebrew, Turkish, Uzbek, Azerbaijani, and Kurdish.

When using a tandoor for the first time, it's essential to gradually increase the temperature to properly condition the oven's interior. Various types of tandoors exist, each with distinct characteristics and traditional uses, such as the Afghan tandoor, Punjabi tandoor, Armenian tonir, and Azerbaijani tandir.

Tandoors are ideal for baking a variety of flatbreads and dishes, including tandoori roti, naan, tandoori chicken, chicken tikka, tangdi kabab, and samosas. The cooking method in a tandoor imparts unique flavors and textures to the food, making it a favored choice for many traditional dishes in the regions where these ovens are commonly used.