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TANDOOR oven

Pec Tandoor

In our restaurant we use for cooking some meals since 1978 tandoor oven.

The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal.Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven.

The tandoor is used for cooking certain types of Iranian, Afghan, Pakistani and Indian foods such as tandoori chicken, chicken tikka and bread varieties like tandoori roti and naan. The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in a tandoor. It is thought to have travelled to Central Asia and the Middle East along with the Roma people, who originated amongst the Thar Desert tribes.

In India, the tandoor is also known as a bhatti. The Bhatti tribe of the Thar Desert of northwestern India and eastern Pakistan developed the bhatti in their desert abode, and thus it gained the name. The tandoor is currently a very important fixture in many Pakistani/Indian restaurants around the world.

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