In 21st century, almost every home has an oven. Because of its wide use in cuisines, this oven technology has come very handy during the last centuries. But I am sure most of us won’t even know the real Tandoor (Oven) history. It’s not the ovens we see today like electrical microwave ovens with stainless steel as its body. I am talking about when the oven were first created.
The first ever ovens were made by clay. The functions of these ovens were the same. To cook the food and give it a smoky texture or taste because the coals were the heat creators of oven. These kinds of ovens are often used in Best Indian Restaurant(s) in st Gallen to give it that smoky taste you love on things like BBQ meals. Tandoor was first used as a flatbread maker. Because it can go for up to 480 degrees centigrade and can last in that temperature for quite a lot of time. The making of flatbread became easy and fast. There are various kinds of dishes made from the Tandoor, mostly are Indian and Pakistani as it is recorded to be invented in Arabic culture. This invention is now used almost all around the world but the real Tandoor is used only in Middle Eastern and Asian regions.
Tandoori Recipes:
Flatbreads are the most common recipes cooked in the Tandoor. Peshawar is famous for its cashews roasted in Tandoor or roasted corn marinated in spiced cream or butter with cottage cheese. Tandoori Chicken is famous to originate from Punjab side of India and Pakistan. Most of the dishes are chicken as chicken is and was favored by most of them. Chicken Tikka was originated from Mughlai cuisine. Samosa is a stuffed snack consisting of a fried or baked triangular, semilunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground lamb or chicken. This snack was originated from some regions of Central Asia. In my opinion, baked samosas are tastier and healthier than the fried ones.
There are also types of tandoor according to the regional standards. The famous of them are Pakistani, Punjabi and Afghani Tandoor. Afghani Tandoor is mostly used for flatbreads whereas Punjabi and Pakistani tandoors are used to make delicious smoky textured grilled like baked chicken, lamb or beef dishes like Tandoori Chicken or Chicken Tikka. Tikka is similar to Barbeque.
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