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History of Tandoor

 

Tandoor originated in Persia (Iran) and brought to India via Afghanistan by Arabs

Evidence also exists that Tandoor may have been native to India dating back to 3000 BC. Small mud plastered ovens resembling Tandoor with a side door have been found in Harappa and Mohenjodero settlements of ancient Indus valley.

 

'Tandoor' is derived from Persian (Iranian) word 'Tannur', derived from Babylonian word ‘tinuru’ based on Semitic word nar meaning fire. In Turkey, Tannur became Tandur.

 

In Afghanistan, the Tandoor was built in the ground and served as a bread making area for the entire communities.

 

During fourteenth century, a noted poet, Amir Khusrau describes Naan-e-tanuk (light bread), and Naan-e- Tanuri (Cooked in Tandoor) at the imperial court in Delhi.

 

Jahangir is credited with making Tandoor portable. The cooks were instructed to transport Tandoor to anywhere he traveled. Tandoor was used to make Naan, Roast whole baby chicks (Chooza) and large pieces of lamb.

 

In India, the first built-in Tandoor at a restaurant was installed at Moti Mahal Restaurant in 1948 in Delhi. Jawaharlal Nehru enjoyed Naan and Tandoori chicken, making them a part of official banquets for visiting foreign heads of States.

 

Tandoori chicken originated during Jahangir. Modern commercial recipe for Tandoori chicken is attributed to the original Moti Mahal restaurant in Peshawar during 1920s.

 

Most of the restaurants in United States use natural gas fired Tandoor, there is no oopla woodchips or charcoal.

 

For home use, you can buy propane gas fired Tandoor, that you can put as grill in your back yard.

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