Barbecue Styles - The Tandoor

Probably the most universal method of cooking, the barbecue is found
in regional variations all over the world. In India, Turkey, Iran,
Afghanistan, Pakistan, the Balkans, Central Asia, Burma, and
Bangladesh, it flourishes in the form of the tandoor. In these parts
of the world, the tandoor is the accepted form of grilling. The term
tandoor is used to describe both the cylindrical clay oven used for
cooking and baking and the method of cooking itself.The tandoor is
said to have traveled to Central Asia and the Middle East along with
the Roma or Romani people, also known to the Western world as Gypsies.
Archaeological evidence points to the existence of the tandoor in the
ancient sites of Harappa and Mohenjo daro dating as far back as 3000
B.C. The popularity of the tandoor in India continued through the
periods of Muslim rule in South Asia till date when the chicken tikka
masala reigns supreme in restaurants over the world.The heat for the
tandoor is traditionally generated by a charcoal or wooden fire
burning within the tandoor itself. Temperatures within the tandoor can
approach up to 480°C (900°F) and it is not unusual for them to remain
lit for long periods to maintain the high temperature.The typical
foods cooked in the tandoor are certain types of Iranian, Afghan,
Pakistani, and Indian dishes such as the tandoori chicken, chicken
tikka, and breads such as tandoori roti and naan. The chicken tikka is
a South Asian dish made by grilling small pieces of chicken which have
been marinated with spices and yoghurt. It is traditionally boneless
and cooked on the tandoor in skewers. It could be eaten like a kebab
with green coriander chutney or could be used to prepare the curry
chicken tikka masala.The other favorite, tandoori chicken is a roasted
delicacy that originated in North Western India. It later became a
popular Punjabi dish during the time of the Mughals in Central and
Southern Asia and remains popular in that area till date. The chicken
is marinated in yoghurt seasoned with typically Indian spices such as
garam masala, ginger, garlic, cumin, peppers, and turmeric for the red
color. Cooked traditionally in the clay oven, it can also be done on a
grill.Like the barbecue itself, the journey of the tandoor continues
unabated, with Pakistani and Indian restaurants serving up tandoori
delicacies to countless guests all over the world. The tandoori
repertoire has gone on to include all kinds of meats, seafood,
poultry, vegetables, and even fruits and cheeses and its popularity
continues to increase manifold everyday.