Organic Tandoori blend

History of tandoori cooking, tandoor cooking

The history of Tandoor takes us back 5,000 years to the Indus Valley and the Harappe civilizations of ancient India. Traces of tandoor have been found during excavations of these historic sites. The use of the tandoor is not limited to the Indian continent, however; people also use it in Western and Central Asia. Traces of the tandoor have also been found in ancient Egyptian and Mesopotamian civilizations. However, the modern tandoor was brought to India by the Mughals. The "portable" tandoor was invented much later during the reign of Jahangir, a Mughal ruler. It is said that the "portable" tandoor was carried by a team of cooks whenever it traveled.

The history of the tandoor would be incomplete if we didn't mention Guru Nanak Dev - the founder of the Sikh religion who encouraged its use. In order to eliminate caste barriers and promote equality between people, he urged them to build the sanjha chulha (communal oven) in their neighborhood. This community oven concept not only helped to break down caste and class barriers, but also became a meeting point for women.

Despite the tandoor's long history, tandoori cooking was not common in Delhi until 1947. That's when Punjabi refugees brought it to Delhi. Tandoori cuisine has now taken root in India, and tandoori chicken, tandoori roasts and naans are still making our mouths water.

Heat is traditionally generated by wood or charcoal, which slows down the burning in the tandoor itself. Heat is controlled by the amount of oxygen allowed into the pit. Many tandoos have a small window at the bottom which is opened or closed to control the flow of air and therefore oxygen. The walls of the tandoor store the heat produced by burning charcoal, further raising the temperature, which can reach up to 500°. To maintain a high cooking temperature, these ovens remain lit for long periods.

Instead of charcoal, gas is used in many of today's tandoors. Today, portable electric tandoors are also used in many homes. These are more akin to electric ovens, and are made of metal rather than clay. All these changes have made tandoor cooking easier, but food connoisseurs still prefer charcoal-fired clay tandoors.

The importance of marinade in tandoori cooking

Marinating is an important part of Tandoori cooking. Cooked ingredients are usually marinated twice. The marinades of almost all Tandoori dishes are based on yoghurt. Numerous herbs and spices are used to give the dishes an exclusive flavor. The natural acidity of the yoghurt penetrates the meat, tenderizing it and allowing the spice flavors to penetrate. Meat can remain in the marinade for hours.

The meat is then threaded onto skewers and lowered into the tandoor. The high temperatures in the tandoor result in juicier meat than with other cooking methods. The smoke emanating from the dripping marinade and the earthy aroma of the tandoor's clay lining give the food an unrivalled, complex and exclusive flavour.

Which spices make up the tandoori blend?

Every village and region in India has its own spice blend, and the same goes for all the other spice blends you'll come across in India, from garam masala to yellow curry to panch poron.

Our blend includes cumin and coriander seeds, ginger root, cinnamon, cloves, turmeric root, paprika, Kerala pepper, garlic, fenugreek, tym, bay leaf, white mustard and, of course, Guatemalan green cardamom.