Yep! 500 degrees celsius. Can melt zinc. Tandoor sounds the same as “keep your body tf away from this thing” in many northern Indian languages. Charcoal-fired, cooks with infrared heat.
Makes anything cooked in it juicy and tender.
Will probably cook your hand if you left it in for more than half a second.
Most everything in a rustic eatery that’s not a gravy is cooked in a tandoor. Flat breads like naan, vegetables, kebabs, etc.
It’s textured soy with a very meaty texture and is prepared with identical spices. When done correctly, it is better than chicken.
I’ll have to check it out sometime. I think the Indian place in town might do it. Thanks for the info!
My pleasure!
PS: make sure it’s from a place that has a tandoor. That’s how it gets that melt-in-your-mouth texture and smoky taste, with a charred surface.
Is that one of those ridiculously hot ovens?
Yep! 500 degrees celsius. Can melt zinc. Tandoor sounds the same as “keep your body tf away from this thing” in many northern Indian languages. Charcoal-fired, cooks with infrared heat.
Makes anything cooked in it juicy and tender.
Will probably cook your hand if you left it in for more than half a second.
Most everything in a rustic eatery that’s not a gravy is cooked in a tandoor. Flat breads like naan, vegetables, kebabs, etc.
They had one on one of the more recent Netflix cooking competitions, the thing looked more like a forge than an oven lol.
I’d like to try using one but would probably only make lightly singed charcoal.
“OUR BREADS ARE FORGED, NOT BAKED!” Sounds neat. But yeah, tandoor is just a forge that wanted to try being an oven.