a method of cooking meats in a super hot brick and clay oven
In Indian cookery, a method of cooking chicken or other meat. Tandoori spices - ginger, cumin, coriander, paprika, turmeric, cayenne - are mixed with pureed garlic, pureed ginger, lemon juice and oil to make a paste that is used to coat the food which turns a red-orange colour. It is then cooked in the ‘tandoor', a tall cylindrical clay oven. Traditional naan breads are also cooked in the tandoor. Tandoori spices can also be added to yogurt and used as a marinade.
Describes the Oval clay oven used in cooking method
typical dish from the Northwest of India. The word tandoor refers to the earthenware pot-oven that the food is cooked in, not the flavour itself. The tandoor is immensely hot and cooks the meat very fast from all sides at once.
A style of charcoal cooking originating in north -West India. Originally it was confined to chicken and lamb and naan bread. More recently it is applied to lobster etc. The meat is marinated in a reddened yoghurt sauce and placed in the tandoor.
An Indian method of cooking. Tandoori spices, including ginger, cumin, coriander, paprika, turmeric, and cayenne, are mixed with puréed garlic, ginger, lemon juice, and oil. After this red-orange sauce coats the food, it is cooked in the tandoor. Tandoor i spices may be added to yogurt or used in a marinade.
adjective, anything made in a tandoor (clay-oven)
The appealing color of Tandoori comes from the tandoori paste or coloring used on chicken before cooking. The paste is a blend of traditional condiments and spices, which include tomato sauce, yogurt, ginger, garlic cloves, coriander powder, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, saffron and garam masala, a north Indian blend of dry-roasted spices. The red-orange tint in genuine tandoori coloring comes from the ground annatta seed. When imported paste is not easily available, food coloring - plain red, or, if you prefer, a blend of red and yellow - is often added to the improvised mix.
A style of cooking from India based on the use of round-topped tandoor ovens made of brick and clay. Food is baked over direct heat produced by a smoky fire.
Meat marinated in yoghurt and spices and cooked in a tandoor. The tandoor is a clay oven traditionally heated by coals but the modern restaurant version is fired by gas. Tandoori is usually meat on the bone whereas Tikka is meat off the bone. See Curry Powders.
A tandoor is a tall, cylindrical clay oven found in...
