IN.18.0001
Fish Tikka — Delicate Protein Tandoor Technique (मछली टिक्का)
Fish tikka presents the greatest challenge in tandoor cooking: fish proteins are delicate, have high…
Mughal tandoor tradition
IN.18.0002
Kofta — Mince Ball Binding Technique (कोफ़्ता)
Kofta is the pan-Indian meatball or vegetable ball tradition — minced lamb, chicken, paneer, or vege…
Pan-Indian from the Persi
IN.18.0003
Malai Tikka — Cream-Marinated Chicken Tikka (मलाई टिक्का)
Malai tikka (मलाई टिक्का — 'cream tikka') is the white, delicate counterpart to the vivid red tandoo…
North India; malai tikka
IN.18.0004
Seekh Kebab — Minced Meat on Skewer (सीख कबाब)
Seekh kebab (सीख कबाब) is the minced meat kebab of the Mughal kitchen: ground lamb or beef (or a mix…
Mughal court kitchens; se
IN.18.0005
Shami Kebab — Lentil-Bound Mince Patty (شامی کباب)
Shami kebab is one of the great Mughlai patties — minced meat (lamb or beef) cooked with chana dal (…
Lucknow, Awadhi cuisine —
IN.18.0006
Tandoor Clay Physics — The 450°C Wall Technique (तंदूर की भट्टी)
The tandoor (तंदूर) is a cylindrical clay oven reaching 400–500°C at the walls, generating cooking t…
Central Asia; tandoor coo
IN.18.0007
Tandoori Chicken — Two-Marinade System (तंदूरी चिकन)
Tandoori chicken (तंदूरी चिकन) is the most globally recognised Indian preparation, but the home-cook…
North India (Punjab-Pesha
IN.18.0008
Tandoor Temperature Management — Clay Oven Heat Stages (तन्दूर)
The tandoor is a cylindrical clay oven fired from below, reaching temperatures of 400–480°C at its w…
Central Asian origin — pr