Indian · IV The Method
Tandoor cooking
I
Origin
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II
Description
The tandoor is a cylindrical clay oven reaching 480°C+ at its walls. Food is exposed to three types of heat simultaneously: direct radiant heat from the charcoal, conducted heat from the clay walls, and convective heat from the rising hot air. This triple-heat exposure is what gives tandoori food its characteristic charred exterior and juicy interior in minutes. The extreme temperature also causes the rapid Maillard reaction that produces the signature smoky, slightly bitter, deeply flavoured crust.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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