There have been many changes to tandoor food since its early days, but it still has the same charm. You can find a lot of new flavours in your kitchen if you learn about the history and method of tandoor cooking, whether you're a home cook or a professional chef.

The Roots of Tandoor Cooking

It's not new to cook in a tandoor. It's an old custom that began in South Asia many thousands of years ago. Back then, people hid simple clay ovens that they made by hand. People mostly baked flatbreads in these early tandoors. The flatbreads were crispy on the outside and soft on the inside.

Over time, people began to try new things. They added fish, vegetables on skewers, and meats that had been marinating. The tandoor stopped being just an oven and became the center of family feasts, parties, and cooking outside.

What Makes Tandoor Cooking So Special?

What's so special about a tandoor that makes it different from an oven or grill? There are three things that will tell you the answer: heat, flavor, and skill.

• High Heat- Tandoors may attain tremendous temperatures, much beyond those of most ovens. In this case, food cooks faster, stays juicy on the inside, and gets a nice char on the outside.
• Smoky Taste- The food naturally has a delicious smoky taste because it is cooked over an open flame or hot charcoal.
• Different Ways to Cook- Food is either stuck to the wall (like bread) or put on skewers that are vertically stacked. This makes sure it cooks evenly and gives it that unique look and feel.

This mix is what makes tandoori food so special—the slightly burned sides, the soft bites, and the flavors that are hard to get from any other cooking process.

Classic Dishes Cooked in a Tandoor

Some things can be cooked in a tandoor. It doesn't matter what you make once you get the hang of it. Here are some of my all-time favorites:

• Tandoori Chicken

This chicken is marinated in yogurt, herbs, and spices and then cooked until it's soft and smokey. A favourite that always makes people happy.

• Roti and Naan

The fluffy, a little chewy, and just the right amount of burn. Flatbread just isn't the same after having naan made in a real tandoor.

• Veggie and Paneer Skewers

Spiced broccoli and tasty paneer cubes are just two examples of vegetables that taste great when cooked in a tandoor.

• Tandoori Lamb or Fish

In a tandoor, seafood, and red meat take on a whole new personality. They get crispy sides, smoky centers, and a lot of personality.

Tandoor in Modern Kitchens

Tandoors used to be big clay ovens that were usually outside and not easy to control. But thanks to new ideas, tandoor cooking is now common in modern homes. These days, you don't need a lawn or a big clay pot hidden in the ground to eat real tandoori food.

There are now movable, gas, charcoal, and even stainless steel tandoors that make this old way of cooking safe and useful for everyday use. You can make tandoori meals at home that look like they came from a restaurant if you have the right tools.

Your Perfect Tandoor Starts with Tandoori Morni

This brand is the one to get if you want to have your own tandoor at home or if you want to get better at cooking.

They are not diners; instead, they make and sell high-quality tandoors that can be used by both home cooks and professional chefs. There are many kinds and types of tandoors to choose from, from traditional clay ones to sleek stainless steel ones.

Why is Tandoori Morni different? Because they love what they do and pay close attention to every detail. Each tandoor is made with care and attention to detail, with the goal of keeping traditions alive while also fitting in with modern kitchens.

Bring Home the Art of Tandoor Cooking

Making food the old-fashioned way, with fire, flavor, and a bit of style, is very fulfilling. With a tandoor from Tandoori Morni, you can cook in the same age-old way in your own home or garden.

Are you ready to learn how to cook in a tandoor?

You can find the right tandoor at Tandoori Morni to start your trip with flavor. Today is the start of your cooking adventure!