Tandoor

[1][2] Words related and similar to tandoor are used in various languages, for example the Dari Persian words tandūr and tanūr, Arabic tannūr (‏تنّور‎), Armenian t’onir (Թոնիր), Assyrian tanūra (ܬܢܘܪܐ), Azerbaijani təndir, Georgian tone (თონე), Hebrew tanúr (תנור), Kyrgyz tandyr (тандыр), Kazakh tandyr (тандыр), Pashto tanoor (تنور) and taneer (تانير), Kurdish tenûr, tendûr, Tat tənur, Tajik tanur (танур), Turkish tandır, Turkmen tamdyr, Uzbek tandir, Luganda ttanuulu, and Somali tinaar.

Conditioning can be done by starting a very small fire and slowly adding fuel to increase the amount of heat inside the tandoor gradually.

[citation needed] The Punjabi tandoor from South Asia is traditionally made of clay and is a bell-shaped oven, which can either be set into the earth or rest above the ground and is fired with wood or charcoal, reaching temperatures of about 480 °C (900 °F; 750 K).

[15] The baking of a traditional, white bread called çörek in Turkmen is an ancient and honored culinary ritual in Turkmenistan.

Various spices can be added to the Turkmen bread: cumin, cinnamon, olives, mustard, sunflower seeds and other flavoring ingredients.

Peshawari Khar are roasted cashews and cottage cheese paste marinated in spiced thick cream grilled in a tandoor.

Balochs and aloos are potatoes stuffed with cottage cheese, vegetables, and cashew nuts, roasted in a tandoor.

[18][19] The chicken is marinated in yogurt seasoned with garam masala, garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe.

It is normally served and eaten with a green coriander chutney or used in preparing the curry chicken tikka masala.

Tangdi kabab, a popular snack in cuisine from the Indian subcontinent, is made by marinating chicken drumsticks and placing them in a tandoor.

When prepared, the drumsticks are usually garnished with mint leaves and served with laccha (finely sliced half moons, with a squeeze of lemon and a pinch of salt) onions.

Samosa is a stuffed snack consisting of a fried or baked triangular, semilunar, or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground lamb or chicken.

In some regions of Central Asia (i.e., Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan), samosas are typically baked in a tandoor, while they are usually fried elsewhere.