What Is A Clay Tandoor Oven?

What is a Tandoor Oven?

A tandoor oven, also known as a tandoori oven, is a cylindrical clay or metal oven used in cooking and baking. The tandoor oven originated in ancient India and Pakistan over 5,500 years ago. Archaeological evidence suggests early tandoor ovens were made of clay and other ceramic materials.

Tandoor ovens are traditionally dug into the ground and made from clay. Modern tandoor ovens can also be freestanding metal cylinders. The key features that distinguish a tandoor oven are:

• Cylindrical shape
• Made of clay, ceramic, or metal
• Heated by burning wood or charcoal at the bottom
• Extremely high temperatures – can reach about 480°C (900°F)
• Food is cooked by radiant heat rather than baked

Tandoor ovens allow for a unique cooking method that produces flavorful tandoori dishes like tandoori chicken, naan bread, kebabs, and more. The intense dry heat and smoky flavors imparted by the charcoal are hallmarks of tandoor cuisine.

Clay Construction

Tandoor ovens are traditionally made from clay or bricks formed into a cylindrical or bell shape. The clay provides excellent insulating properties which allows tandoor ovens to reach very high temperatures. According to Great Curry Recipes, the internal temperatures can reach in excess of 485°C (900°F). The thick clay walls retain the heat and radiate it back into the oven cavity.

Modern tandoor ovens are still made from clay, but some use other insulating materials like concrete or ceramic fibers. Regardless of material, the distinctive shape and insulating properties are key to how tandoor ovens work. As a fire burns at the bottom of the cylinder, the oven walls steadily heat up to the high temperatures needed for tandoori cooking.

Cooking Method

Tandoor ovens use live fire or charcoal to produce intense heat for cooking. Food items like meats and breads are cooked by direct exposure to the high heat environment inside the clay chamber. Long metal skewers are commonly used to skewer food items so they can be inserted vertically into the oven to cook. Another technique is to stick and press the food directly against the heated inner walls of the chamber.

The use of live fire and the clay construction impart a characteristic smoky flavor to dishes cooked in a tandoor oven. The intense heat from the flames or coals sears and chars the exterior of foods while cooking them quickly and thoroughly on the inside.

Common Dishes

Some of the most popular dishes cooked in a tandoor oven include:

Tandoori Chicken – Chicken marinated in yogurt and spices and then cooked in the high heat of the tandoor. The marinade helps keep the chicken moist while the high heat gives it a charred exterior.source

Naan Breads – Soft, chewy flatbreads that are slapped onto the interior walls of the hot tandoor oven. The high heat cooks them quickly resulting in a puffed bread with a smoky charred flavor.source

Kebabs – Small pieces of meat, seafood or vegetables threaded onto skewers and cooked quickly over the hot coals. Common kebabs cooked in a tandoor include chicken tikka, paneer tikka, shrimp tikka.source

Tandoori Fish – Fish fillets marinated in tandoori spices, yogurt and lime juice then cooked quickly in the hot tandoor oven resulting in moist, flaky fish with a smoky flavor.source

Vegetables – Vegetables like peppers, onions, potatoes, cauliflower and okra can all be cooked quickly over the hot coals resulting in tender vegetables with a delicious char.source

Regional Variations

Tandoors are found across India, Central Asia, and the Middle East, but regional variations exist in size, shape, clay used, and heating method.

In India, tandoors tend to be large, cylindrical, and made from local clay. They are heated with wood or charcoal fires at the bottom. In Afghanistan and Central Asia, tandoors are often smaller, beehive or bell-shaped, set into the ground, and heated from a side firebox. Smaller tandoors allow cooking flatbreads closer to the heat source.

Tandoors go by different names regionally. In India, they are simply called tandoor ovens. In Afghanistan and Central Asia they may be called tandyr, tannur, or sac tannur. In the Middle East, they are known as taboon ovens.

Clay ovens are an ancient cooking tradition in many parts of Asia. Villages often have community tandoors for cooking fresh breads daily. Family tandoor ovens are passed down through generations as treasured possessions. Regional varieties reflect local culture, cuisine, clay sources, and heating methods.

Modern Uses

Tandoor ovens are commonly used in Indian restaurants today to make staple dishes like tandoori chicken, naan bread, and tikka kebabs. Many restaurants have traditional clay tandoors as a centerpiece in their kitchens. However, tandoori cooking has also become popular outside of Indian cuisine. Cooking competition shows like MasterChef frequently feature tandoori challenges where contestants must make dishes like tandoori prawns or spiced lamb chops using small electric tandoor ovens. Some companies have created countertop electric tandoor ovens for convenient home cooking as well. These mini ovens allow people to make authentic tandoori recipes without investing in a full-size clay tandoor. Frozen and ready-to-cook tandoori items have also emerged in grocery stores, providing quick homemade tandoori meals. So while tandoor ovens originated in ancient India, today they have become a staple appliance for making tandoori cuisine in professional and home kitchens worldwide.

Maintenance

Properly maintaining a clay tandoor oven is crucial for its longevity and performance. When firing up a new tandoor for the first time, it’s important to follow a curing process over several days to allow the clay to fully dry and set.

According to Homdoor (https://www.homdoor.com/tandoori-grill-maintenance-tips/), the curing process involves initially heating the tandoor at a low temperature for 2-3 hours and gradually increasing to higher heats over successive days. This helps prevent cracking from thermal shock.

Cracks can develop in the clay from improper curing or careless heating/cooling. Small cracks can be patched by applying a clay slip mixture to the affected area according to SimpleNick (https://www.simplenick.com/2018/04/24/cleaning-the-tandoors/). Larger cracks may require dismantling and rebuilding part of the tandoor.

For cleaning, ash and debris should be brushed from the walls and floor with a wire brush after each use once cooled. A mild abrasive can help remove stubborn stains. The exterior can be wiped down as needed.

When heating, the tandoor should be brought up to temperature slowly over 1-2 hours. Allow the oven to fully cool before any cleaning. Sudden temperature changes can cause detrimental cracks in the clay body.

Advantages

A clay tandoor has several key benefits that make it a popular cooking apparatus. The most notable is the unique smoky flavor it imparts to food. As the charcoal or wood fuel burns within the tandoor, it infuses the clay interior with smoke that permeates whatever is being cooked. This gives traditional dishes like tandoori chicken their distinctive smoky taste.

The shape and thick walls of the tandoor also enable very high heat cooking. Temperatures can reach over 900°F near the bottom, which allows for quick cooking and searing of meats and vegetables. At the same time, heat dissipates higher up, creating different cooking zones for versatile use.

Tandoors are also quite energy efficient, as their insulation retains heat extremely well. Once heated up, a tandoor uses little additional fuel to maintain cooking temperatures. This makes them economical and eco-friendly.

Finally, tandoors are designed to be durable and long-lasting. With proper maintenance, a tandoor made of high quality clay can function for years or even decades while maintaining its heating properties and structural integrity. Their longevity offsets the higher initial investment required.

Sources:
https://www.justdial.com/Coimbatore/Tandoori-Oven-Distributors/nct-11849838

Disadvantages

Despite the popularity of clay tandoor ovens, there are some drawbacks to consider before purchasing one. The biggest disadvantage is the high initial cost. Constructing a traditional clay tandoor requires specialized skills and quality materials, making it an expensive investment compared to a basic grill or oven (https://tandoorsclayoven.wordpress.com/2016/03/28/understanding-the-advantages-and-disadvantages-of-cooking-food-in-tandoor/).

Clay tandoor ovens are also extremely heavy and not portable. The thick clay walls and chamber make moving or relocating them very difficult after construction. This permanently fixes the oven in place, limiting flexibility.

Maintenance is another downside. The clay walls and base need periodic repairs and replacement due to cracking or wear from heat exposure over time. Reapplying heat-resistant coatings inside the chamber is also required regularly (https://www.homdoor.com/propane-vs-charcoal-tandoori-grill/).

Finally, clay tandoor ovens can pose safety risks if used improperly. The open flames and intense heat require caution when lighting charcoal, adding food, or removing dishes. Inexperienced users may burn themselves without taking proper precautions. Ovens must be thoroughly preheated before cooking and allowed to fully cool after use to prevent accidents.

Interesting Facts

The earliest evidence of tandoor oven use dates back over 5,000 years ago to the Indus Valley civilization in modern day Pakistan and northwest India [1]. Tandoors were traditionally dug into the ground and made from clay, taking advantage of the insulating properties of earth. This ancient method is still used in rural villages.

Tandoors hold cultural significance and play an important role in many traditions. In ancient times, tandoors were communal village ovens used by entire communities. Wedding rituals in some regions involved the bride lighting the tandoor for the first time. Many festivals feature special tandoori dishes.

Today, modern tandoors allow chefs to reach much higher temperatures than other ovens. Temperatures of over 900°F can be achieved. The intense heat and smoky flavors are ideal for cooking meats, breads, and more [2]. While traditional tandoors required a bed of hot coals at the bottom, gas-fired tandoors are now common.