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"A Gem in Salt Lake
Downtown's South Pocket" --The Salt Lake Tribune |
Taj India Specializes in......Tandoori Cooking! (Indian Clay Oven) |
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| In India, a popular method of baking,
roasting and grilling is called tandoori, named after the tandoor
(clay oven), which cooks all three ways simultaneously. tandoor ovens
were initially used for baking breads. The dough was stretched,
shaped, and smacked onto the sides of the pit and baked in about five
minutes.
The historic city of Lahore, with all the glamour and vitality of Paris, still offers the best tandoori food in the world. All tandoori meat dishes are first marinated in a special spiced yogurt marinade with a natural dye called tandoori rung added to give the meat a strong aesthetic appeal with its bright red-orange color. This coloring distinguishes a tandoori dish from all others. Tandoori meats are generally very moist and tender with a distinctive earthy aroma absorbed by the clay lining of the oven. At Taj India, we have a special charcoal clay oven to reproduce the unique flavor of food cooked in a tandoor as closely as possible. |
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People
were using tandoor in Punjab centuries ago before and during Moghul
Empire. Punjab, already split between Pakistan and India, is famous
for its adventous, outgoing, eat well-drink well Punjabis. This style
of cooking was used for meats with whole chickens and large chunks of
lamb lowered into the tandoor on specially designed skewers. It has
since become one of the most popular cooking methods in Indian region.