1. STATE INSTITUTE OF HOTEL MANAGEMENT NEW TEHRI
NAME – ASHISH NAKOTI 3RD SEMESTER SUBJECT – FOOD PRODUCTION
TOPIC - TANDOOR SBMITTED BY - ASHISH NAKOTI SBMITTED TO - MR.KULDEEP SINGH ASST. PROFESSIOR

2. TANDOOR

3. A tandoor is also known as tanner is a cylindrical clay or metal oven used in cooking and baking. The tandoor is used for cooking in Southern, Central, and Western Asia.

4. TANDOOR

5. TEMPERATURE OF TANDOOR

6. The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself .  Temperatures in a tandoor can approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature.

7. TYPES OF TANDOOR 1- Afghan tandoor 2- Punjabi tandoor
3- Armenian tandoor
4- Azerbaijani tandoor

8. AFGHAN TANDOOR
The Afghan tandoor sits above the ground and is made of bricks.

9. PUNJABI TANDOOR
The Punjabi tandoor from the Indian Subcontinent is traditionally made of clay and is a bell-shaped oven, which can either be set into the earth or rest above the ground. Tandoor cooking is a traditional aspect of Punjabi cuisine in undivided Punjab.
In India and Pakistan, tandoori cooking was traditionally associated with the Punjab, as Punjabis embraced the tandoor on a regional level, and became popular in the mainstream after the 1947 partition when Punjabi Sikhs and Hindus resettled in places such as Delhi. In rural Punjab, it was common to have communal tandoors. Some villages still have a communal tandoor, which was a common sight prior to 1947.

10. TANDOOR COOKING
Tandoori cooking, an Indian method of cooking over a charcoal fire in a tandoor, a cylindrical clay oven. ... Meats cooked in the tandoor are marinated in yogurt and spices and threaded on long skewers that are placed vertically in the oven with one end resting in the ashes.

11. INVENTION OF TANDOOR
Traces of tandoor have also been found in ancient Egyptian and Mesopotamian civilizations. However, modern tandoor was brought to India by the Mughals. Portable tandoor was invented much later during the reigns of Jahangir, a Mughal ruler.

12. SEASONING OF TANDOOR
Apply 2 coats of masala/paste for curing purpose. This paste is made by using ground spinach (Palak), mustard oil (or any oil), jaggery, – 6 eggs, turmeric power, and a pinch of salt, curd.

13. INSTALLATION OF TANDOOR
After Ready to use
1- No cooking for initial 3 days
2- Low heat for 2 days for 30min
3- High heat for 30min from 3rd day.

15. MAIN FEATURES TANDOORI FOOD
1- Fat free
2- Smoky flavor
3- Non saucy
4- Flavor retention

16. ELECTRONIC TANDOOR

17. TANDOORI PRODUCTS NAMES
TANDOORI CHICKEN
CHICKEN TIKKA
LAMB TIKKA
SHIK KEBAB
MIXED KEBAB
MAKHINI KEBAB

18. • Paneer – most accepted
• Paneer tikka
• Stuffed kebabs
• Breast pieces / drumsticks / whol meats / rolled meats
• Vegetables kebads
• Tandoor gobi musallam
• Vegeatables sheek kabab