Tandoori Cooking Classes and Workshops

Tandoori cooking involves grilling food in a cylindrical clay oven called a tandoor.

Chicken is the most widely used meat in tandoori cooking due to its versatility and ability to absorb flavors well.

Yogurt is a crucial ingredient in tandoori marinades, as it tenderizes the meat and imparts a rich, creamy flavor.

Tandoori cooking is traditionally done in a tandoor oven, which provides high heat and a smoky flavor to the dishes.

Charcoal is the preferred fuel for tandoor ovens, as it provides consistent heat and a smoky flavor to the food.

Tandoori dishes are typically cooked at high temperatures ranging from 350-400°C (660-750°F) to achieve a charred and smoky flavor.

Hanging the marinated meat or vegetables in a tandoor oven allows for even cooking and prevents the food from burning.

Skewers are used to hold the marinated pieces of meat or vegetables in place while they are being cooked in the tandoor oven.

Naan is a popular tandoori bread that is made from wheat flour and cooked in the tandoor oven.

Raita, a yogurt-based sauce, is a common accompaniment served with tandoori dishes to balance the spicy flavors.

The primary difference between a tandoor oven and a conventional oven is the shape. A tandoor oven is cylindrical, while a conventional oven is typically rectangular.

Marinating tandoori dishes helps tenderize the meat and infuses it with flavors from the marinade, resulting in a flavorful and succulent dish.

It is recommended to let tandoori dishes rest for 5-10 minutes before serving to allow the flavors to settle and the juices to redistribute throughout the dish.

Lemon juice is often used in tandoori marinades to add a tangy and citrusy flavor to the dish.

Tandoori dishes are traditionally served on skewers, which allows for easy handling and presentation.