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Concept
Tandoor
Résumé
A tandoor (tænˈdʊər or tɑ:nˈdʊər) is a large urn-shaped oven, usually made of clay, originating from the Indian subcontinent. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoor is predominantly used in Western Asian, Central Asian, South Asian, and Horn of African cuisines.
The roots of the tandoor can be traced back over 5,000 years to the ancient Indus Valley Civilization, one of the oldest known civilizations. The standard heating element of a tandoor is an internal charcoal or wood fire, which cooks food with direct heat and smoke. Tandoors can be fully above ground, or partially buried below ground, often reaching over a meter in height/depth. Temperatures in a tandoor can reach , and they are routinely kept lit for extended periods. Therefore, traditional tandoors are usually found in restaurant kitchens. Modern tandoors are often made of metal. Variations, such as tandoors with gas or electric heating elements, are more common for at-home use.
The English word comes from the Hindustani tandūr, which came from Persian tanūr (تَنور) and ultimately from the Akkadian word tinūru (𒋾𒂟), which consists of the parts tin and nuro/nura and is mentioned as early as in the Akkadian Epic of Gilgamesh, cf. or Avestan tanûra and Middle Persian tanûr. In Sanskrit, the tandoor was referred to as kandu.
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), Kurdish tenûr, Tat tənur, Tajik tanur (танур), Turkish tandır, Turkmen tamdyr, Uzbek tandir, Luganda ttanuulu, and Somali tinaar.
The first time a tandoor is used, the temperature must be gradually increased to condition the oven's interior. This step is crucial in ensuring the longevity of the tandoor.
Source officielle
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