Barbecue is an impeccable type of cooking that needs to introduction. Popular down under, barbecue is taken seriously all across the planet. People love having their favorite bit of meat or veggies roasted under the seething, hot coal.
However, when it comes to India, things are a bit more refined and perfect in their own sense. People might give all of the credit to countries with their own installments of the same. But, Tandoor is almost an undisputed king.
As we all know, Indian cuisine needs no introduction. People from all over the world have a bit of Indian cuisine, no matter how much they despise spices. It all boils down to satisfying the taste buds at the end of the day.
Now, a tandoor is not really different from the principle on which a barbecue runs. The initial conditions are pretty much the same. Coal is used primarily in cooking whatever is in place. However, the time taken to do so is significantly less, in the case of a tandoor.
As far as a barbecue is concerned, the raw item is placed on top of a grill which is then placed on the hot, burning coal. Using the heat of the coal, the food is roasted/cooked. People add oils and other ingredients as well so as to give the meat or veggies some flavor.
When it comes to the tandoor, things are a bit evener. The usage of spices is not unknown as far as India is concerned. Taking Odisha, an east coastal state as an example, tandoori items are prepared comprehensively.
These items used all the organic spices Odisha has to offer to give them simply the best taste and flavor. But, there’s a small twist. A Tandoor is in the form of a small drum/well in which the said meat or veggies are placed by sticking them onto a rod.
The heat is evenly spread throughout the tandoor and the pieces get cooked evenly. There is technically no need to twist and turn the rods as well. Another impressive feat is that the oils and other ingredients that drip can be easily collected at the bottom that is disposable effortlessly.
What are the Tandoori dishes that you have tried?
