Descripción del producto
PROPÓSITO
¿QUÉ ES?
The term “tandoori” is often mistaken for a recipe. In actuality, barbecue fans, the tandoor is a large clay oven, with a small, wood, charcoal, fire that can easily reach 480°c / 900°F. Marinated meats are lowered on long metal skewers into the pits until they are fully grilled. Naan bread is slapped onto the sidewalls of the oven to bake it.
EXPERIENCIA
Meat prepared for a tandoor in the modern tradition is marinated in yogurt and these spices, producing bright red meats. The flavor is tangy, mildly spicy, aromatic, and a touch pungent. Tandoori spice, can be used in other applications, as well.
GEOGRAFÍA CULINARIA
This spice blend originates from India.
The tandoor itself predates the spice blend by hundreds of years. The cylindrical pots, often buried in the ground for greater insulation, and higher temperatures, is one of a few such pots that allow air to enter the bottom, and pass out of the top, through charcoal that it superheats. The oven is believed to have originated in Persia, not India. It is found in some form throughout Central Asia.
The cooking method follows the spice trail back into Asia. The kamado, its Korean cousin, better known in North America under the “Big Green Egg” brand, operates at slightly lower temperatures, around 371°c / 700°F.
USOS TRADICIONALES
- Tandoori meats;
- Butter chicken;
- Chicken tikka masala;
IMPROVISATIONAL ‘RIFFS’
- Tandoori slow-smoked baby back ribs;
- Sous vide fish with tandoori spice;
- Omelette stuffed with tandoori potatoes;
- Tandoori ramen noodle soup.
LA HISTORIA
The modern tandoori spice blend was likely created in Delhi at the Moti Mahal Delux restaurant, by Kundan Lal Gujral, a Hindu man, in Delhi, in 1947.
Lal Gurjal was from the Punjab state. He fled the part of India that became the Pakistan state after the 1947 partition of India. He later opened the restaurant.
One of the most accessible Indian foods, making common cause with fans of barbecue, in one form, or the other, all over the world, tandoori meats are some of the most popular global Indian dishes. Using the same spice base, he created other popular dishes like Butter Chicken, and Chicken Tikka Masala.
NORTH AMERICAN TANDOOR TWIST
You can get a dedicated tandoor for your BBQ collection. You’d have to use it quite a bit to pay back its cost. If you have a komado, or Big Green Egg, you can try your hand at tandoori cooking by buying, and using, the long tandoor skewers in it. You can also set up the ceramic “pizza” racks to do the naan bread.
ALIAS
English: Tandoori Spice
Arabic: بهارات التندوري
Chinese (Simplified): 坦都里香料
Chinese (Traditional): 坦都里香料
French: Épices Tandoori
German: Tandoori-Gewürz
Hindi: तंदूरी मसाला
Indonesian: Bumbu Tandoori
Italian: Spezia Tandoori
Japanese: タンドリースパイス
Korean: 탄두리 향신료
Malay: Rempah Tandoori
Persian (Farsi): ادویه تندوری
Polish: Przyprawa Tandoori
Portuguese: Tempero Tandoori
Romanian: Condiment Tandoori
Russian: Приправа Тандури
Spanish: Especia Tandoori
Swahili: Viungo vya Tandoori
Thai: เครื่องเทศทANDOORI
Turkish: Tandoori Baharatı
Ukrainian: Приправа Тандурі
Vietnamese: Gia vị Tandoori
Zulu: Isinongo se-Tandoori
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