Many people say “tandoori grill,” but the correct name of the oven itself is tandoor. The word tandoori refers to food that is cooked in a tandoor.
Together, they represent one of the world’s oldest and most flavorful cooking traditions.
Origin – A 4,000-Year-Old Technique
The history of the tandoor dates back to the Indus Valley civilization, in present-day Pakistan and northwestern India, where archaeologists have discovered cylindrical clay ovens from the Bronze Age.
The name is believed to derive from the Persian word tanūr, meaning oven. Through trade and cultural exchange, the technique spread across the Middle East and Central Asia. However, it was in Northern India and Pakistan that the tandoor became a central part of culinary tradition.
During the Mughal Empire (16th–19th century), the technique was further refined. Aromatic spice marinades combined with intense heat gave rise to iconic dishes such as tandoori chicken.
How Does a Tandoor Work?
A traditional tandoor is a cylindrical oven made of clay or ceramic. It is heated with charcoal or wood and can reach temperatures of up to 480°C (900°F).
What makes it unique is how the heat works:
Direct heat from the embers at the bottom
Intense radiant heat from the hot inner walls
Circulating hot air that surrounds the food
Meat is often marinated in yogurt and spices such as garam masala, garlic, ginger, and chili. The marinade helps tenderize the meat and retain moisture under extreme heat.
The meat is placed on long skewers and lowered vertically into the oven. Flatbreads like naan and roti are pressed directly against the hot interior walls, where they bake within minutes and develop their characteristic smoky flavor.
Tandoori – More Than Just Chicken
When something is described as tandoori, it simply means it has been cooked in a tandoor. It can include:
Tandoori chicken
Lamb
Fish and seafood
Paneer
Naan and other flatbreads
It is the cooking method — not a specific spice mix — that defines the dish.
Tandoor in Modern Times
Today, both traditional clay ovens and modern gas- or electric-powered versions are used in restaurants around the world. The technique has spread globally and influenced contemporary grilling methods that emphasize high heat and marination.
Yet few cooking methods can match the intensity and depth of flavor created by an authentic tandoor.
Much like a fine wine tells the story of its terroir, the tandoor reflects a heritage of culture, craftsmanship, and tradition — where fire, clay, and spices meet in perfect balance.
