The Lure of Tandoor

Indian food is one of the most prevalent cuisines nowadays and with good reason. It is one of the most diverse and tastiest. Flavors range from searingly hot or honey sweet. There are curries , and chutneys along with biryanis. The most popular is tandoor cooking- heating up meats and vegetables and baking breads with the use of a tandoor oven.This way of cooking has become so popular even Americans are getting into cooking it at home.


This was the subject of an intensive article by Steven Raichlin in The New York Times Dining section on Wednesday. There was an interview with the top and perhaps only tandoor oven maker , Ron Levy. Mr Levy had come upon this occupation by accident. He was recreating ancient Cretian amphoras when he was asked to create a tandoor. All he had to do was skip the glaze taper the vessel's mouth more and get rid of the bottom. Mr Levy has done very well since the start in 1986. Top restaurants around the world have used his tandoor ovens.

Tandoor oven cooking is versatile. The oven can be heated up to 750 degrees Fahrenheit and can both bake and cook. The savory naan, bread, India's and Afghanistan's staple can be baked in it, usually on the walls until its;light and puffy. The oven also can produce deliciously cooked chicken and lamb thanks to the meat being smoked during the process. Vegetables can also be cooked and Mr Levy's tandoor can produce some deliciously cooked and smoked portobello mushrooms.

Tandoor cooking is irresistible. It is tasty , combining both regular roasting and smoking. The result is a tasty, addictive blend of flavors that is both exotic and thrilling.

My apologies for the column not appearing yesterday, Blogspot was undergoing some technical difficulties