The worldwide use of world-famous Tandoor

Yes! We the Indians don’t have the monopoly of relishing Tandoori food alone. In fact, so many other nations are making their recipes tastier with it. Let’s explore the types of interesting Tandoors used across the globe. Let’s explore The worldwide use of world-famous Tandoor- 
India clears the clutter – a fine divide between the business and family buzz – 
Since, ours is the nation of familial bonds, jolly gatherings, and good food; so, we prefer to cook and eat at home. Tandoori food is an addiction. Therefore, if not at home, we ‘ll venture out to the popular traditional eateries.
Being so particular about the indigenous yet methodological use of kitchen appliances, the country comprises of two types of a tandoor. The small home tandoor and big commercial tandoor. Our curiosity to make Tandoor even better resulted in enclosing it in a metallic drum. Well, it ‘ll definitely safeguard the divine food heater from getting cracks. Hold on, not just that, the another advantage is to make it handier. Because, you may shift your food joint. Anyways, let us surprise you with the fact that metallic Tandoor was just an experiment and now a hit in the nation.
Afghanistan – Tandoor comes to the rescue of Bi…iiig families
Pashtuns probably rely on Tandoor the most for fast delivery. The families are huge there and so is the responsibility to prepare the meal for them.  Women are no less smart. They make a very large nan. So, they have to make few you know. Although, very privileged occasions serve meat in the form of pulao and an array of five to six vegetables.
Egypt – Handy Tandoor and Hot Sand do it all!
Interestingly, the sand in Egypt is hot enough to heat the food. So, the flames of fire are not taken in use for baking of bread there. If you are at home in the country, relish the bread with with a single dish of meat or vegetables. But, the unmarried girls who take the scorching journey of taking the goats to pasture would have them with tea.China – going exotic and elegant
A dish named ‘Peking Duck’ is so exclusive that either you would have the opportunity of tasting it in North-China or in those high-end restaurants around the globe. So, better visit China to pay less and enjoy the authentic its Tandoori tang. In that area, the travelers can also unfold the exotic Tandoors made with porcelain clay.
Iran – better write a thesis on Tandoor
Astonishingly, the use of Tandoor is far and wide in the nation but hardly in houses. Don’t get turned off because otherwise  shops offering Tandoori cuisine are present around every street corner. There’s so much to say about the Tandoors found there. Let’s start with the basics. Well, there are three types are – berbery, sangak, lavash.We start our day with the breakfast and Iranians with Berbery Tandoors. They are rough and tough – made with  bricks, you can cook 30-40 pieces of nan in it at one go. Coming to the mid-day meal, the Sangak Nan fits the best. Its floor made with stone helps in baking crisp and velvety loaves of bread. Wherever will Indians go, they will look for something ‘Indian’. Only the Lavash Tandoor bears the maximum similarity with  the Indians one. But, of course, they occupy much larger spaces.
Europe – West meets the East and transforms the Tandoor
No, you surely don’t need to read it again. The Europe also has a distorted version of Tandoors. It is a cute little pot called as the ‘romertopf’. Simply, put the dish on the top and occasionally keep turning it. Around 30-40 minutes of waiting and your Europeanized Tandoor flavor is ready to amaze you.
Tandoor, Tandoor, Tandoor – here and there, EVERYWHERE! Well, since you can’t resist anymore, the Chowki Kitchen brings you an array of Tandoori recipes. No compromise with the quality and indigenous the ways of cooking. So, Order or regret!

The word ‘Tandoor’ elicits your taste buds, now, know the history behind.

The history of Tandoor could be traced long back in the Pre-Harappan civilization. However, the research has still been going on, to know the actual beginning of this legend. Because of the term ‘Tandoor’, it sounds that India began this long-lasting trend of cooking deliciously in the electricity-free oven.
 Many theories emphasize that Tandoor is indeed our invention. Of these several stories, one says that the source is the Sanskrit ‘Kandu’ which gave birth to another word – ‘Kund’ meaning a large bowl-shaped vessel, either countersunk or above ground.
Now, let us familiarize you with the interpretation; the word ‘Kund’ is a vessel which we Indians have been using as a container to store water and grain or as a pot that stores the holy fire of ‘Yagya’. As time passed and our civilization became more fond of cooking and eating, this term in colloquial usage then became ‘Kandu’ – further succeeded by ‘Kandoor’. Gradually, the word ‘K’ got replaced with the word ‘T’. And we were gifted with this mouthwatering term ‘Tandoor’.
The other theory originates from Pushtu language. ‘Tata’ in this form of communication means hot and ‘andar’ of course means inside. And, it  resulted in the term ‘Tatandar’ and then, ‘Tandoor’. Hope, you enjoyed reading these research-based anecdotes, the history of Tandoor is as interesting as the food made out of it. Order delicious Tandoori cuisine from Chowki and celebrate great times – eating good and making merry.