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tandoor

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.

 

spice-quote

India – The king of spices

Chilly, sour, sweet, salty, spicy, mouth-watering, curry, bitter – Indian spices are deliciously overwhelming in their flavours. The world learned from India taste. Mornings in India are awakened by the rich aroma of spices, when mothers and housewives are cooking delightfully for the family.

Try to trace the roots of your farthest possible forefathers, even before that period, the usage of spices was very much part of the Indian civilization. This culture is as old as the world history of spices. If Rig Veda is testified to mention about mustard, then Yajur Veda talks about black pepper.

Some other country would have been called the Land of Spices, had it been fortuned with India’s diverse topography. Mountain, swamp, riverine, tropical rainforest, wetlands, marshy woodland, rich valley and green field – each type of land nourishes specific spices.
The culture of making spicy food further led Indians to cultivate them in their farms. Due to the abundance of spices, Ayurveda also studied their health benefits and concluded that each one of them has an array of advantages.
Discover the detailed flavours of North-Indian food at Chowki. A delivery restaurant refined with the rich experience of  top hotel management professionals.