What You Need to Know
Indian tandoor cooking involves the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives food its brown color and distinct flavor. The high temperatures in a tandoor oven cause the denaturation of proteins, gelatinization of starches, and caramelization of sugars, making food more tender and flavorful.
Steps
- 1.
Tandoori Chicken (Punjab, India): Imparts smoky flavor and tender texture
- 2.
Naan Bread (Mughal Empire): Creates characteristic blistered surface
- 3.
Seekh Kebab (Middle East/India): Provides quick, high-heat cooking for juicy interior
The Science
Primary Reaction
Maillard reaction