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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
High‑temperature, porous clay oven cooking that rapidly denatures proteins and triggers Maillard browning.
Origin: Indus Valley Civilization (c. 2600 BCE) — Indian subcontinent
See full technique reference →The tandoor’s internal temperatures of 250–425 °C cause rapid protein denaturation and Maillard reactions, while the porous clay walls allow moisture to escape, concentrating flavors and creating a crisp exterior with a tender interior.
Primary Reaction
Protein denaturation and Maillard browning
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