What You Need to Know
In tandoor ovens, temperatures of 300–400 °C drive surface dehydration and Maillard browning within minutes, producing melanoidins and flavor aldehydes. On a convex saj at 200–250 °C, conductive heat and steam from dough moisture create a thin, evenly browned flatbread with caramelized sugars. Charcoal‑grilled kebabs at ~250 °C undergo lipid oxidation and protein denaturation, yielding smoky flavor compounds such as acrolein and phenols. Slow braising in a taboon oven at ~150 °C for 2–3 h hydrolyzes collagen into gelatin, tenderizing tough cuts.
The Science
Primary Reaction
Maillard reaction, lipid oxidation, collagen hydrolysis