Description
A traditional Indian cooking method using a clay oven to cook food at high temperatures for short periods of time.
Technical
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.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokyspicyearthycharredwoodyherbal
Wine Analogy
Like a bold, oaked Shiraz with smoky and spicy notes
Coffee Analogy
Similar to dark roast coffee with earthy, woody undertones