Description
Tandoor baking uses extreme radiant heat to blister and char naan and kebabs, creating a distinctive texture and flavor profile.
Technical
The high temperatures (≈480–530 °C) cause rapid surface heating, leading to Maillard browning of sugars and amino acids and protein denaturation in both dough and meat. Moisture evaporation generates steam pockets that expand the naan, while the protein matrix in kebabs coagulates and the surface caramelizes, producing heterocyclic amines and other flavor compounds.
Science
Primary Reaction
Rapid surface heating → Maillard browning, protein denaturation, and steam expansion
Sensory Profile
Aroma ()
smokycharredyeastybutterytoastedearthyspiced
Origin & History
Civilization