Description
Tandoor clay oven baking uses a vertical clay oven that reaches 250–300 °C, creating a high‑temperature convection zone that rapidly browns proteins and caramelizes starches while imparting a smoky flavor.
Technical
The high temperature initiates Maillard reactions between reducing sugars and amino acids, producing melanoidins and aromatic pyrazines that give the characteristic brown crust. Simultaneously, starches undergo caramelization, forming furanic compounds and enhancing sweetness. Rapid heat transfer denatures proteins, reducing microbial load and shortening cooking time.
Science
Primary Reaction
Maillard browning and starch caramelization
Sensory Profile
Aroma ()
smokycharrednuttyearthyroastedspicedcaramelized
Origin & History
Civilization