Description
High‑temperature, porous clay oven cooking that rapidly denatures proteins and triggers Maillard browning.
Technical
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.
Science
Primary Reaction
Protein denaturation and Maillard browning
Sensory Profile
Aroma ()
smokycharredearthyspicywarmtoastedherbalnuttycaramelized
Origin & History
Civilization