History of Tandoori: Take a Trip Down Tandoori Lane
If you have been lucky enough to eat at an authentic Indian restaurant or cracked open a cookbook filled with Indian cuisine, then you most likely know the tantalizing taste of tandoori. Rich, aromatic, and spicy, tandoori has the power to elevate any dish to mouth-watering levels when blended with precision. Luckily, this month’s blend–RawSpiceBar’s Tandoori Blend–is mixed to perfection, packing enough heat and flavor to make your next meal unforgettable. But how did this spice come to be?
From Tandoor to Tandoori | Cooking is rich in history, and tandoori is no exception. In fact, this spice received its name from the clay or metal oven that it was cooked in, called a tandoor. With origins dating back to 3000 BC, the tandoor has been utilized in Indian cooking for centuries. Though simple in structure, the tandoor is what lead to one of the most popular spices in Indian cuisine: Tandoori.
Finding Tandoori | Tandoori is a deep reddish-brown spice that was invented by Kundan Lala Gujral’s in Peshawar, Pakistan, in the early 20th century. Gujral invented several popular Indian dishes–including butter chicken, tandoori chicken, and dal makhani–and is the founder of the Moti Mahal Delux restaurant chain. Thanks to Gujral’s innovative spirit and the trusted nature of the tandoor oven, foodies all over the world can enjoy the rich, bold, aromatic taste of the tandoori spice blend.
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