The Magic of Tandoor: A Culinary Journey from the Indus Valley Civilisation to Modern Times
Tandoori cuisine holds a special place in the hearts of food lovers around the world. The art of baking bread and cooking meats in a tandoor has been an age-old tradition that dates back to the time of the Indus Valley Civilisation. The tandoor, a cylindrical clay oven that reaches temperatures as high as 400 degrees Celsius, imparts a unique smoky flavor to the food cooked in it.
Historically, the tandoor was popularized during the Mughal era, thanks to Emperor Jehangir’s love for tandoori dishes. Even after the Mughal dynasty, the tradition of tandoori cooking continued to thrive, especially among the Sikh community, who used communal tandoors to bake bread.
The Partition of India in 1947 played a significant role in spreading the popularity of tandoori cuisine. One of the key figures in this journey was Shri Kundan Lal Gujral, who brought the tandoor tradition from Peshawar to Delhi and established the iconic Moti Mahal restaurant. Since then, Moti Mahal has become synonymous with delicious tandoori dishes, attracting a diverse clientele, including international leaders and celebrities.
Today, the legacy of Moti Mahal lives on, with 90 outlets spread across the globe. Each region has added its own twist to tandoori recipes, showcasing the versatility and adaptability of this ancient cooking technique. The tandoor continues to be a symbol of simplicity and communal dining, bridging cultures and bringing people together over a shared love for flavorful, charred dishes.
The journey of tandoori cuisine is a testament to the enduring appeal of traditional cooking methods and the universal love for good food.
