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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Tandoor baking is a high‑temperature, rapid‑cooking technique using a vertical clay oven fueled by charcoal or wood.
Origin: Indus Valley Civilization (c. 2500 BCE) — South Asia
See full technique reference →The intense heat induces rapid Maillard browning and caramelization of surface sugars, while proteins denature around 60–70 °C and gluten develops at 55–65 °C, producing a crisp exterior and moist interior. The porous clay walls absorb moisture, preventing sogginess, and the convection–conduction hybrid heat environment ensures even cooking.
Primary Reaction
Maillard browning and caramelization
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