Description
Tandoori baking uses a charcoal‑heated clay oven to cook food at 250–315 °C, producing a smoky, charred exterior while keeping the interior moist.
Technical
The high temperature triggers a rapid Maillard reaction between surface proteins and sugars, while internal proteins denature around 60 °C and lipids oxidize near 120 °C. Charcoal combustion creates a slightly reducing atmosphere that preserves moisture and allows pyrolysis of spices to impart smoky flavor.
Science
Primary Reaction
Maillard browning
Sensory Profile
Aroma ()
smokycharredspicyearthywarm
Origin & History
Civilization
Punjabi people
Era
centuries ago
Region