Description
Tandoori cooking involves cooking food in a clay oven at high temperatures for a short period of time.
Technical
The high heat and dry environment of the tandoor oven cause the Maillard reaction, denaturation of proteins, and gelatinization of starches, leading to the formation of new flavor compounds, browning, and tenderization of the food.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokyspicyaromaticcharredherbalearthy
Wine Analogy
Like a bold Shiraz with smoky and spicy notes
Coffee Analogy
Similar to dark roast coffee with earthy undertones
Perfume Analogy
Resembles oud-based fragrances with woody-spicy accords