THE HOMDOOR TANDOOR

The Homdoor Tandoor



The Homdoor Tandoor

Tandoor may be new to America, but people have been cooking delicious meals with it for about five thousand years. Homdoor (pronounced as Home Door) is a grilled tandoor or clay oven designed for outdoor home cooking. Homdoor creates a high temperature of 700 to 850 ° F for processing and cooking food quickly, allowing it to be moist, tender and infused with flavors of grilled and marinated taste. Recipes from India and the exotic tastes of American classics, Homdoor tandoori grill can cook a variety of foods, with taste out of this world. Ron Levy, the original American producer of commercial tandoori ovens and the most trusted name in tandoor manufacturing in the country, developed the Homdoor. Since 1976, Levy has sold more than 3,000 tandoors. Although most associate the tandoor with Indian food, the Homdoor is also uniquely suited to American-style barbecue: steaks, chicken, hot dogs, even corn on the cob, Levy has stated. It is uncomplicated, fast, tasty, exotic, and with just a little attention, almost foolproof. In addition, it is just plain fun. The origin of the Homdoor tandoori grill dates back to 1980 when Ron Levy was living in New York City, making his first tandoors for restaurants. Since then, Levy has sold more than 3,000 restaurant tandoors. There are tandoors in almost every state in the country as well as in many overseas locations. Levy is an innovator in bringing modern ceramic technology to a method of cooking that is thousands of years old. As the first American to make tandoors by hand in the United States, Levy has been repeatedly asked when he would begin manufacturing a home tandoor (Raichlen, 24).

Tandoor is a cylindrical clay drum resembling an oil drum, with walls treated with a paste of spinach, mustard oil, yogurt and brown sugar and cook with a little fire. Process repeated several times until the Tandoor can withstand high temperature, and finally, the shells of hardened paste for hardening the surface to prevent cracking in the development of tandoor. Tandoor is used for cooking certain kinds of foods Iranian, Afghan, Pakistani and Indian as tandoori chicken, chicken tikka and bread varieties like tandoori roti and Naan (Sarang, 113-115). The word tandoori is the adjective meaning "belonging to the tandoor, and used to describe a dish cooked in a tandoor. Tandoor became popular during the Muslim rule in South Asia. It is believed that traveled to Central Asia and the Middle East together with the Roma, which originated among the tribes of the Thar Desert. In India, the tandoor is also known under the name of Bhatti. Bhatti tribe of the Thar Desert in northwest India and Eastern Pakistan developed the Bhatti in the desert at home, and thus earned the name. Tandoor is currently a very important accessory in many Pakistani / Indian restaurants around the world. Some tandoors today use electricity or gas instead of coal (Chapman, ...