"India, tandoors are traditional clay ovens, although these days modern electrically fired tandoors are available. The open-topped tandoor is a transitional design between the earth oven and the Roman-plan masonry oven. In the precolumbian Americas, similar ovens were often made of clay or adobe and are now referred to by the Spanish term ""horno"" (meaning ""oven""). Horns are also traditional in the American Southwest. The traditional direct-fired masonry design is often called a ""Roman"" or ""black"" oven and dates in Western culture to at least the Roman Republic. It is known as a black oven because the fire generates soot"
"hotels, industrial canteens, and home. It is also gaining popularity in the continents of Asia and Europe. Cooking food in tandoori oven has been around for about five millennia. Remains of the clay oven has been excavated in the Indus River valley, present-day Afghanistan, Pakistan, northwest India, Iran, and Central Asia. Tandoori ovens are not prevalent in the average Indian home because they are expensive to fabricate, install, and maintain. Authentic tandoori cuisine in urban areas can often be found in specialty restaurants. However, in rural areas in India such as Punjab, the tandoori oven is considered a social institution,"
"be carried out in clay ovens called “Chulha”s, fired by wood, coal or dried cowdung. In households where members observed vegetarianism, separate kitchens were maintained to cook and store vegetarian and non-vegetarian food. Religious families often treat the kitchen as a sacred space. Indian kitchens are built on an Indian architectural science called vastushastra. The Indian kitchen vastu is of utmost importance while designing a kitchens in India. Modern-day architects also follow the norms of vastushastra while designing Indian kitchens across the world. While many kitchens belonging to poor families continue to use clay stoves and the older forms of"
"Tandoor The term tandoor refers to a variety of ovens, the most commonly known is a cylindrical clay or metal oven used in cooking and baking in Northern Indian subcontinent. The tandoor is used for cooking in Southern, Central and Western Asia, as well as in the South Caucasus. The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal. Temperatures in a tandoor can"
"Punjabi tandoor The Punjabi tandoor (Gurmukhī:ਤੰਦੂਰ; Shahmukhi:تندور) is a clay oven and is traditionally used to cook Punjabi cuisine. It is traditional to have tandoors in courtyards of homes in the Punjab region to make roti and naan. In rural Punjab, it is traditional to have communal tandoors. The tandoor is also used to make dishes such as tandoori chicken. The Punjabi tandoor is traditionally made of clay and is a bell-shaped oven, set into the earth and fired with wood or charcoal reaching temperatures of about 480 degrees. Punjabi tandoors can also rest above the ground. Artefacts similar to"
"is to be distinguished from the Punjabi bhathi, an oven, which can be made out of bricks or mud and clay and is fired from an opening on one side. Punjabi bhathis are closed at the top with a metal cover and the smoke is emitted through a cylinder. Bhathis can also be completely closed at the top with clay (such as the bhathis extensively used in Rajasthan) where they are called bhattis (भट्टी). or be open for bulk cooking. In Haryana and the bordering parts of Punjab, Rajasthan and UP, there is similar cylendrical earthen oven with no opening"
"Moorish oven A moorish oven (""hornos morunos"" in Spanish) is a traditional clay wood-fired oven. Calera is a type of Moorish traditional oven for the manufacture of plaster. It is commonly used in Morocco and environs. During the Moorish period, the plaster produced was intended to erect walls on the humble homes of Madrid. Its use dates back to the early Middle Ages, and the popularity of plaster as a building material caused the demand to surge so much that more than hundred moorish ovens were built within the Madrid community. The demand for plaster was local so all of"
"the Punjabi language is ""chulla"". Traditional houses also have ovens (""wadda chulla"" or ""band chulla"") that are made from bricks, stones, and in many cases clay. Older communities in Punjab also used earth ovens (""khadda chulla""), but this tradition is dying out now. A masonry oven is known as a bhatti. Outdoor cooking and grilling have many different types of bhathi. Etiquette of eating is considered a major part of the cuisine. Every Punjabi household follows certain regional etiquette. The word etiquette has many local names depending on the particular region of Punjab. Though certain etiquette varies regionally, there are"
"husks in enclosed kilns which gives its unique shiny black surface. They are again rubbed with oil and baked in kiln. The grooves on clay wares are then filled with silvery powder of Zinc and Mercury, washed with water and polished again. Lead or Tin Amalgams are also used. The silver powder gives shiny hue against black background of clay. Sometimes they are coated with lacquer when they are still hot to give them shine. The variety of household and decorative items are made including vases, plates, pots, lamps, tea-pots, bowls, vessels, incense stick holders and statues of Hindu religious"
"Nizamabad black clay pottery The black clay pottery of Nizamabad in Azamgarh district of Uttar Pradesh, India is unique type of clay pottery known for its dark shiny body with engraved silver patterns. It was registered for Geographical Indication tag in December 2015. The pottery are made with locally available fine textured clay. The clay moulds are prepared in different shapes and are backed in kiln. Later these clay wares are washed with powdered vegetable matter and are rubbed with mustard oil. They are decorated with floral and geometric patterned grooves using sharp twigs. They are smoke fired with rice"
"Clome oven A clome oven (or cloam oven) is a type of masonry oven. It has a removable door made of clay or alternatively a cast-iron door, and was a standard fitting for most kitchen fireplaces in Cornwall and Devon. The oven would be built into the side of the chimney breast, often appearing as a round bulge in the chimney. This bulge consisted of the masonry surrounding the oven, and was intended to be dismantled should the oven ever need to be replaced. During installation, they are surrounded by packed clay to prevent the actual oven cracking. To use"
"concentrations range from 10.3% to 11.5%, between 1.2 and 1.6% salt is added, and the bread is baked in temperatures ranging from 330 to 450°C. Sixteen different polycyclic aromatic hydrocarbons are present in tandoor bread. . Tandoor bread Tandoor bread ( ""khubz tannoor"") is a type of leavened bread baked in a clay oven called a tandoor, similar to naan. In the Indian subcontinent, tandoor breads are popular especially in the Khyber Pakhtunkhwa, Gujarat, Jammu and Kashmir, Rajasthan and Punjab regions, where naan breads are baked in tandoor clay ovens fired by wood or charcoal. These tandoor-prepared naans are known"
"long as the pot is not allowed to dry completely. Because no oil needs to be added with this cooking technique, food cooked in clay is often lower in fat than food prepared by other methods. In the southern states of Andhra Pradesh, Kerala, Tamil Nadu and Telangana in India, the traditional pot used for cooking is called a ""chatti"". There are many different types of pots used in the different cultures of North India, Pakistan, Bangladesh. In northern states including Punjab, Uttar Pradesh, Haryana, Rajasthan, the cooking pots are called ""handi"". Traditionally, Indian chefs could cook many dishes simultaneously"
"Kiln A kiln ( or , originally pronounced ""kill"", with the ""n"" silent) is a thermally insulated chamber, a type of oven, that produces temperatures sufficient to complete some process, such as hardening, drying, or chemical changes. Kilns have been used for millennia to turn objects made from clay into pottery, tiles and bricks. Various industries use rotary kilns for pyroprocessing—to calcinate ores, to calcinate limestone to lime for cement, and to transform many other materials. The word ""kiln"" descends from the Old English ""cylene"" (, which was adapted from the Latin ""culīna"" ""kitchen, cooking-stove, burning-place"". During the Middle English"
"Uzbekistan), samosas are typically baked in a tandoor, while they are usually fried elsewhere. The Afghan tandoor sits above the ground and is made of bricks. The Punjabi tandoor from the Indian Subcontinent is traditionally made of clay and is a bell-shaped oven, which can either be set into the earth and fired with wood or charcoal reaching temperatures of about 480 degrees Celsius (900 Fahrenheit), or rest above the ground. Tandoor cooking is a traditional aspect of Punjabi cuisine in undivided Punjab. In India and Pakistan, tandoori cooking was traditionally associated with the Punjab, as Punjabis embraced the tandoor"
"Tabun oven A tabun oven, or simply tabun (also transliterated taboon, from the ), is a clay oven, shaped like a truncated cone, with an opening at the bottom from which to stoke the fire. Built and used in biblical times as the family, neighbourhood, or village oven, tabun ovens continue to be built and used in parts of the Middle East today. Nowadays, some of the tabun ovens are also made out of metal. The taboon oven has historically been used to bake flatbreads such as taboon bread and laffa, and has been in widespread use among Arab and"
"Tandoor bread Tandoor bread ( ""khubz tannoor"") is a type of leavened bread baked in a clay oven called a tandoor, similar to naan. In the Indian subcontinent, tandoor breads are popular especially in the Khyber Pakhtunkhwa, Gujarat, Jammu and Kashmir, Rajasthan and Punjab regions, where naan breads are baked in tandoor clay ovens fired by wood or charcoal. These tandoor-prepared naans are known as ""tandoori naan"". ""Tandoori roti"" is also known as ""taftoon"", and it is commonly consumed in South Asian countries such as Iran, Pakistan, and India as the main wheat-based product. This bread is served in restaurants,"
"Punjabi bhathi The Punjabi bhathi () is an oven used in the Punjab region. The bhathi is similar to a masonry oven. The traditional Punjabi bhathis used in the Punjab region are constructed as follows: a hole is dug in the ground and a cylindrical opening is constructed at the far end of the hole for the smoke to escape from the bhathi. The sides of the whole are then plastered with clay and a round wall is constructed above the ground. On one side of the bhathi, an opening is created to put wood, bamboo leaves and grass to"
"Brooke Bond Taj Mahal Tea House The Brooke Bond Taj Mahal Tea House is a tea house and restaurant owned and operated by Hindustan Unilever Limited that is located in Bandra, West Mumbai, India. It opened for business in September 2015. The establishment is 3,500 square feet in size and seats around 80 patrons. It is Hindustan Unilever's first tea restaurant business. The establishment was designed by brothers Ayaz Basrai and Zameer Basrai, both from Bandra. The Brooke Bond Taj Mahal Tea House is associated with and serves Brooke Bond Taj Mahal and other tea products, totaling over 40 tea"
"at the base, and it is fired by the gosse or uple (dry cow dung cakes) for the slow cooking. Popular preparations include condensing the milk overnight, kheer, khichdi, daal, kadhi, etc with a distinct smokey and condensed taste. Punjabi tandoor The Punjabi tandoor (Gurmukhī:ਤੰਦੂਰ; Shahmukhi:تندور) is a clay oven and is traditionally used to cook Punjabi cuisine. It is traditional to have tandoors in courtyards of homes in the Punjab region to make roti and naan. In rural Punjab, it is traditional to have communal tandoors. The tandoor is also used to make dishes such as tandoori chicken. The"
"Kalu Khani Thalee Kalu-Khani Thalee were traditional glazed earthenware deep dishes or plates used on special occasions to serve guests or members of ""Hashar"" (collective voluntary working force) in the past till last quarter of 20th century in most of the villages of Swabi District. Every household used to keep a few of these decorative glazed dishes for serving the guests on special occasions and celebrations. This special dish or bowl used to be decorated and glazed in different colours. Conventionally, hot chicken curry used to be dished out in this special dish almost enough for 4 to 6 persons"
"Tava A tava(h), tawa(h), tapa, saj, or sac is a large flat, concave or convex disc-shaped frying pan (dripping pan/ flat skillet/ griddle) made from metal, usually sheet iron, cast iron, sheet steel or aluminium originating from the Indian subcontinent. It is used in Central, West Asia, Caucasus, and the Indian subcontinent, for cooking a variety of flatbreads and as a frying pan. It also sometimes refers to ceramic frying pan. In West Asia, ""tava""/""saj"" are invariably convex, while in the Indian subcontinent, both flat and concave versions are found. In nearly all Indo-Aryan languages such as Punjabi, Hindi and"
"220-250 temperature oven directly, because it will break. It also is not recommended to place the clay pot over an open fire. Clay utensils do not like sharp change in temperature. The dishes prepared in clay pots come to be particularly juicy and soft – this is due to the clay’s porous surface. Due to this porous nature of the surface the clay utensils inhale aroma and grease. The coffee made in clay coffee boilers is very aromatic, but such pots need special care. It is not advised to scrub the pots with metal scrubs, it is better to pour"
"Sculpey Sculpey (often misspelled as ""Sculpy"") is the brand name for a type of polymer clay that can be molded and put into a conventional oven to harden, as opposed to typical modeling clays, which require a much hotter oven, such as a kiln. Until it is baked, Sculpey has a consistency somewhat like Plasticine. Its main competitor is the German brand Fimo. It is sold in many colors, but can also be painted once baked. Sculpey has become popular with modeling artists, jewellery makers, and other craft work. The primary ingredient in Sculpey is polyvinyl chloride, augmented with fillers,"
"the ovens are located near the historic centers of Madrid municipalities. The name comes from the use made during the Al-Andalus era of ""Aljezares"" in the production of plaster. These furnaces were in production until mid-century. Moorish oven A moorish oven (""hornos morunos"" in Spanish) is a traditional clay wood-fired oven. Calera is a type of Moorish traditional oven for the manufacture of plaster. It is commonly used in Morocco and environs. During the Moorish period, the plaster produced was intended to erect walls on the humble homes of Madrid. Its use dates back to the early Middle Ages, and"
"items such as barley grains. The other type of bhathi is the open top structure where griddles or large utensils are placed on the top of the structure to cook in bulk. Punjabi bhathi The Punjabi bhathi () is an oven used in the Punjab region. The bhathi is similar to a masonry oven. The traditional Punjabi bhathis used in the Punjab region are constructed as follows: a hole is dug in the ground and a cylindrical opening is constructed at the far end of the hole for the smoke to escape from the bhathi. The sides of the whole"
"side down, on top. A layer of clean smooth lime stone pebbles about 1"" in diameter is spread on top of foundation inside the shell to form a clean baking surface. Tabun oven A tabun oven, or simply tabun (also transliterated taboon, from the ), is a clay oven, shaped like a truncated cone, with an opening at the bottom from which to stoke the fire. Built and used in biblical times as the family, neighbourhood, or village oven, tabun ovens continue to be built and used in parts of the Middle East today. Nowadays, some of the tabun ovens"
"Masonry oven A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay, or cob. Though traditionally wood-fired, coal-fired ovens were common in the 19th century, and modern masonry ovens are often fired with natural gas or even electricity. Modern masonry ovens are closely associated with artisanal bread and pizza, but in the past they were used for any cooking task involving baking. Masonry ovens are built by masons. Humans built masonry ovens long before they started writing. The process began as soon as"
"these primitive-looking ovens were still being produced in Barnstaple potteries as late as 1890"". A cloche or cooking bell is like an upside-down, fired ceramic bowl with a handle on top. It is heated in the fire along with a flat rock or open spot on the hearth. The prepared dough is placed on the hot rock or hearth floor, and then covered with the cloche, and perhaps hot coals or ashes for additional heat. The method goes back to ancient Egypt and Greece, and was probably the first form of masonry oven. It is possible to get some of"
"tandoor oven, which is a cylindrical clay oven which operates at a single high temperature. Western kitchens use variable temperature convection ovens, conventional ovens, toaster ovens, or non-radiant heat ovens like the microwave oven. Classic Italian cuisine includes the use of a brick oven containing burning wood. Ovens may be wood-fired, coal-fired, gas, electric, or oil-fired. Various types of cook-tops are used as well. They carry the same variations of fuel types as the ovens mentioned above. Cook-tops are used to heat vessels placed on top of the heat source, such as a sauté pan, sauce pot, frying pan, or"
"by stacking handi while cooking. In southern states of Andhra Pradesh, Kerala, Tamil Nadu and Telangana, the cooking pots are called 'man panai','man satti' in Tamil, 'kunda', 'matti kunda', 'kadava' in Telugu. The traditional pot used Tamil Nadu 'pongal festival' People in Sri Lanka use clay pots to make many dishes including ""pahi"" (“little jackfruit”) fish curry, called ""abul thiyal; accharu"", a chutney; as well as some meats, rice, and several types of freshwater fish called ""Lula, Hunga, Magura and Kawaiya"". In Chinese, the pot used for such cooking is generally known as or , a Cantonese word for “little"
"modular (and sometimes portable) variant—essentially a large, upside-down clay pot with an door opening cut into the side. They were often surrounded with brick as they were built into English chimneys, allowing coals and ashes to be swept onto the common hearth, and smoke to go into the chimney. ""Like the Athenian cooking bell and the primitive quern, the rough clay oven had its counterparts for several thousand years, among its descendants being our own seventeenth-century Devon gravel-tempered clay wall ovens... Built into the side wall of the open hearth so that from the front only the opening was visible,"
"turned up an ancient kiln that contained the remnants of a Yixing teapot. Yixing teapots, called Zi Sha Hu in China and Purple Sand teapots in the U.S., are perhaps the most famous teapots. They are named for a tiny city located in Jiangsu Province, where a specific compound of iron ore results in the unique coloration of these teapots. They were fired without a glaze and were used to steep specific types of oolong teas. Because of the porous nature of the clay, the teapot would gradually be tempered by using it for brewing one kind of tea. This"