"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,"
"in Armenian cuisine, as an oven and as a thermal treatment tool. Armenians are said to have originated underground tonirs. In ancient times people used it to cook bread and various dishes. Tandir bread (tandoori bread, təndir çörəyi) is widespread bread type in Azerbaijan. Tandir bread is baked from the heat of the tandir's walls, which ensures very fast baking. One of the world's biggest tandoors was built in Azerbaijan's southern city of Astara in 2015. The height of the tandoor is 6,5m and the diameter is 12 m. The tandoor consists of 3 parts. Tandoor The term tandoor refers"
"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,"
"on a regional level, and became popular in the mainstream after the 1947 partition when Punjabi Sikhs and Hindus resettled in places such as Delhi. In rural Punjab, it was common to have communal tandoors. Some villages still have a communal tandoor, which was a common sight prior to 1947. In ancient times, the ""tonir"" was worshiped by the Armenians as a symbol of the sun in the ground. Armenians made tonirs in resemblance with the setting sun ""going into the ground"" (the Sun being the main deity). The underground tonir, made of clay, is one of the first tools"
"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"
"name also came to apply to several other instruments of different classes including: Tanbur The terms Tanbur, Tanbūr, Tanbura, Tambur, Tambura or Tanboor can refer to various long-necked, string instruments originating in Mesopotamia, Southern or Central Asia. According to the ""New Grove Dictionary of Music and Musicians"", ""terminology presents a complicated situation. The term tanbur (or tambur) is applied to a variety of distinct and related long-necked string instruments used in art and folk traditions in Iran, India, Iraqi Kurdistan, Afghanistan, Pakistan, Turkey, Tajikestan, Kazakhstan, Uzbekistan. Similar or identical instruments are also known by other terms."" Tanburs have been present"
"Tanbur The terms Tanbur, Tanbūr, Tanbura, Tambur, Tambura or Tanboor can refer to various long-necked, string instruments originating in Mesopotamia, Southern or Central Asia. According to the ""New Grove Dictionary of Music and Musicians"", ""terminology presents a complicated situation. The term tanbur (or tambur) is applied to a variety of distinct and related long-necked string instruments used in art and folk traditions in Iran, India, Iraqi Kurdistan, Afghanistan, Pakistan, Turkey, Tajikestan, Kazakhstan, Uzbekistan. Similar or identical instruments are also known by other terms."" Tanburs have been present in Mesopotamia since the Akkadian era, or the third millennium BC. Three figurines"
"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"
"with jingles used to accompany both popular and classical music in Iran (Persia), the Balkans, and many central Asian countries such as Tajikistan and Uzbekistan. It is a percussion instrument, and is something intermediate between a drum and a tambourine. The kanjira or ganjira is a South Indian frame drum of the tambourine family. It is mostly used in Carnatic music concerts (South Indian classical music) as a supporting instrument for the ""mridangam"". Tar () is a single-headed frame drum of Turkish origin, but is commonly played in North Africa and the Middle East. Timbrel or tabret (the ""tof"" of"
"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"
"cooker is more versatile than the kettle grill as the ceramic chamber retains heat and moisture more efficiently. Ceramic cookers are equally adept at grilling, smoking, and barbecuing foods. A tandoor is used for cooking certain types of Irani, Indian and Pakistani food, such as tandoori chicken and naan. In a tandoor, the wood fire is kept in the bottom of the oven and the food to be cooked is put on long skewers and inserted into the oven from an opening on the top so the meat items are above the coals of the fire. This method of cooking"
"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"
"originates from Akkadian ""tinûru"" ""tin"" means mud and nuro/nura means fire, and is mentioned as early as in the Akkadian Epic of Gilgamesh (as reflexed by Avestan ""tanûra"" and Pahlavi ""tanûr""). As such, tandoor may have originated from Semitic. In Sanskrit, the tandoor was referred to as ""kandu"". A tandoor may be used to bake many different types of flatbread. Some of the most common are Tandoori Roti, Tandoori Naan, Tandoori Laccha Paratha, Missi Roti, and Tandoori Kulcha. Roasted cashews, corn and cottage cheese paste marinated in spiced thick cream grilled in Tandoor. Potatoes stuffed with cottage cheese, vegetables and"
"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"
"to as ""buben"". A daf is a large-sized tambourine used to accompany both popular and classical music in Iran, Azerbaijan, Turkey (where it is called ""tef""), Uzbekistan (where it's called ""childirma""), India (where it is known as the ""Dafli"") and Turkmenistan. Daf typically indicates the beat and tempo of the music being played, thus acts like the conductor in the monophonic oriental music. The Persian poet Rudaki, who widely used names of the musical instruments in his poems, mentions the daf and the tambourine (taboorak) in a Ruba'i: A common use of tambourine (Daf) is by Albanians. They are often"
"to the ""tanpura"" (tambura), a fretless drone lute. Tanbur traveled through Al-Hirah to the Arabian Peninsula and in the early Islam period went to the European countries. Tanbur was called 'tunbur' or 'tunbureh/tunbura' in Al-Hirah, and in Greek it was named tambouras, then went to albania as tampura, in Russia it was named domra, in Siberia and Mongolia as dombra, and in Byzantine Empire was named pandura/bandura. It travelled through Byzantine Empire to other European countries and was called pandura, mandura, bandura, etc. Later the Iranian (Kurdish) tanbur became associated with the music of the Ahl-e Haqq, a primarily Kurdish"
"descended from the kopuz, a string instrument still in use among the Turkic peoples of Central Asia and the Caspian region. The name itself derives from the ""tanbur"" (tunbur). Tanbur in turn might have descended from the Sumerian ""pantur"". The name (and its variants such as ""tamboura"", ""dombura"") also denotes a wide spectrum of pear-shaped string instruments in Persia and Central Asia yet these share only their names with the Ottoman court instrument and in fact are more akin to bağlamas or sazes. As of the 17th century, the tanbur had already taken its present form and structure and assumed"
"looping the thumb of the non-dominant hand through a hole in the frame. Similar frame drums include the tar of Egypt and the bodhrán of Ireland. Unlike the bendir, the tar does not have a snare on the back of the frame, and the bodhrán is played with a beater. Bendir The bendir (, plural ""banadir"", ) is a wooden-framed frame drum of North Africa and Southwest Asia. The bendir is a traditional instrument that is played throughout North Africa, as well as in Sufi ceremonies; it was played, too, in Ancient Egypt and Mesopotamia. In Turkish, the word ""bendir"""
"tandoors and on metal frying pans such as the tava, for thousands of years. They have been used to wrap meat and other foods for convenience and portability. However, it was not until the wider adoption in medieval times of the large stone oven, that flatbreads stuffed or topped with meat or other foods were baked together, cooking the bread and the topping at the same time. A variety of such dishes, such as ""sfiha"" and ""manakish"", became popular in countries formerly parts of the Ottoman Empire, especially Turkey, Armenia, Syria, Lebanon, and Iraq. A thin flatbread, topped with spiced"
"purposes. This includes wood-fired and masonry ovens. Modern methods include cooking on gas cookers. Tandoori style of cooking involves use of the tandoor. In India, tandoori cooking is traditionally associated with Punjab as Punjabis embraced the tandoor on a regional level. This style of cooking became popular in the mainstream after the 1947 partition when Punjabis resettled in places such as Delhi. In rural Punjab, it is common to have communal tandoors, which are also called ""Kath"" ""tadoors"" in Punjabi. Punjab is a major producer of wheat, rice and dairy products. These products also form the staple diet of the"
"the Punjabi tandoor have been discovered in the Indus valley sites however, use of the Punjabi tandoor is associated with Punjabi cooking in undivided Punjab. Punjabis have traditionally used the Punjabi tandoor on a regional level to cook meat dishes and breads. The use of the Punjabi tandoor is so entrenched in Punjabi culture that it forms a part of Punjabi folk songs. The use of the Punjabi tandoor became popular in other regions of India, after the 1947 partition. Punjabis leaving West Punjab resettled in areas such as Delhi and brought their Punjabi tandoors with them. The Punjabi tandoor"
"and west of Baghdad, and a Khorasan ""tunbūr"". This distinction may be the source of modern differentiation between Arabic instruments, derived from the Baghdad ""tunbūr"", and those found in northern Iraq, Syria, Iran, Sindh and Turkey, from the Khorasan ""tunbūr"". The Persian name spread widely, eventually taking in Long-necked string instruments used in Central Asian music such as the Dombura and the classical Turkish tambur as well as the Kurdish tembûr. Until the early twentieth century, the names ""chambar"" and ""jumbush"" were applied to instruments in northern Iraq. In India the name was applied to the ""tanpura"" (tambura), a fretless"
"of India, Afghanistan and what is now Pakistan. Made entirely of metal or with a wood haft, it had a strongly curved blade and a hammer-headed poll and was often decorated with scroll work. Sometimes a small knife was inserted in the tabar's hollow haft. Tabar (axe) The tabar (also called ""tabarzin"", which means ""saddle axe"" [in persian]) is a type of battle axe. The term ""tabar"" is used for axes originating from the Ottoman Empire, Persia, Armenia, India and surrounding countries and cultures. As a loanword taken through Iranian Scythian, the word ""tabar"" is also used in most Slavic"
"Armenia, China, Greece, India, etc. The Indian santoor is wider, more rectangular and has more strings. Its corresponding mallets are also held differently played with a different technique. The eastern European version of the santur called the ""cimbalom"", which is much larger and chromatic, is used to accompany Romani music. The Iraqi santur (also santour, santoor ) () is a hammered dulcimer of Mesopotamian origin. It is a trapezoid box zither with a walnut body and ninety two steel (or bronze) strings. The strings, tuned to the same pitch in groups of four, are struck with two wooden mallets called"
"""vaishno dhabas"" (where food is cooked in pure ghee or clarified white butter). Dal makhni is a popular dish in the vegetarian dhaba. The tandoor (also called ‘tandooria’ or dhatti) is a barrel-shaped clay or earthenware oven, which makes Punjabi cuisine special. It is a versatile kitchen appliance for making rotis and naans and a social institution. In rural Punjab, the community tandoor, dug in the ground and either coal-fired or (more recently) electrically heated, is a meeting place for women, who bring the kneaded atta (dough) and sometimes marinated meats to have them cooked while socializing. Until a few"
"Sufi order, in Kurdish areas and in the Lorestān and Sistan va Baluchestan provinces of Iran, where it is called the 'tembûr'. Nowadays Kermanshahan tanbur (or Kurdish tanbur or tembûr or tanboor or tanbour) is played all over Iran, and that is what is called just ""tanbur"" in Iran nowadays. Iranian tanbur is mainly designed in Kermanshahan (about Kermanshah Province), Kurdistan Province and Lorestan. Kermanshahan tanburs are more famous and accepted and are specially designed in Kermanshahan's Goran Region and Sahneh. The tanbur is currently the musical instrument used in Ahl-e Haqq rituals, and practitioners venerate tembûrs as sacred objects."
"in the Middle East has been influenced greatly by the large Indian diaspora in these countries. Centuries of trade relations and cultural exchange resulted in a significant influence on each region's cuisines. The use of the ""tandoor"", which originated in northwestern India, is an example. The large influx of Indian expatriates into the Middle Eastern countries during the 1970s and 1980s led to the booming of Indian restaurants to cater to this population and was also widely influenced by the local and international cuisines. Indian cuisine is available in the streets of Nepalese cities, including Kathmandu and Janakpur. Indian cuisine"
"cashew nuts, roasted in Tandoor Tandoori chicken is a roasted chicken delicacy that originated in Punjab region of the Indian subcontinent. The chicken is marinated in yogurt seasoned with garam masala, garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. In hot versions of the dish, cayenne, red chili powder, or other spices give the typical red color; in milder versions, food coloring is used. Turmeric produces a yellow-orange color. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill. Chicken tikka (; ; murgh"
"continues to be used, in Arabic Bedouin music as well traditional Iraqi music under the name ""joza"", named after the sound box material made of a coconut shell . There is also a bowed instrument in Persian music named Kamanche which has similar shape and structure. For a famous Iranian singer and rebab player see Hassaan Egzaar Chenani. The spike fiddle variants are very commonly used by many North, East and Central Asian ethnic groups and their diaspora around the world, such as the Huqin variety used by most ethnic groups of China, the khoochir and morin khuur of Mongolia,"
"drone lute. Tanbur traveled through Al-Hirah to the Arabian Peninsula and in the early Islam period went to the European countries. Tanbur was called 'tunbur' or 'tunbureh/tunbura' in Al-Hirah, and in Greek it was named tambouras, then went to albania as tampura, in Russia it was named domra, in Siberia and Mongolia as dombra, and in Byzantine Empire was named pandura/bandura. It travelled through Byzantine Empire to other European countries and was called pandura, mandura, bandura, etc. Later the Iranian (Kurdish) tanbur became associated with the music of the Ahl-e Haqq, a primarily Kurdish ghulat religious movement similar to a"
"unique playing technique with three fingers of the right hand. Iranian tanbur is associated with the Kurdish Sufi music of Western Iran. It measures 80 cm in height and 16 cm in breadth. The resonator is pear-shaped and made of either a single piece or multiple carvels of mulberry wood. The neck is made of walnut and has fourteen frets, arranged in a semi-tempered chromatic scale. It has two steel strings tuned in fifth, fourth, or second intervals. The higher string may be double-coursed. Furthermore, the fretted Tanbur influenced the design of many instruments other than those above, notably; The"
"lengthwise lines are scored in the dough to add texture to the bread. Afghan bread is commonly stocked at Middle Eastern grocery stores in western countries. In Afghanistan the baker still cooks the bread the traditional way by spreading the dough around the tandoor, so that it quickly puffs up and starts to colour and emit a fresh bread smell that draws the early morning throngs of people. The baker then uses two long iron tongs to pull the bread from the tandoor wall. Afghans carry the bread in cloth bags. Similar to that in Arab countries, bread is served"
"In Persian classical music, singers frequently use ""tahrir"" (""tremolo"" in English), a yodeling technique that oscillates on neighbor tones. It is similar to the Swiss yodel, and is used as an ornament or trill in phrases which have long syllables, and usually falls at the end of a phrase. Tahrir is also prevalent in Azerbaijani, Bulgarian, Macedonian, Turkish, Armenian, Afghan, and Central Asian musical traditions, and to a lesser extent in Pakistani and some Indian music. In Georgian traditional music, yodeling takes the form of ""krimanchuli"" technique, and is used as a top part in three/four part polyphony. In Central"