What is a Tandoor Oven? (And Why It’s the Secret to Incredible Indian Food)

Find out what makes tandoor ovens so unique, from their centuries-old history to the incredible dishes they produce.

Tandoor ovens have been used for centuries to create some of the world’s most recognisable Indian dishes, from smoky tandoori chicken to soft, blistered naan bread.

Known for their intense heat and unmistakable flavour, traditional tandoor ovens cook food differently from conventional ovens or grills, producing charred textures, succulent meats and beautifully baked flatbreads in a matter of minutes.

But what exactly is a tandoor oven, how does it work, and why does it remain such an important part of traditional Indian cooking today?

From its ancient origins to the dishes it creates, we’re exploring the history, cooking method and signature flavours behind one of the world’s oldest and most respected ovens.

What is a Tandoor Oven?

In simple terms, a tandoor oven is a high-temperature, cylindrical clay oven used to cook Indian breads, meats and vegetables over intense heat.

Traditionally shaped like a large vase or barrel, tandoor ovens were widely used across South, Western and Central Asian cooking. They even have roots in Afghanistan, the Middle East and the Horn of Africa.

Known more generally for baking flatbreads like naan and roti, tandoor ovens are also used to cook marinated meats and vegetables. One of the main strengths of its cooking method is its versatility. At its core, a tandoor oven is a heavily insulated clay or ceramic chamber designed to retain extremely high cooking temperatures.

So, whether above or below ground, permanent or portable, all tandoor ovens share the same three core principles: fire, flavour, and speed.

Tandoor Oven History (A Journey Through Time)

With origins dating back many millennia, the true designation of its first use is difficult to know. Some date it back to Persia (Iran) 5,000 years ago. The word “tandoor” is closely associated with the Persian “tanūr”, which roughly translates to “fire oven”.

However, archaeological findings from ancient India, Egypt and Mesopotamia also lay claim to early forms of the tandoor oven, making its true origins something of a mystery.

But regardless of its specific birthplace, tandoor ovens have a rich history thanks to their remarkable ability to cook food quickly, intensely and full of flavour.

What began as a simple hole in the ground gradually evolved into portable clay vessels and, eventually, the permanent stainless steel installations found in countless kitchens and restaurants worldwide today.

Like any cooking method that stands the test of time, the tandoor oven has endured for one simple reason: it cooks food like nothing else.

How Does a Tandoor Oven Work?

The shape, size and materials of a tandoor oven have evolved, but the core cooking principle remains unchanged.

While the interior has always been made from clay or ceramic, the exterior was traditionally insulated with mud or earth. Modern versions have since been upgraded to use concrete and stainless steel for improved durability, efficiency and heat retention.

A fire is built at the bottom of the oven, typically using wood or charcoal, while an opening at the top allows for ventilation and access. As the fire burns, it heats the surrounding walls and the air inside the chamber. Before cooking, allow the flames to settle into hot embers to ensure a more consistent cooking temperature.

As you may have seen before, flatbreads like naan are slapped directly onto the walls, where they stick to the hot surface and cook within seconds. On the other hand, meats and vegetables are typically skewered for ease and lowered into the oven, or positioned near the mouth of the tandoor, where the intense heat allows them to cook evenly.

How Hot is a Tandoor Oven?

A tandoor oven can reach temperatures of around 450-500°C (850-900°F). By comparison, a standard domestic oven typically tops out at around 260-290°C (500-550°F), making the tandoor significantly hotter.

Although tandoors reach these extreme temperatures, most chefs cook at a slightly lower range (around 350-400°C) to maintain better control and consistency.

It’s this intense heat that gives tandoor-cooked food its signature smoky flavour, charred edges and beautifully succulent texture.

What Can You Cook in a Tandoor Oven?

Tandoor ovens are most commonly used to cook breads, marinated meats, seafood and roasted vegetables. Thanks to their extremely high heat, they create smoky flavour, charred edges and tender textures that are difficult to achieve with standard ovens or grills.

Some of the most popular foods cooked in a tandoor oven include:

Breads

Few cooking methods produce bread quite like a tandoor oven. The intense heat causes dough to puff rapidly, while creating the signature charred bubbles and smoky flavour.

• Naan – Soft, leavened flatbread.

• Roti – Round, unleavened flatbread.

• Paratha – Flaky and buttery flatbread.

• Kulcha – Soft, leavened bread made with maida (wheat flour)

• Taftan – Flaky, thick and soft leavened flatbread.

• Sheermal – Sweet, saffron-flavoured leavened flatbread.

Meats

Cooking meat in a tandoor oven, the intense heat works as an excellent sear, keeping the meat juicy and tender. 

• Chicken – Tandoori, tikka, Malai tikka, whole roasted. 

• Lamb & Mutton – Tikka, chops, and Seekh kebabs.

• Beef – Skewers, Levantine-style short ribs.

• Pork – Tandoori pork belly, shoulder, chops, tenderloin, gammon, Bombetta, shank and kebabs.

• Duck – Tandoori & Mongolian whole, wild and Peking.

Fish & Seafood

The high heat of a tandoor works beautifully with seafood, adding smoky flavour without overcooking.

• Fish – Tandoori fish fillets, whole fish, and salmon tikka.

• Crustaceans – Tandoori king prawns, shrimp skewers, and crab dishes.

Vegetables and Vegetarian Alternatives

Tandoor cooking is just as effective for vegetarian food, especially ingredients that benefit from roasting and charring.

• Paneer – Tandoori and tikka on its own or stuffed with chutneys or nuts.

• Roasted Veg – Tandoori gobhi (cauliflower), aloo (potatoes), mushrooms, broccoli, asparagus, and skewers.

• Plant-based Proteins – Tandoori tofu/soya Chaap, and tandoori jackfruit.

Experience Authentic Tandoor Oven Cooking in Malvern, Worcestershire

At The Lantern, we pride ourselves on cooking authentic Indian cuisine here in Great Malvern, Worcestershire. From Beef and Lamb Seekh Kebabs to Rara Lamb and Tandoori Chicken Tikka, our dishes are prepared to capture the unmistakable flavour that only a traditional tandoor oven can create.

So, whether you’re visiting Malvern for the day or searching for authentic tandoori food locally, we’d be delighted to welcome you to our restaurant.

For more information about our cooking, menu and dinner reservations, visit our website or get in touch with us directly.