Topic: Tandoor Indian Restaurant

A Taste of Tandoor

By Christine Anne Piesyk | March 1, 2007 |

Exotic flavors. The scent of spices. Vivid colors. Ambient lighting. This is the world of Tandoor, a world of fine cuisine prepared and served in the traditions of India.

Open Tandoor’s elegantly carved doors and walk into another time and place, one where the recipes, the spices, and the process of cooking stands far removed from western culture. The key to cooking here is the tandoor oven, a stainless steel oven not unlike a pottery kiln, lined in clay, flames curling up the sides to cook the flat breads that line its sides and seasoned meats and seafood laced onto three-foot long skewers.

Owner Nasir Hakeem demonstrated the art of making appetizing breads in his tandoor oven. Pressing cheeses, nuts and spices into the dough, he kneads it briefly, rolls it out and, using a heavy black mitt, slaps the dough onto the clay side of the circular oven, where the flames below slowly crisp and bubble the bread. Crispy on the outside, creamy with melted chesses inside. Grilled meats are seasoned first, then strung on a skewer to cook and crisp up in the flames. The aromas and the taste are tantalizing and delicious. «Read the rest of this article»

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