Tandoors
The term tandoor (tandoori oven)
- Arabic: تنور,
- Persian: تنور
- Turkish: tandır
- Urdu: تندور
- Armenian: Թոնիր
- Azerbaijani: təndir
- Hindi: तन्दूर
- Bengali: তন্দূর
- Georgian: თონე
- Punjabi: ਤੰਦੂਰ
- Uyghur:تونۇر
- ULY: tonur
- Chinese: 馕坑
- Korean: 탄두르
- Sanskrit: कन्दु
The heat for a tandoori oven 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 approach 480 °C (900 °F), and it is common for tandoori ovens to remain lit for long periods to maintain the high cooking temperature. The tandoori design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven.