Talk:Tandoor

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hi my name is ravi i am studying hotel management in chennai i am doing a project on tandoor please help on this topics "history of tandoor" "how it made" "seasonings"

Contents 1 picture? 2 Meat and Sikhism 3 Traditionally quite hot? 4 Oldest example 5 What this article needs 6 Tandoor Etymology

[edit] picture?

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Shouldn't this page contain a picture of... oh, i don't know... a clay oven?

For Details and differences on Different TANDOORS, visit website http://indiantandoors.com #REDIRECT [[[1]]]

Mony Marwah 71.52.60.228 05:47, 9 December 2006 (UTC)

Somewhat after the above, but I second it; this article is named after the oven, but there's as much or more about the food, and all the pictures in the article are of food, rather than of the oven... --StarChaser Tyger 01:54, 13 August 2007 (UTC)

[edit] Meat and Sikhism

Sikhism forbids only the consumption of halal meat, not all meat, and leaves the choice to the individual Sikh.

Really? Why should Sikhs not eat halal meat? Groogle 05:21, 9 December 2006 (UTC)

Firstly, Muslim & Sikh butchers would use different prayers at the time of execution. Aside from that, from what I understand, for halal the animal's neck is slit or smaller animals are decapitated, and the carcass is hung inverted so that all blood can leave the body without clotting. Only then is the animal dressed. Most Sikhs I know prefer a different method which involves breaking the animal's neck as the COD. I think it's called the "Jerk Method", or something to that effect. No idea how they break a cow's neck. --LuciferBlack 03:52, 13 December 2006 (UTC)

[edit] Traditionally quite hot?

According to the current text, "The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. It is traditionally quite hot."

I have a couple of problems with this: firstly it suggests that garam masala contains the other ingredients, which it most certainly does not. Secondly, Northern Indian food is normally not hot, and I don't know any tanduri recipe that I would conside authentic that is also hot (i.e. peppery). I'd suggest changing this unless somebody can come up with convincing proof of the claim. —The preceding unsigned comment was added by Groogle (talk • contribs) 05:25, 9 December 2006 (UTC).

[edit] Oldest example

"The oldest example of a tandoor was found in the Harappa and Mohenjo Daro settlements of the ancient Indus Valley Civilization" - cool, but.. when was that? 10k years ago? 5k? 1k? —The preceding unsigned comment was added by 70.81.253.163 (talk • contribs) 02:51, 9 February 2007 (UTC)

I've made Harappa and Mohenjo Daro into links so that someone could more easily satisfy their curiosity. Shenme 03:54, 26 February 2007 (UTC)

[edit] What this article needs

Okay, first, more references. I'm trying to add some construction information, though beyond that a little more information such things as fuel efficiency and the like are called for, as well as more pictures of tandoors and less food. The recipes are all well and good but sort of miss the point, IMHO. Haikupoet (talk) 01:58, 28 January 2008 (UTC)

[edit] Tandoor Etymology

The article says that the Tandoor "may not be Semitic or Iranian in origin" even though is cites Avestan and Pahlavi as possible progenitors of the word, both of which are languages in the Indo-Iranian language family. KaraiBorinquen (talk) 03:05, 11 April 2008 (UTC)