The rich tapestry of Indian cuisine is admired across the world, but at the heart of every memorable dining experience lies one defining element: tandoori cooking. From smoky breads to tender meats infused with spice, the tandoor oven and its dishes remain central to what makes Indian food so unique and irresistible.
At Ashoka Muirhead, tandoori cuisine is more than just a method of preparation—it is a tradition, a performance, and a celebration of flavour that transports diners to the very roots of Indian culinary heritage.
In this blog, we will explore the fascinating history of the tandoor, the science behind its distinct flavours, iconic dishes it has created, its communal and cultural importance, and why it continues to be the beating heart of every great Indian restaurant today.
The Ancient Origins of Tandoori Cooking
The tandoor oven is not a recent innovation. In fact, it dates back thousands of years, with early versions discovered in the Indus Valley civilisation around 3000 BCE. These simple clay ovens were originally dug into the ground and fuelled with wood or charcoal. They were used to bake bread and roast meats, providing the perfect balance of intense heat and smoky aroma.
As time passed, the tandoor evolved. In Punjab and northern India, upright cylindrical clay ovens became central to village life, often shared communally. Later, the Mughal emperors introduced the tandoor into royal kitchens, refining techniques that gave birth to the dishes we recognise today.
The global recognition of tandoori cuisine, however, came in the 1940s when chef Kundan Lal Gujral introduced marinated chicken into the tandoor. This innovation led to the creation of the now-famous tandoori chicken, a dish that forever changed the culinary landscape and laid the foundation for classics such as butter chicken.
The Science and Flavour of the Tandoor
What makes tandoori food so distinct? The secret lies in a combination of extreme heat, unique cooking methods, and carefully balanced marinades.
The Heat of the Tandoor
Traditional tandoors reach temperatures of 350–480 °C. This intense heat sears the outside of meats and breads instantly, creating a crisp, smoky crust while locking in natural juices. It’s this contrast—charred edges with succulent interiors—that makes tandoori food irresistible.
The Marinade
Another essential component is the marinade, typically a mixture of yoghurt, lemon juice, and spices such as cumin, coriander, paprika, turmeric, garlic, and ginger. Yoghurt acts as a tenderiser, breaking down proteins while infusing the dish with complex flavours. The resulting taste is smoky, tangy, and spicy all at once.
Charcoal or Wood Fuel
The fuel used in a tandoor plays a critical role. Charcoal or wood imparts a deep smokiness that can’t be replicated in a conventional oven. Even with modern gas or electric tandoors, chefs often seek ways to preserve that authentic smoky depth.
At Ashoka Muirhead, chefs stay true to this heritage, ensuring every tandoori dish carries the signature charred aroma and flavour that diners expect from authentic Indian cuisine.
Signature Tandoori Dishes Loved Worldwide
The tandoor is not just an oven—it is the birthplace of many of India’s most iconic dishes. Let’s look at the highlights that make tandoori cooking so essential to every Indian restaurant menu.
Tandoori Chicken
The dish that started a global revolution. Marinated overnight in yoghurt and spices, the chicken is roasted in the tandoor until it achieves a smoky red hue with tender flesh inside. Its popularity spans continents, and it remains one of the most ordered dishes in Indian restaurants worldwide.
Chicken Tikka
Boneless chunks of chicken, marinated and skewered, are roasted to perfection. Their smoky char and juicy bite make them perfect as starters or wrapped in naan.
Butter Chicken (Murgh Makhani)
An accidental creation born from leftover tandoori chicken, butter chicken is now one of India’s most iconic exports. Its rich, creamy tomato gravy balances perfectly with smoky tandoori chicken pieces.
Seekh Kebabs
Minced lamb or chicken, seasoned with spices and herbs, is moulded onto skewers and cooked in the tandoor. The result? Juicy kebabs with a charred exterior and deep, satisfying flavour.
Paneer Tikka
For vegetarians, paneer (Indian cottage cheese) offers a delicious option. Cubes of paneer are marinated in spiced yoghurt, skewered, and roasted, offering the same smoky goodness as chicken tikka.
Tandoori Naan and Roti
No Indian meal is complete without bread, and the tandoor is the perfect tool for creating fluffy naan or crisp roti. Dough is slapped onto the oven walls, puffing up instantly and taking on smoky notes that pair perfectly with curries.
At Ashoka Muirhead, these dishes and more feature prominently, showcasing why the tandoor is not just an appliance but the essence of Indian dining.
The Cultural Significance of the Tandoor
Beyond its flavours, the tandoor has long played a social and cultural role. In Punjabi villages, the tandoor was traditionally communal, with neighbours sharing one oven to bake bread and roast food. This not only created efficiency but also fostered social connections.
Even today, in restaurants like Ashoka Muirhead, the tandoor acts as a centrepiece. Diners are drawn to the open flames, the sight of skewers sizzling, and the aroma of freshly baked naan. The process itself becomes part of the dining experience—an act of theatre that connects people to tradition.
Tandoori in the Modern World
While tandoori cooking is rooted in history, it continues to adapt to modern dining trends. Chefs experiment with new ingredients—infusing tandoori techniques into seafood, vegetables, and even vegan dishes. Salmon tikka, tandoori broccoli, or jackfruit kebabs are just some examples of how innovation meets tradition.
However, there are challenges. In some cities, concerns about air pollution have led to restrictions on charcoal-fired ovens. Many restaurants now use gas or electric tandoors while striving to preserve the authentic flavour profile.
Restaurants like Ashoka Muirhead carefully balance these changes, maintaining both authenticity and environmental responsibility, ensuring that diners enjoy traditional flavours with modern sustainability.
Why Tandoori Defines Great Indian Restaurants
So why is tandoori considered the “heart” of Indian restaurants? The answer lies in a few key reasons:
- Authenticity – Diners expect a true Indian dining experience, and tandoori dishes deliver that in every bite.
- Flavour – The smoky char and complex marinades are unmatched.
- Variety – From breads to meats, seafood, and vegetarian dishes, the tandoor offers versatility.
- Theatrical Dining – Watching food being cooked in a tandoor adds a sensory layer to the meal.
- Cultural Connection – It links diners to centuries of history and tradition.
When guests order from Ashoka Muirhead—whether dining in or choosing to order online—they are not just enjoying food, but participating in a legacy of flavour that spans generations.
The Ashoka Muirhead Experience
At Ashoka Muirhead, the philosophy is simple: tandoori cooking is not an option; it is the foundation. Each dish is prepared with care, from the marinade to the oven, ensuring authenticity is never compromised.
Guests can expect:
- Traditional Recipes with Modern Flair – Authentic tandoori flavours with creative innovation.
- Fresh Ingredients – Only the highest quality spices, meats, and vegetables.
- Warm Hospitality – True to Indian dining culture, every meal is served with warmth and generosity.
Whether you’re seeking a family meal, celebrating a special occasion, or craving authentic Indian takeaway, Ashoka Muirhead delivers. You can make an enquiry through the contact page or enjoy the convenience of home delivery by placing an online order.
Conclusion
From its ancient roots in the Indus Valley to its central place on modern restaurant menus, the tandoor remains an enduring symbol of Indian culinary culture. It has created world-famous dishes, shaped communal traditions, and offered diners an experience that goes far beyond the food itself.
At Ashoka Muirhead, tandoori cooking is not only preserved but celebrated. Every naan, kebab, or tikka is a reminder of why tandoori truly is the heart of every great Indian restaurant.
Whether you’re joining us in the restaurant or choosing to order online, the magic of the tandoor awaits. For reservations, events, or enquiries, feel free to get in touch—and let the flavours of tradition and innovation come together on your plate.
