You are enjoying a meal when you bite into a flawlessly charred piece of tandoori chicken, appreciate the crispy layers of tandoori roti, or dip soft naan into your preferred curry.  The tandoor, also known as a bhatti in India, is a basic yet effective cooking equipment that has a rich history.

There is more to the tandoor oven than merely a culinary appliance.  It is a living representation of thousands of years of craftsmanship, culture, and gastronomic tradition.  The history, development, construction methods, and cultural significance of the tandoor—which makes it one of the most popular cooking methods in India and throughout Asia—will all be covered in this Eco Clay blog.

What is a Tandoor Oven (Bhatti)?

A tandoor is a cylindrical clay oven that uses charcoal or wood fire to cook food at very high temperatures, often reaching over 480°C (900°F). The inside of the tandoor becomes scorching hot, allowing food to be cooked evenly from all directions — grilled, baked, or roasted — all at once.

In Indian households and dhabas (roadside eateries), the bhatti holds a special place. Whether it's fluffy naan, smokey paneer tikka, or juicy seekh kebabs, the tandoor imparts a flavor that electric ovens simply cannot replicate.

Where is the Tandoor Oven (Bhatti) Used?

Although it is most frequently linked to Indian food, the Tandoor Oven is also used extensively in Central Asia, Afghanistan, Pakistan, Iran, and Turkey.  The tandoor is an integral element of communal life in these areas, serving as more than just a culinary utensil.  While the bread is baking, families and neighbors frequently congregate around these stoves to exchange stories.

 Actually, the name "tandoori" has spread throughout the world of cooking to refer to anything that is prepared in a tandoor, including tandoori fish and chicken.

The Ancient Origins – A Glimpse into History

The story of the tandoor Oven begins long before the modern kitchen. The word tandoor is believed to have come from the Sanskrit word ‘kund’, which means a bowl-shaped vessel. Over time, it evolved into kandur, then tandoor – influenced by Persian and regional dialects.

 

Historical evidence points to the use of tandoor-like ovens in the Indus Valley Civilization, particularly at sites such as Kalibangan and Harappa in Rajasthan and Mohenjo-Daro in present-day Pakistan. Archaeologists have found cylindrical pits that resemble modern tandoors, as well as rolled stones and storage pits – a clear indication that grains were ground, kneaded into flour, and baked.

 

Ancient people may have first experimented with roasting meat over an open fire using wood or charcoal before developing more sophisticated earthen ovens. This eventually evolved into the simple, sealed design of the modern tandoor, which retains heat and infuses the food with its unique flavor.

How a Traditional Tandoor is Made – The Art Behind the Heat

The process of making a traditional clay tandoor is nothing short of an art. It requires skilled craftsmen, patience and a deep understanding of the material. Here is how it is done:

Construction of Tandoor

The tandoor is made from clay that is free from sand content and a typical kind of grass Called as munj.The process of making a Tandoor goes like this-

Cleaning of soil

Formation of clay

Making Patti of the clay

Making circular base of the Tandoor

Ring Fusion

Crafting the mouth

Cleaning of soil

The clay is cleaned with so that there should not be any piece of stone or sand that could make the Tandoor fragile. The plastic clay should be avoided as working with this type of clay usually develops cracks after drying.

Formation of clay

      The clay is prepared by beating it with hand and then kneading it. It may also be beaten with a simple, flat, broad piece of wood or stone. Binders are then added with water. The mixture is kneaded with hands or feet, covered with a sack and kept wet for three or four days.

Making Slab (Patti) of the clay

Once the clay is ready for use, slabs (Patti) about 12-15 cms wide, 50-60 cm thick and 2 , 3 cm thick, are made. Some dry clay is sieved on to these and then they are rolled into cylinders.

Making circular base of the tandoor

These cylinders are then unrolled into a semi circle. Two or three such Pattis form the base of the tandoor. After the base is made, the uppermost part of this ring is pinched at intervals to create little notches. It is then left to dry overnight so that it becomes hard and ready to receive the weight of the next ring.

Ring Fusion

When the clay has dried to the correct hardness, another ring is fused on the top of thering. This smooth and wet clay ring fits on the top of the earlier ring, especially where thenotches have been pinched. This is designed to give the tandoor firmness and stability.Subsequent sections are then added until the required height is reached.

Crafting the mouth

This involves the shaping of the last section on top, which is turned inwards by hand and shaped like the upper part of a pitcher.

The tandoor is now complete.

Types of Tandoors in Use Today

With time, tandoors have evolved to suit different needs:

 1. Charcoal Tandoor (Traditional)

Still used in homes and dhabas, it offers the most authentic flavor with high heat and natural smoke.

 2. Gas Tandoor

Often used in commercial kitchens, it is easier to manage and quicker to heat, though slightly less smoky.

3. Electric Tandoor

Ideal for home kitchens, especially in cities. It’s compact, safe, and doesn’t require fuel, but lacks the earthy touch of clay-fired ones.

Tandoor in Indian Homes and Culture

 

In rural India, especially in Punjab, Rajasthan, and Haryana, communal tandoors are a part of daily life. Women gather around these ovens, baking rotis and sharing gossip. The tandoor, therefore, isn’t just a cooking appliance — it’s a social space, a memory keeper, and a symbol of hospitality.

Even today, many Indian families prefer food cooked in a bhatti or tandoor for its health benefits — less oil, more flavor, and natural grilling.

Interesting Facts About Tandoors

• Tandoors can retain heat for hours, making them a good heat source for large-scale cooking.

• Tandoori cooking is one of the oldest forms of grilling known to mankind.

• Some Indian restaurants use steel tandoors lined with clay for durability and heat efficiency.

• At traditional weddings, ovens are built on site to prepare fresh bread and grilled food for hundreds of guests.

The tandoor oven, or bhatti, has stood the test of time. From ancient fire pits in Kalibangan to modern restaurants in New York and London, its story continues to unfold — one delicious meal at a time

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Vishal Chavan is a passionate digital creator and SEO enthusiast from Pune, India. With a background in VFX and storytelling, Vishal brings a unique creative touch to the world of content marketing. After gaining hands-on experience and completing a professional course from Intellipaat Academy, he transitioned into the digital marketing space to help businesses grow online through organic search.

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