TAN-DOORS IN INDIA

TANDOORS IN INDIA

In India, we have basically three types of tandoors. The small home tandoor- clay and iron. Commercial clay tandoor and commercial iron tandoor. The home clay tandoor is small in size and can accomodate 8 to 10 rotis at a time. In a major improvisation, the tandoor is now enclosed in a metallic drum. It prevents it from cracking and can be carried from place to place.

The commercial tandoor is usually a much larger version that has been enclosed in brick walls that have been cemented. The caps between the cement plastered walls and the tandoor are filled with sand and glass wool. Sand is a good conductor of heat and also serves as the heat bank. Glass wool serves as an insulator and doesn’t let the heat to escape. When fixing the tandoor, the mouth of the tandoor should be nearest to where the cook stands, and the opening at the bottom on the left side wall, away from the cook, so that direct heat is not felt while cooking. The counter top is used for holding the basic cooking materials such as dough, flour and water.

The commercial iron tandoor is basically a creation of the Nawabs of Awadhi cuisine. It is used to bake enriched rotis which have a very high content of butter or fat. If cooked in the traditional clay tandoor the rotis tend to stick to the clay as the clay absorbs the butter or fat. But in an iron tandoor such is not the case. The first iron tandoor used in any of the Oberoi Hotels is in the Gharana Kitchen of the Oberoi Grand, Calcutta.

Baked terracotta tandoors are used in the remote villages of Punjab on festive occasions. These are cylinderical storage jars sunk into the ground and converted into tandoors. Fuel is put in from the top. A side channel replaces the opening at the bottom that allows both air to circulate, and the ashes to be removed. The cooking is done in the usual way, by slapping the dough along the sides of the walls.

TANDOORS ALL OVER THE WORLD

CHINA

China is also familiar with the tandoor. In North China, a very special dish called the Peking Duck is still prepared in the tandoor. This dish, as served at the more sophisticated restaurants of the other parts of the world, is usually cooked in the oven. The tandoors in China were made with a very special porcelain clay that is specific to that region. The basic construction and operation is the same, the only difference being that this tandoor has a lid. To cook the Peking Duck, skewers are replaced with hooks.

IRAN

Known as a Tanoor, the tandoor is even today, extensively used in Iran to bake naans. No one makes these at home, for they are available as bread, at every corner in each locality. The three main types are called berbery, sangak and lavash.

The tandoors are very big, with the floor made of brick or stone. The dough is rolled out by an assistant and put on a board that has a long stick attached to it. The nanva, as he is known, puts this board through the small opening of the tandoor and the dough goes on the floor. Thirty to forty naans can be had in one heating. The naan baked on a brick floor is the berbery and is generally eaten at breakfast. It is slightly thick and oval shaped. The top is patterned with the fingers. The naan baked on a stone floor is called sangak. This naan has the impressions of the stones on it, is crisp and delicious, and is generally eaten at the mid day meal.

Lavash is made in a mud tandoor similar to those we have in India, though bigger in size. This tandoor is also made in India, particularly in Delhi by one of the most famous tandoor makers in the world - Munni Lal. Lavash is very thin and keeps well for a number of days.

ARAB COUNTRIES

Some desert tribes still use a very oprimitive form of the tandoor that can be constructed at any site where caly and twigs are avialable. Once ready, twigs and leaves are burnt in this oven and when it is hot, the flattened dough is stuck onto the sides. When baked, it falls off and is taken out. Sometimes a stand is constructed in the middle of the tandoor on which a single pot of meat curry or dal is cooked along with the breads being prepared.

CAUCASUS

In the Caucasian region, an oven called Tone resembles the Tandoor and also works on the same principle. It is made of bricks and measures three feet across and four feet in depth. The dough is usually patted into an elongated shape, placed in the Tone and baked till it is golden brown.

EUROPE

By a strange coincidence, in Zurich there is a traditional clay cooking pot called the Romertopf, which is more like a makeshift tandoor. The Romertopf is small and it has to be put in an oven with the dish in the romertopf. As the romertopf heats up, it imparts a wrap around heat similar to that in a tandoor. The skewers resting on the edges of the dish have to be turned occasionally, the dripping falling to the bottom of the dish.

CHICKEN MALAI KEBAB

800g boneless chicken cubes

60g cheddar cheese, grated

20g coriander leaves chopped

15g cornflour

120ml cream

1 egg

35g garlic paste

45g ginger paste

8 green chillies finely chopped

2.5 g mace powder

2.5g nutmeg powder

5g white pepper powder

salt to taste

oil for basting

1. Mix the ginger and garlic paste, white pepper powder and salt. Rub mixture onto the chicken pieces. Set aside for 15 minutes.

2. Beat together egg, cheese, green chillies, coriander, cream, mace, nutmeg and cornflour and rub chicken pieces with a mixture. Keep aside for three hours.

3. String together chicken pieces on a skewer an inch apart. Roast in a tandoor for 5 to 7 minutes at 350*F.

4. Remove. Hang skewers for 5 munutes to let excess moisture drip off. Brush with oil and roast again for 3 minutes at 275*F.

RESHMI KEBAB

1kg chicken mince

60g pounded cashew nuts

20ml cooking oil

20g coriander leaves chopped

15g cumin powder

2 eggs

5g garam masala

30g ginger finely chopped

20g chopped onions

salt to taste

white butter for brushing

5g white pepper powder

5g yellow chilli powder

1. Whisk the eggs, add the cumin, yellow chilli powder, white pepper powder and oil. Add to the mince and mix well. Set aside for 10 minutes.

2. Add cashewnuts, ginger, onions, coriander, garam masala and mix well. Divide into ten equal portions.

3. Wrap two portions along each skewer using wet hands. Keep two inches between each portions.

4. Roast in a moderately hot tandoor till golden brown for about 6 minutes. Baste once with oil , remove from skewers and brush with white butter.

CHICKEN SOOLA

450g chicken leg and breast pieces

10g almond paste

60ml ghee or cooking oil

10g garlic paste

5g ginger paste

25g grated khoya

60g brown onion paste

120g raw papaya paste

10g red chilli powder

2.5g roasted gram powder

10g yoghurt

salt to taste

1. Clean and dry chicken pieces and prick all over with a fork.

2. Marinate with raw papaya and set aside for 12 hours or overnight. Remove papaya paste and discard. Do not wash the chicken.

3. Mix together all the ingredients except cooking oil and the marinate chicken in it.

4. Skewer pieces close together, levelling the mixture from top to bottom. Wrap a sting tactly along the skewered chicken to keep the pieces firm while cooking.

5. Cook inside the tandoor at medium heat, baste chicken with a little oil at a time, till all the oil is over and the chicken is well browned. Then remove the string and serve hot with mint chutney.

KAKORI KEBAB

1kg minced lamb

2g black pepper

60g cashew nuts

2.5g cloves

240ml cooking oil

7.5g garam masala

105g roasted besan

5g green cardamom powder

oil for basting

180g chopped onions

60gm brown onion paste

60g poppy seeds

5g red chilli powder

2.5g saffron

2 drops kewda

1. Mince lamb twice and a third time with the oil. Blend all the other ingredients except saffron, red chilli powder and kewda. Mix well with the mince.

2. Add red chilli powder, saffron and kewda. And knead well

3. Set aside for half an hour, knead again. Pat the mixture in a thin layer around the skewers and cook over low charcoal fire for five minutes.

4. Baste with butter and cook again for four minutes.

5. Serve hot with sheermal.

GALOUTI KEBAB

100g lamb mince

5g cardamom powder

45g garlic paste

45g ginger paste

2.5g mace powder

75g raw papaya paste

5g red chilli powder

45g roasted gram, powder

salt to taste

1. Freeze mince for 15 minutes.

2. Mix the ginger, garlic and papaya paste, red chilli powder, salt, mace, cardamom, and roasted gram flour with the mince.

3. Divide into 28 portions and roll out into balls between the palms.

4. Flatten the balls slightly and shallow fry over low heated tandoor till both the sides are light brown.

5. Serve it along with mint chutney and biryani.

TANDOORI PHOOL

800g cauliflower floretes

20g chaat masala

30ml cooking oil

1 sliced cucumber

60g besan

2 lemon

10g red chilli powder

salt to taste

oil to fry

1. Break the cauliflower into floretes. Wash thoroughly and dry.

2. Marinate the florets in a mixture of salt, chaat masala and lemon juice for 30 minutes.

3. Make a smooth batter of the besan with 120 ml of water, season with salt and red chilli powder.

4. Heat oil in a frying pan. Dip the florets into the batter and fry in the hot oil over a low flame. Remove and cool them.

5. Put on the skewers and roast in a tandoor for 5-6 minutes till golden brown and keep basting in oil. Serve with sliced cucumber and tomato wedges.

KABARGAH

1kg three rib lamb chops

( 2 bones removed)

for boiling

500ml milk

220 ml water

1 bayleaf

5g aniseed

15g black peppercorns

5g red chilli powder

4 green cardamom

2 cloves

marinade

10g salt

2 eggs

225g yoghurt

10g red chilli powder

40g cornflour

basting

125g ghee

1g saffron

15ml milk

1. Set the water to boil and add the ingredients. Wash and drain the chops. Put them in the boiling water till they are tender and the liquid has dried up. Remove from the pan and sprinkle salt over them. Leave aside for 20 minutes

2. Make a batter with the ingredients of marinade and coat the chops well. Leave aside for 1 hour.

3. Oil and wipe the skewers. Skewer the chops and put it into the tandoor for 5 minutes. Remove and baste the kebabs with melted ghee followed by saffron soaked in milk.

4. Put the chops back into the tandoor for 5 minutes. When ready garnish and serve.

MACHHI SEEKH KEBAB

Mustard oil has been used in cooking since Harappan times. Strangely Bengal at the eastern end of India cooks in mustard oil even today.

1kg Bekti fillet

60ml lemon juice

5g salt

30ml mustard oil

220g split chickpea flour

4 garlic cloves minced

marinade

30g ginger grated fine

100g green coriander minced

6 no green chillies minced

225g roasted bengal gram

2g turmeric powder

15g black pepper

60ml mustard oil

10g salt

oil to baste

garnish

coriander powder

raw mango powder

white radish relish

1. Rub the fish with lemon juice and salt and keep aside for 30 minutes. Wash and dry the fish. Rub mustard oil, chickpea flour and keep aside for 30 minutes.

2. Then, wash the fish and sprinkle with minced garlic cloves and salt and steam for 10 minutes. When the fish is tender, remove the bones. Mash it coarsely. Add all the ingredients of the marinade and mix to a well blended uniform consistency.

3. Oil and wipe the skewers. Press into sausage shaped kebabs directly onto the skewers. Baste and put into the tandoor for 5 minutes. Check after 5 minutes. When ready garnish with coriander powder and raw mango powder and serve it along with the white radish relishes.

TANDOORI CHICKEN

The most popular barbeque chicken, a favourite all over the subcontinent.

1.2 kg whole skinned chicken

105ml cream

5g cumin powder

15g garlic paste

15g ginger paste

60ml lemon juice

oil for brushing

orange colour

5g red chilli powder

saffron

salt

105g yoghurt

1. With a sharp knife, make deep cuts on the breast, thigh and legs of the chicken.

2. Make a paste of lemon juice, red chilli powder and salt and rub over chicken. Set aside for 10 minutes.

3. Whisk yoghurt. Add cream, ginger and garlic paste, cumin, saffron and the orange colour.

4. Rub the chicken with this mixture keep aside for four hours.

5. Skewer chicken through neck to tail and roast in a moderately hot tandoor for 8 minutes and then at 350*F for 10 minutes.

6. Remove from the tandoor. Hang the skewers for 7 minutes to let the moisture drip off.

7. Baste with the oil and roast further for 5 minutes. Serve it along with lemon wedges and onion rings.

SIKANDARI RAAN

An entire leg of baby lamb grilled with rum and spices

1.5kg leg of lamb

2.5g cardamom powder

5g chaat masala

60ml cooking oil

10g garlic paste

10g ginger paste

30ml lemon juice

2.5g mace powder

240ml malt vinegar

10g red chilli powder

120ml rum

salt to taste

1. Prick leg all over with a fork.

2. Marinade the leg in mixture of salt, red chilli powder, ginger and garlic pastes, mace and cardamom powders and lemon juice. Set aside for two hours.

3. Pour the vinegar and rum over the lamb.

4. Place leg on a baking tray and pour over 1 litre water. Bake in an oven at 350*F for 1 hour turning the leg two or three times till it cooks evenly.

5. Skewer it and put it in the tandoor at low temperature and cook it for 20 minutes.

6. Take it out and serve along with onion rings and tomatoes and sprinkle chaat masala.

TANDOORI PRAWNS

Juicy prawns roasted in a tangy marinade

12 king size prawns

5g ajwain seeds

45g chick pea flour

5g chaat masala

5g garam masala

45g garlic paste

45g ginger paste

120 ml lemon juice

salt to taste

2.5g turmeric powder

5g yellow chilli powder

480ml yoghurt

1. Reserve 30ml of lemon juice and mix the rest with the ginger and garlic paste. Add salt, chickpea flour, ajwain seeds, yoghurt, yellow chilli powder, garam masala and turmeric.

2. Marinate the prawns for 2 hours. Arrange on skewers and cook in a tandoor till half done.

3. Remove and set aside for 10 minutes. Cook again in a tandoor for 10 minutes. Then baste with butter and place in a tandoor for approximately three more minutes.

4. Remove it from the skewers and arrange on a platter. Sprinkle with chaat masala and lemon juice.

TANDOORI POMFRET

4 (each 450g) Pomfret

10g ajwain seeds

45ml cream

10g jeera powder

20g garlic paste

20g ginger paste

20g besan

30ml lemon juice

oil for brushing

10g red chilli powder

salt to taste

5g turmeric powder

25g white pepper powder

60g yoghurt

1. Clean fish and make 3-4 deep cuts on each side.

2. Hang yoghurt in a muslin cloth for 2 hours to remove whey.

3. Mix yoghurt with cream, ginger and garlic pastes, carom seeds, gram flour, white pepper, red chilli and cumin powders, lemon juice, salt and turmeric.

4. Rub mixture on both sides of the fish. Set aside for 2 hours.

5. Skewer fish from mouth to tail and roast in a hot tandoor or grill for 6 minutes or in a preheated oven at 350*F for 10 minutes.

6. Remove from oven. Hang skewers for 5-7 minutes to let excess moisture drip off.

7. Baste with oil and roast again for 5 minutes.

GOLDEN CHARGHA CHICKEN

800g broiler chicken with skin

60ml lemon juice

5g garlic paste

10g red chilli powder

60ml oil

220ml yoghurt

45ml oil

2 large onions, sliced

30g ginger paste

60g onion paste

5g cumin powder

2g cinnamon piece, ground

2 cloves ground

6 green cardamom

10 black peppercorns

5g salt

Stuffing

3 onions quartered

5g ginger chopped

5g garlic chopped

2g cloves, powdered

3 green chillies, chopped

salt to taste

Basting

120ml honey

60ml ghee

1. Clean the chicken. Draw back the skin from the chicken in various places. Make cuts on the breast and legs. Mix with lemon juice and garlic paste, red chilli powder and oil.

2. Cover again with the skin. Leave aside for 1 hour. In the meantime fry the onions in the ghee till they are brown and crisp, crush nicely. Mix these with all the ingredients of marinade and rub all over as well as inside the chicken. Leave aside for 6 hours.

3. Mix ingredients for stuffing with marinade left in the dish and pack into the chicken. Stich it up well. Suspend on a hook and chain arrangement and cook in the tandoor for 10 minutes. Remove and leave the chicken suspended to let the drippings fall for 5 minutes.

4. Coat the chicken lightly with honey and leave it for ten minutes. Then baste the chicken with ghee and cook it in the tandoor for ten minutes. When the skin is golden and crisp take it out.

5. Garnish with garam masala, rock salt, lemon juice and serve with chilli garlic chutney.

RAAN MUSSALAM

Kachri and raw papaya are two well known tenderisers. When cooking of the whole leg in the tandoor, tenderinsing is very important, hence the use of three tenderisers.

1kg leg of lamb

marinade

120g hung yoghurt

30g raw papaya paste

10g kachri ground

20ml vinegar

45g ginger paste

30g garlic paste

60g fried onion paste

15g garam masala

15g red chilli powder

4 figs, pounded

60g almond paste

60ml oil

30g salt

ghee for basting

1. Make deep cuts in the leg of lamb to enable the marinade to penetrate.

2. Mix all the ingredients of the marinade apart from the salt and rub well into the leg. Leave aside for 11 hours. Add the salt and turn the leg well. Keep for 15 minutes.

3. Suspend the leg on a hook and chain arrangement or skewer right through with two skewers. Put into the tandoor and cook for 10 minutes.

4. Remove the skewers and leave suspended to let the dripping fall for about 5 minutes. Baste the leg and put back into the tandoor for ten minutes.

5. Repeat the process once more. When ready, garnish with tandoori masala, and lemon and serve.

OMAR KHAYYAM-KA-MURG

800g broiler chicken whole

225g yoghurt

30g raw papaya paste

2tsp kachri

30g ginger paste

15g garlic paste

10g red chilli powder

60ml oil

5g salt

Stuffing

120g paneer

120g hung yoghurt

4 green chillies

4 green cardamom

5g grated ginger

5g poppy seeds

few rose petals

100g almonds, skinned and pounded

30g pistachio, pounded

30g sultanas, deseeded

30g figs, chopped

30ml cornflour

5g salt

ghee for basting

1. Clean the chicken. Make cuts on the breast and legs. Mix all ingredients of the marinade and rub all over the chicken.

2. Leave aside for 5 hours. Mix paneer with hung yoghurt and all other ingredients for the the stuffing and stuff the marinated chicken. Stich the chicken and coat with the left over marinade. Place it on a skewer and cook in a tandoor for 10 minutes.

3. Remove and leave the chicken suspended and let the drippings fall for 5 minutes.

4. Baste and put it back into the tandoor for ten minutes. When ready garnish with mixed vegetable pickle and green mint chutney and serve it hot.

BREADS

Bread is prepared and eaten in one way or the other. If one sits down and tries to list the types and names of breads that are made it would be quite interesting to see the variety.

Wheat is the base from which we get the flour. In fact, wheat is thought to have made man a home maker. Wheat has been excavated in the Indus Valley. An Egyptian bakery has been found that dates back to about the same time as the Harappan Civilisation. Ground wheat was used for bread then as it is now, the only difference being that the grinding mill has been developed so much technically that ground flour is now available in large quantities, enabling everyone to develop and cook bread in its own style.

The tandoor was used to bake whole wheat bread. Tandoori roti has been known for the last 5000 years in India. All baked breads are not Indian. On the other hand, fried breads like the puris, parathas, baturas are Indian. We have, unfortunately lost the touch of making other non fried breads such as methi ka phulka, besan ki roti, makai ki roti, bajre ki roti.

There are certain terms used while making the breads. These are briefly listed below.

GLUTEN

This is a natural substance present in the flour that has a bonding effect. Kneading catalyses the action of this plant protein, and this, inturn, makes the dough whole.

KNEAD

Is the most important process for making breads. It involves the rocking motion of both hands. The dough is first pushed with the palm of the hand and then folded over with the fingers. This process gives air to the dough and makes it lighter. Kneading helps distribute yeast in the yeasted doughs. It activates the gluten in wheat flour. A well kneaded dough should be non sticky. When kneading one should take special care not to pour all the water at once on the flour. This will make the dough lumpy and uneven. By sprinkling little at a time and kneading simultaneously, one can bind the flour and water well.

LEAVENING AGENTS

Those substances that help the dough to rise thereby trapping air. Usually yeast, baking soda, baking powder are used. For many Indian breads, yoghurt is used to ferment the dough.

KHAMEER

Soured dough used for leavening other breads.

FLOUR

This is the dry flour used while flattening the dough before putting it in the tandoor. It prevents the wet dough from sticking to the hands. A seperated quantity should be kept aside before starting to make any bread.

FINISHING

Applying ghee or butter on the bread, usually after the bread is baked while it is still hot.

TANDOORI ROTI

THE COMMON UNLEAVED WHOLE WHEAT FLOUR BREAD,COSUMED BY MILLIONS NORTH INDIANS AT EVERY MEAL.

550GMS ATTA

SALT

ATTA TO DUST

METHOD

1. Sieve atta with salt into paraat.

2. make a bay in the centre, pour water ( 350 ml) in it and start mixing gradually. When fully mixed , knead to make a soft dough, cover with a moist cloth and keep aside for 30 min.

3. Divide into 8 equal portions , dust with atta, cover and keep aside for 5min.

4. Flatten each ball between the palms to make a round disc,place the roti on a gaddi, stick inside a moderately hot tandoor and bake for 2 min.

5. Serve as soon as it is removed from the tandoor.

NAAN

500 GMS FLOUR

SALT

1GMS SODA BI CARB.

5GMS BAKING SODA

1 EGG

10 GMS SUGAR

25 GMS YOGURT

50 ML MILK

25 ML GROUND NUT OIL

ATTA TO DUST

3GMS KALONJI

5 GMS MELON SEEDS

30 GMS BUTTER

METHOD

1. Sieve flour with salt, soda bi carb and baking powder into a paraat.

2. Break the egg in a bowl , add sugar , yoghurt and milk, whisk it. Make a bay in the sieved flour , pour water (approximately 200 ml) in it and start mixing gradually.

3. When fully mixed, knead to make a soft but smooth dough, cover it with a moist cloth and keep aside for 10 min. Then add oil, knead and punch the dough, cover with a moist cloth and keep aside for 2 hours to allow the dough to rise.

4. Divide into 6 equal portions, make balls and place on a lightly floured surface.

5. Sprinkle kalonji and melon seeds , flatten the balls slightly to make pedhas. Cover and keep aside for 5 min.

6. Flatten each pedas between your palms to make a round disk and then strech on one side to kive a tear drop shape.

7. Place the naan on a gaddi and stick inside a moderately hot tandoor (375 F) and bake for 3 minutes.

8. Apply butter on the naan and serve it hot.

BAKARKHANI

500 Gms Flour

5 Gms Baking Powder

Salt

250 Ml Milk

20 Gms Sugar

2 Drops Vetivier

8 Gms Fresh Yeast

150 Gms Desi Ghee

20 Gms Almonds

15 Gms Raisins

10 Gms Sunflour Seeds

METHOD

1. Sieve flour with baking powder and salt into a paraat.

2. Dissovle sugar in warm milk, add vetivier and stir.

3. Dissolve yeast in warm water. Blanch, cool and remove the skin of almonds and cut into slivers.

4. Make a bay with the sieved flour, pour the milk and the dissolved yeast in it. Start mixing gradually. When fully mixed, knead to make a soft dough. Then add the almonds, raisins and sunflower seeds, knead, cover and keep in a warm place for 30 min to allow the dough to rise.

5. Divide into 12 equal portions , make balls, dust with flour, cover and keep aside for 10 min.

6. Then flatten each ball with a rolling pin into round disks (6’’ diameter). Prick the entire surface with a fork.

7. Place it on a gaddi and stick it inside a iron tandoor (350 F) for 3 min.

8. Brush bakarkhani with ghee and butter and serve immediately.

SHEERMAL

Mehmoodabad’s answer to the Hyderabadi bakarkhani, sheermal is a rich bread, it’s quality is judged by the amount of ghee incorporated in the dough. The master chefs can knead equal quantities of flour, milk and ghee.

500gms Flour

Salt

430 Ml Milk

10 Gms Sugar

2 Drops Vetivier

224 Gms Desi Ghee

Flour To Dust

1gm Saffron

METHOD

1. Sieve flour with salt into a paraat. Dissolve the sugar in 400 ml warm milk. Reserve the rest to dissolve saffron. Add vetivier and stir.

2. Make a bay in the sieved flour, pour the milk in it and start mixing gradually. When fully mixed, knead to make a dough, cover with a moist cloth and keep aside for 10 min. Add the melted ghee and incorporate gradually.

3. When fully mixed ,knead to make a soft dough,cover and keep aside for 10 min.

4. Divide in to 12 equal portions, make balls, dust with flour, cover and keep aside for 10 min.

5. Place the balls on a lightly floured surface and flatten it with a rolling pin into round disc (approx 7’’ diameter). Prick the surface with a fork, place it on a gaddi and stick it inside a tandoor ( 350 F) for 3-4 min.

6. Remove, brush immediately with saffron, retorn to the tandoor and bake for 1 min.

KHAMEERI ROTI

This leavened bread, is really an acquired taste. There are a number of ways to make the dough khameera. The first and simplest is to leave the ordinary dough in a warm place for 12 hours. Another method is to knead the dough with yoghurt water. Finally, to make it easier, any leavening agent such as baking powder can be added.

500 Gms Atta

120 Gms Yoghurt Whey

120 Ml Water

2 Gms Carom Seeds

5 Gms Red Chilli Porder

2 Gms Salt

METHOD

1. Sieve the flour. Mix in the carom , red chilli powder and salt. Sprinkle yoghurt whey and water, knead well to a non sticky dough. Set aside in a warm place for 3 hours.

2. Knead again and make 8-10 equal balls. Flatten with your hand to approximately 8’’ diameter.

3. Place on a cushion and moisten the side facing up, stick it on the walls of a hot tandoor. When the roti is brown and crisp, take it out, smother with ghee and serve hot.

TANDOORI PARANTHA

Making this layered and flaky parantha is a great art. The more layers it has , the better it is and the greater is the master chef. Any number of garnishes can be used on it, sesame, poppy, nigella, shopped mint or coriander leaves or red chillies. These can be sprinkled on and lightly pressed into flattened dough on the side which does not stick to the tandoor.

500 Gms Atta

225 Ml Water

2 Gm Salt

120 Ml Ghee

Atta To Dust

METHOD

1. Sieve the flour. Mix in half the ghee and salt. Sprinkle water and knead well to a non sticke dough. Set aside for 1 hour.

2. Knead again and make 6-8 equal balls. Roll out to approximately 8’’ diameter or more ( as much as possible without tearing).

3. Lightly spread melted ghee and sprinkle some flour on top. Then give a fan fold and coil it into a shape of a ball.

4. Rest it for 10 min covered with a moist cloth.

5. Flatten the coiled dough. Place it on a cushion and stick it inside the tandoor. When brown, and flaky, remove , spread ghee, crush it a bit and serve immediately.

GILAAFI KULCHA

The Gilaaf

300 Gms Flour

210 Gms Desi Ghee

240 Ml Milk

10 Gms Sugar

5 Gms Salt

The Khameer

750 Gms Flour

50 Gms Desi Ghee

550 Ml Milk

10 Gms Yeast

30 Gms Sugar

15 Gms Salt

Flour To Dust

The Topping

15 Gms Melon Seeds

15 Gms Kalonji

METHOD

For gilaafi dough

1. Make a bay in the sieved flour, add the sugar, salt, milk and knead gently until fulle incorporated. Cover with moist cloth and reserve in a fridge for 30 min.

2. Then make depressions with the finger tips, pour small quantities of ghee every 2-3 min. Knead gently to make a soft dough. ( The gilaafi dough should be made in a cool place. The ideal place to do this is inside a walk-in).

3. Cover with moist cloth and keep inside the fridge for 30 min. Remove, divide into 18 equal portions, make pedha and reserve.

For khameer dough

1. Dissolve yeast in 30 ml luke warm water. Sift flour into a paraat and add yeast, sugar, salt and milk. Knead gently until fully incorporated.

2. Then work in the melted ghee and knead into a smooth elastis dough. Cover with moist cloth and reserve at room temperature for 2 hours. Divide into 18 equal portions, make pedha, cover and reserve.

The pedha

1. Lightly dust the work surface with flour, arrange a khameer pedha on top, place a gilaafi pedha on top of the khameer pedda, and encase the khameer pedha with gilaafi pedha.

2. Cover and keep aside for 10 min. This helps the 2 pedhas to mesh, makes the dough soft and establishes the flaky layers at the time of baking.

3. Roll out into 4’’ diameter discs, place it on a gaddi, stick inside a hot iron tandoor. Bake for 3 min.

4. Take out, brush with ghee and serve.

HISTORY OF THE TANDOOR

Tandoors have been found in exavations of Harrapan and pre - Harrapan sites. Where and when the first tandoors existed is still a matter of continuing research. But generally speaking and because of the generic “ TANDOOR” it is said to have originated in ancient India.

The origin of this word is as fascinating as that of the oven itself. Of the several theories forwarded , the first is related to the Sanskrit word kandu. The word tandoor is derived from kund which means a large bowl shaped vessel, either countersunk or above ground,as a permanent fixture or in a mobile form.

The kund could be used for the storage of water and grain or as a havan kund to contain a ritual fire in vedic times. The word kund became kandu in colloqial usage , and from kandu it became kandoor , also kandoora .Then the K sound became the T sound , and we have the word tandoor.

There are , however cntinued historical refreces to animal sacrifice , where the animal was impaled on a spear and spit rosted , the cooked meat being distributed as prashad or sacred gift. As far as fruits and vegetables are concered,in those early times they were consumed in their raw or ripe form , mostly consumed .

Grain was already being consumed . It was pounded and mixed with water , kneaded into a dough and baked on hot stones or what is thought to be a very primitive hearth . At this time the egyptian , the mesopotamian and the Indus valley civilizations contitutings what is known as the fertile crescent , were just coming into their own, each developing individually but with similar basic needs . Although Tandoor had been discoverd earlier in the pre-Harrapan culture , it is quiet certain that in Egypt the evolution of the tandoor and the grinding stone took place simultaneously . It is though that during the construction of great pyramids , there was a sustained demand for vast amounts of food and bread. Since the egyptians knew all about fire and how to raise it , all they needed was finely ground grain .

In India , three types of querns seem to have been in use one of these was a rotary quern , eg . Of which have been found at Taxila , dating around 100 B .C . The design of this quern or grinding wheel was simple but very effective . It had 2 circular discs varing from 10- 30 inches in diameter with an eccentric stone handle at one point . At the center was an opening through which wheat was poured in . Some historical records refer to such grinding wheels as being 3-4 feet in diameter with 2 handles . Two strong workers were required , one pushing it half way , and the other completing the circle in a kind of relay action . Once the dough was ready it was rolled out or patted into shape in very much the same way as it is done today . Then it was baked in the tandoor .

Kalibagan , where evidence of the earliest tandoor was excavated , is located in Sriganganagar district of Rajasthan about 400 Km from Delhi . The name ‘kali-bangan’, meaning black bangles , was given to the place because many braken terracotta bangles that had turned black down the ages were found scattered around here . Earliest excavations at the site date back to almost 2600 BC . All evidence points to its havbing been part of the highly advanced Harappan culture .

The people of Kalibangan had perfectly planned towns. The entire settlement was fortified . The streets were well laid out in the ratio of 1 : 2 : 3 : 4 demonstrating a knowledge ofn ratios and proportions . In this area alttars have been found with the traditional Kund and Kandu . The Kund contained terracotta cakes resembling our tandoori roti and animals bones . The whole scenario suggests sacrifical rites with the offering to fire , as well as the cooking and distribution of parshad .

Ovens of both the underground and overground type were found.these resembles the tandoors in use today, particulary those found in Punjab and Hartyana, states neighbouring Rajasthan. Along with thw ovens, pits used for storage of grains were also discovered. Saddle querns, rolling platters and curry stones, have also been found. Taken together, they suggest the grain were ground, kneaded into a dough, and baked in the tandoor.

The natural conclusioon is that with ovens in their houses, the availability of wheat for roti, maets, herbs and spices, the people of this culture were well versed in the art of tandoori cuisine.

The glorious Indus or Sindhu Valley civilization unearthed at Mohenjodaro and Harappa(now in Pakistan), gives evidence to the existance of specialized trade and a regudwelar interaction and exchange of ideas with the people of Sumer and Mesopotamia.

However, it is clear that they to had same interest in food as their contemporaries, for , in addition to the large number of terracotta cakes excavated at these sites, a bread oven resembling the tandoor used all over Asia today was excavated at Mohenjodaro. This oven measdured three feet eight inches in diameter and three feet six inches in height. It has also been deduced that the old jungle fowl gallus gallus of the family phasianinae, the ancestor of the present day chicken, was bred in the indus valley nearly five thousand years ago. Which leads to wonder if tandoori fowl was a popular then as it is now.

Dilmun (Bahrain)conjures up images of a paradise city. It was the name given by the sumerians to the city that was an impotant link on the trade route between mesopotamia and the Indus valley. Tandoors type ovens have been exavated at dilmun as well.

Any portrayalof an ancient culture and life style is naturally open to scepticism and debate. But,consider these facts;

Sarai Nahar Rai, Pratapgarh district, U.P.( about 8500 BC) evidence reveals the presence of hearths.

Ladakh district, J & K ( about 6700 BC ) cave dewelling

found here contain evidence of fire places with bones near them. This seems to indicate that man may actually have roasted animals many years earlier than is usually believed.

Burzahom, Srinigar district J & K( about 2500 BC )

Excavations reveal dwelling pits with mud plastered walls. Burnt ash and charcoal have been found in them, indicative of the fact that they must have been inhabitated by human beings. Stone hearths have been found insied the pits.

Alamgirpur, Meerut district, UP( 2500 BC) A long Trench excavated here disclosed patterns for preparing Roti. Terracotta cakes were found along with some potsherds. No ovens but accompaniments to cooking!

Banawali, Hissar district, Haryana( around 2500-2300 BC) Here too the excavations show Harappan lifestyle amongst other things, storage jars, hearths and Tandoors have been Unearthed.

Chirand, Saran district, North Bihar,( 2400-1650 BC) The

site shows us some better developed ovens, with long passages and side channels. The long passages seem to have been for feeding fuel, and the side once for removing the ash. Here animal bones, Moong, Wheat and rice along with Carbonised seeds and berries were found.

Sanghol, Ludhiana district, Punjab( 2000 BC) Here mud ovens and mud and brick structures were found along with corn bins, hearths, and tandoors. More Terracotta cakes!

Gilund, Raj Samand, Dist. Rajasthan (1500 B.C.).

Mud and brick houses with clay- lined have been excavated here. These pits were probably used as ovens. Along side are larger pits, perhaps used for storing grains. Some form of tandoor, either an original or an evolved type, is still used all over Northern India, Central Asia and Mongolia. We came to the conclusion that between the flour and the fire, there could be no other appliance as convinient as the tandoor for baking bread, both leavened and unleavened. These breads are now known by various names - naan, roti, paratha or kulcha-but they are still baked in the tandoor.

BACK TO THE FUTURE

Following the decline of the Indus or the Harappan culture in India came the golden Vedic age. The four Veda or Samhita give us the basis of this culture: food and God- the two most important requirements of human kind and the epicentre around which life revolves in every society.

The Veda have given great prominence to food which is spoken of in all text except for the Rig Veda. Wheat, the giver of life, was considered the most important. Apart from this, the people ate rice, dals( masoor, channa, arhar, etc.) and masa( meat), curd and butter. Ghee, the divine essence of food,was commonly used, meat was roasted on spits, tenderised by yoghurt. It was also cooked, boiled, with spices and curried.

About 800-300 B.C. the Sutra describes a piece of broken pot ( Kapala) being used to bake roti. The Ashtanga Samgraha (A.D. 25) mentions five varieties of wheat roti.l

Kukula Pakva - Bread cooked in a pit heated with chaff fire.

Karpara Pakva - Bread cooked on an earthen ware plate.

Bhrastra Pakva - Bread that has been fried.

Kandu Pakva - Bread cooked in a Kandu.

Angara Pakva - Bread cooked on live charcoals.

Around 500 B.C., two new religions emerged : Jainism and Buddhism. Buddhist writings speak of the prevalent, non-vegetarianism. Fish was available. There was slaughter houses and meat markets in Mithila where venisson, pork, and the flesh of fowls and birds were sold for the table.

The Buddhist text, known as the Jataka, are a great ocean of Knowledge. In these two, we find a mention of wheat rotis or Khajjaka- cakes made from wheat flour, cooked in the tandoor. Occasionally coated with gur( jaggery), these were greatly appreciated.

In Gujarat, even today the Khajjali, a layered wheat roti, is regularly served plain or sweetened. The similarity in the name, the method of preparation and the area in which it is made today, can hardly be coincidental!

The Greek invasion led by Alexander the Great and directed at the prosperous kingdom of Magadha( present day Bihar) 326 B.C. Wheat was an important grain. The Greeks were expert bakers of bread and archaeologists believe that the Chakki, or the circular rotary quern, was introduced by them. Two of these have actually been found at Taxila. With ground wheat grain available, the tandoor was thought to be the oven most convenient for baking.

Charaka, the court physician to the Kushan King Kanishka, is the author of the ayurvedic treatise who, along with Sushruta, wrote a number of books on Indian systems of medicine. These give a detailed account of food, and of food being tenderised and marinated.

These shlokas describe a dish known as Prataptam for which the meat is first fried in ghee then flavoured with the addition of yoghurt, lemon juice, pomegranate juice, etc., and is again cooked with ghee, ajaji( cumin) and samudra salt over a charcoal fire, each of these being added in succession while the meat is cooking over a gridiron.

Sushruta says meat cooked with sesame or mustard paste and the condiments to a honey colour in the tandoor is called Kandu Pakvam.

Till then no one had any knowledge of how far the Indian trading community had spread during the rule of the Kushan Kings. All the earlier history had come to us in the form of coins and a few copper plates made at various times during their rule. Now here was proof of their grandeur. People enjoyed good food! Indian religious, political and cultural influence spread from Afghanistan to Western and Central Asia, up to Chinese Turkistan. The caravans of traders travelling to these parts from India carried their tandoors with them. With so many people to feed, the women folk always had their hands full. In the afternoons, when the caravans halted, the tandoors were lighted. In a jiffy everyone had bread( roti) to eat! The following day, breakfast was of navala - stale bread.

With the decline of the Kushan Empire, trade declined. The difference between “Shah” and “ Gumashta”, as the saying goes, disappeared. The traders became a part of the local populace. But they still savoured the taste of food eaten in earlier years. And so it was that while all other traditions were forgotten, the fire under the tandoor was still lit in the homes of these traders turned settlers.

As a part of our heritage we have the first “ cookery book” that gives us this information. Manasollasa, which literally means “ joy fulfillment” was written by Someswara in A.D. 1127. It details many methods of cooking, dealing specially with food habits of aristrocracy. Both vegetarian and non-vegetarian kitchens have been described in depth.

It was in these troubled times, that Guru Nanak (AD1469-1539) founded a new religion in Punjab called Sikhism. His teachings greatly impressed people. His thoughts and words were simple, he preached against superstition, idol worship, the caste system, and the hypocricy of the priests,amongst other things. An important step he took was to bring all the people together under the concept of langar. Here, people of all castes sat and ate together. The tandoor was used to its full potential and was able to serve hot, freshly baked bread to many people at a time. The guru urged the people to have common tandoors in their lanes. This not only did away with the concept of high and low caste, it was a great fuel saver.

The Sanjha Chulha or common oven as it was called, proved extremely popular with the women folk. It was economical and gave them a common platform to exchange ideas and daily news. The concept took root quickly and spread all over Punjab and the North West Frontier Provinces. In many places, the tandoor was lit for all to bake their bread. People of every tone came - caste, creed and colour were forgotton. The goal was common: to bake fresh bread for the hungry stomach.

In 1526, Babar invaded India. Descended from the great lineage of Timur and Chenghiz Khan, he fought many battles to establish the Moghul Empire in India, which was to be consolidated by Humayun and Akbar. It is from Akbar’s time that we really get an insight into the eating habits of the Moghul Emperors. It is said that the Badshah had a large number of employees to attend to different departments of the kitchen. Many kinds of breads were made in various shapes and sizes as described in the Ain-i- Akbari. One type of bread was baked in the tandoor, and another type on skillets.

By this time every major town had a Nanbhai in the bazaar- a baker selling a variety of breads, freshly baked in the tandoor. Writings during Emperor Shah Jahan’s rule describe three new kinds of bread, one of which was called Roghni. Made from fine flour and clarified butter, this was baked in the tandoor. It came out as thin leaves and there were two varieties - salty and sweet.

With the Moghul Empire in its ascendency, prosperity ensured good living. The rich had large kitchens and food was important. Even when the Moghul Empire disintegrate, food habits remained, and the Nawabs carried on eating, wining and dining as before.

In Lakhnavi ka Dastarkhan, a work in Urdu, the writer says that the tandoor was the popular oven to bake breads. Each noble had specialist cooks to prepare these breads. New breads evolved - plain breads, leavened breads, sweet breads as well as stuffed breads. A noble man by the name of Mirza Zaffar Hussain had a bread made in unbelievable proportions: the dough consisted of 20 kgs of flour and 20 kgs of clarified butter!

By now the tandoor was an integral part of the north India kitchen. The subjection of the Moghuls to British rule did little to change this. The tandoor held its own just as it had done down the ages. During the Second World War one could get delicious mincemeat, seekh kababs made in a tandoor. In the Frontier areas and Punjab, preparations for the meat and fowl like teetar, Bater, chicken all made in the tandoor.

Tandoori chicken and roti are now world famous. When one stops to think that the appliance that we have today is a form of what primitive man might have used, the historical ethos of the tandoor.

CONSTRUCTION OF THE TANDOOR

The tandoor works on the same principle as the oven. However it is the only kind of oven that provides complete wrapped around heat whether by accident or design. No modern oven has that capability, making the tandoor one of the most scientific and versatile of all cooking apparatus. By controlling the draught and quality of fuel, we are able to produce temperatures upto 400*C. The temperatures in the tandoor are further classified into

· LOW HEAT: 275*C

· MEDIUM HEAT : 350-370*C

· MEDIUM HOT HEAT : 390*C

· HOT HEAT : 400-425*C

Tandoor can be built on site from good clay and uses chopped, dried timber as fuel. Counter sunk and mud plastered, it can be ready for heating in three days. If built of clay, however it needs 6-7 days to dry. The fact remains that you do not have to go anywhere special to make the tandoor and you can make one wherever you are. Tandoors are constructed for two kinds of use. The simple tandoor for home use, and the large professional tandoor to provide greater quantity and larger cooking hours.

Making a tandoor is a skilled art more commonly found amongst the people of Punjab who migrated to other parts of the country, and it remains very much a part of their heritage today. In Delhi, one of the most popular place to get a tandoor, or to be able to see one being constructed, it the Old Sabzi Mandi area between Tees Hazari courts and Chowk Barafkhana.

To get to know how a tandoor is made in first person, I had the opportunity to go the factory of one of the most famous tandoor maker Mr. Munni Lal. It is an experience that I will always treasure in my heart and strongly recommended anyone who has an inclination towards the tandoori food to go and see how the tandoor is actually made.

His family has been in the trade of constructing tandoors for three generations with tandoori food becoming so popular, he has been making and setting up tandoors all over the world.

MATERIALS AND PREPARATIONS

The basic material required for making a tandoor is clay which is free of any sand content. It is dug out from the earth after leaving out 4 inches of the top soil. A non- pliable substance like Munj, a kind of grass is mixed with this clay, along with other natural binders. The proportion of Munj to clay is 1:10. Highly plastic clay should be avoided, for while it is convenient to work with this type of clay usually develops cracks after drying.

The clay is prepared by beating it with the hands 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.

The next stage involves the shaping of the clay which is also done by hand. The tandoor is generally put together in sections. There are two methods of making a tandoor: modelling technique and coiling technique.

MODELLING METHOD

STAGE I

Once the clay is ready for use, slabs about 12-15 cm wide, 50-60 cm long and 2-3 cm thick, are made. Some dry clay is sieved onto these and then they are rolled into cylinders. These cylinders are then unrolled into a sort of semi-circle. Two or three such unrolled cylinders are moulded together into a circle. This circle forms the base of the tandoor.

STAGE II

After the base is made, the uppermost part of the ring is pinched at intervals to create little notches. It is then left ot dry overnight so that it becomes hard and ready to receive the weight of the next ring.

STAGE III

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

NOTE: The standard height of tandoor is 34-36 inches but can always be altered to the specification of the customers.

As one goes on layering the rings, the bottom ring has to be first dried to take on the load of the next ring. To hasten the speed of drying they keep burning coal on a metal ring inside the clay ring. The heat emitted from the coal drys the clay faster.

STAGE IV

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. After this jute cloth is taken and dipped in clay water and then wrapped around the tandoor, after which it is left to dry. The tandoor is now complete.

It takes 4-5 days to complete one tandoor, wherein each stage takes one day to complete.

THE COILING METHOD

As the name suggests, this method uses clay rolled into a long rope that is coiled upon itself very carefully until the required height is reached. The top of the tandoor is shaped in the same way as the rest. The sides are smoothened with the hand. The finished tandoor should show no signs of ridges. After the tandoors are ready, they are left out to dry. Later on, an opening of about 10 cm is made at the bottom to allow circulation of air. This is, ofcourse, essential for temperature control as well as removal of ashes.

FUEL

From the time that Kalibangan revealed the tandoor to us, we have known that wood was the fuel originally used for firing the tandoor. Today, in the simpler home environment or in other non-professional settings, wood is still used as fuel for the tandoor. It should be non resinous and the fire non- smoky. Once the wood has burnt to charcoal and has fully heated the walls of the tandoor, these become free of soot and ready to use. These days charcoal is the shortcut, convenience fuel. Coke is never used as it has a certain sulphur content, and is not good for cooking.

Twigs of aromatic herbs are added to the fuel during cooking. This gives the dish being cooked a wonderful fragrance and flavour. Charcoal wood itself imparts a special flavour. A good example of this is Tandoori Chicken - imbued with a smokey taste of fat falling on hot charcoal !

The home tandoor takes only 20- 40 minutes to heat up. Larger professional tandoor takes 2-3 hours to heat up and operates for about 6-8 hours at a time. If one were to carry out an evaluation with modern technical instruments, one would have to come to the conclusion that there is not much that can be done to improve this cooking appliance.

TEMPERING OF A TANDOOR

A good tandoor should be very smooth from the inside, which helps in the baking of the rotis. To smoothen the tandoor from inside one follows what is called “ Tempering of the Tandoor”. There are different methods of tempering a tandoor followed in different parts of the country.

1. Salt dissolved in water is the most convenient and simplest way to temper a tandoor. A duster/ cloth is first soaked in this solution and then swirled inside the tandoor with the cloth touching the inner side of the tandoor. Then the walls are dried out due to the hygroscopic action of salt.

2. A mixture of salt, oil, buttermilk or Khatti lassi is rubbed all over the inner walls of the tandoor and left overnight. This curing prevents the rotis and other breads from sticking to the walls of the tandoor when being cooked.

3. A mixture of cooked oil, spinach puree, jaggery is coated all over the inner walls of the tandoor and left overnight to dry.

The new tandoor should be cured and lit on low heat on the first and second day for a short duration of about half an hour each day. On the third day it is ready for use.

4.A coating of molasses is also used to temper tandoor.

TENDERIZERS

Meat cooked in the tandoor with the aid of tenderizers specially contributed by India has become the rage the world over. When meat is tenderised appropriately, it requires to be singed at a high temperature provided by the tandoor. The essential principles of all tenderisers depends upon the acid content and enzymes. These readily dissolve sinews and muscle fibres, making their use a pleasant necessity. Amongst tenderisers the most commonly used are Yoghurt, Raw Pappaya, Kachri, Raw Pineapple, and to a limited extent Vinegar.

Yoghurt

Basically yoghurt is fresh milk innoculated with a culture of Lactobacillus,. It is the lactic acid in yoghurt that helps to break down meat fibres and renders the product soft and succulent when cooked. In curries it is usuallty added at the end. In salads it is used as dressing made by draining the extra water content and adding flavouring.

Lemon

Lemons are found in three or four varieties in India. The citric acid content in this fruit is what causes the tenderising action on the meat fibres.

Raw Papaya

The papaya is an oblong melon like fruit that grows in most parts of India. The fruit is obtained from a fully grown tree and is used in the raw form. The papaya contains a protein digesting enzyme called Papain that gives it its tenderising property.

Kachri

Kachri is a wild variety of cucumis and is found in Bengal, Punjab, parts of Maharastra, the Northern and Western Provinces, and the Sind area( now in Pakistan)

Vinegar

Vinegar is produced when natural yeast in the air acts on the juice of whichever fruit is used to make the vinegar. It converts the sugar to alcohol and then this alcohol is converted into acid. Acetic acid is the substance which gives it its tenderising quality. The strength of acetic acid in vinegar varies depending on the fruit base. Every country produces vinegar made from locally abundant fruit. Grape and cider vinegar remain the most popular for cooking in the west.

Khatti lassi

This is yoghurt left to ferment and is more acidic than fresh yoghurt. It uses the same principle for tenderising as yoghurt.

Raw Pineapple

Most popularly found in Assam and other NorthEastern areas, this is an oven, spiky looking fruit with a pungent taste, the active enzyme found in pineapple is bromalein which has a very similar tenderising action to raw papaya.

Raw Figs

Figs are found in many parts of India, though mainly in the North West and Punjab. The enzyme that acts as a tenderiser in Figs is Ficin.

Tamarind

Found mostly in South India this is an extremely sour, bean like fruit with larger seeds. The ripe fruit contains two acids - Citric and Tartric acid that gives it characteristic sour taste and its tenderising properties.