Indian culture has been recognised as one of the oldest and most diverse ones which still exists in today’s world. It has persisted for hundreds and even thousands of years and has been passed down from generation to generation with new additions and influences each time. Traditional Indian culture as we know today is a diverse mix of multiple religious beliefs, social and spiritual practices and a thousand influences from a wide range of people from varied backgrounds, ethnicities and social and financial statuses. As with any modern cuisine, these cultures and traditions have also had a huge impact on both traditional and modern Indian cuisine, which is again a melting pot of cooking habits and techniques from all over the country, with each group of people from each state contributing with their own traditional techniques and local spices and ingredients. Even foreign cultures and traditions and their cuisines have helped greatly to shape the face of modern Indian cuisine that is now so famous and popular all across the world.
Indian cuisine is famous all over the world for the spices and their curries and their spicy red gravy and the delicate balance of tastes. But contrary to the Western belief, Indian cooking is not always about curries and gravies and heavy spices, Indian cuisines also makes room for many healthy and tasty options that is low on oil and spices but equally good. Most of these dishes are staple dishes like rice and wheat preparations and are accompanied by the curry and gravy items. Rice dishes includes pulaos and biryanis, whereas the wheat and flour preparations are the rotis, naans, parathas and tandoori rotis, among many other similar dishes.
The tandoor is used to describe a variety of ovens, usually earthen or metallic in nature that is widely used in traditional cooking in Southern, Central and Western Asia, but is most commonly found in the Indian subcontinent. The heat in a tandoor oven is generated by burning coal or charcoal, and the food is usually exposed directly to the live fire, imparting a characteristic smoky taste to it, that is further enhanced by the burning oils and fats dripping on to the charcoal or coal pieces. Tandoor ovens can get hot, and it is quite common to keep them lit for long periods to keep the ideal temperature for cooking constant.
Among many things, which can be cooked on such ovens, including meats and vegetables, the Indian flatbread or the roti, is the most common, known as the tandoori roti. It is usually rolled out very thinly using wheat or flour dough, which makes the smoky flavor get deeply inside the roti, making it taste uniquely delicious. It is traditionally served with dollops of butter or ghee, accompanied by tasty gravy dishes. It is very popular nowadays in India and abroad alike, with most Indian restaurants serving tandoori rotis. The fact that it uses very little to almost no oil and no spices, also makes it very healthy and a definite hit among the health-conscious people.