Tabacon´s Healthy experience couldn´t end before taking a chance to taste the Tandoor food at Tabacón. it´s not only an aditional option for food but an amazing mixture of techniques, flavors and colors that become just resistless.
Typically a tandoor is dug into the ground or built into an enclosure and the heat can only escape it through to top. The direct heat of the fire is reflected by the ceramic sides intensifying the heat and creating a cooking environment that easily reaches 400 - 500 degrees F. It is buried or enclosed to hold in the heat and to keep anyone from coming in contact with the outside surface.
The marinade used in most any tandoori dish starts with yogurt. While this might sound a little strange this is actually perfect for marinating meats because it has a natural acidity and it is thick so it holds to the meat well and keeps the herbs and spices in place.
As for the spices, tandoori is marinated or rubbed with a great combination of spices. The first thing you will notice is the color. Tandoori dishes are usually very red or very yellow; this depends on the marinade ingredients. The red color is provided by a very mild but bright in red color Degi Mirch (Red Chilli Powder). The yellow comes from Turmeric powder or safforn.
In addition to the colors provided by the spices, tandoori is also flavored traditionally with ginger, garlic, coriander powder, cayenne pepper, and garam masala. Garam masala is a combination of roasted and ground cardamom, cumin, cinnamon, cloves, nutmeg and black pepper.
After we have combined our spices and yogurt, got the right color and heat, baste it over your meat or vegetables. We want meats to marinade in this thick marination for several hours to absorb the flavors. Now we are ready cook the meat or vegetables followed by Naan Bread.