Traditional tandoor recipes return to spotlight
Traditional techniques brings heritage Indian flavours back to the table
Traditional Indian tandoor cuisine is finding renewed attention as chefs revisit age-old recipes and cooking methods that have gradually faded from mainstream menus. Among them is Keshav Kumar Chaudhary, Assistant Chef at Sahib & Dhaba Restaurant, who is working to reintroduce lesser-known tandoor dishes rooted in India’s culinary heritage.
Tandoor cooking, which uses clay ovens fuelled by charcoal or wood fire, has long been a defining feature of North Indian cuisine. Known for its smoky aroma, layered spices, and distinct textures, the method has traditionally been used to prepare a wide range of dishes. While popular items such as tandoori chicken and naan continue to be widely served, many regional and heritage recipes have become less common over time.
Chef Chaudhary’s efforts centre on bringing back these lesser-known preparations by focusing on traditional marinades, regional spice blends, and slow cooking techniques. His approach highlights the diversity within tandoor cuisine, which extends beyond well-known dishes to include rustic kebabs, slow-marinated meats, and a variety of breads prepared in clay ovens.
According to the chef, tandoor cooking reflects a long-standing culinary tradition that combines technique with cultural history. By revisiting older recipes, he aims to highlight the depth and variety of Indian cuisine, particularly for audiences who may be more familiar with its popular staples.
Food experts note that such efforts align with a broader global trend of rediscovering traditional cooking practices. As interest grows in regional and heritage cuisines, chefs are increasingly exploring historical recipes and techniques to offer a more authentic representation of culinary traditions.
At the same time, the revival of tandoor cooking also reflects changing consumer preferences, with diners showing curiosity toward traditional methods and flavours. The emphasis on authenticity, craftsmanship, and slow cooking has contributed to renewed appreciation for such cuisines.
The initiative also underscores the importance of preserving culinary knowledge that has been passed down through generations. By documenting and reintroducing these recipes, chefs play a role in ensuring that traditional techniques remain relevant in contemporary dining.
As Indian cuisine continues to evolve globally, efforts to revisit its roots highlight the balance between innovation and preservation. The renewed focus on tandoor traditions offers an opportunity to showcase the richness of India’s culinary heritage to a wider audience.
