Tandoori is one of the most recognized words on an Indian menu, but most diners do not know what it actually means. It is not a spice, a sauce, or a dish — it is a method of cooking. Understanding how a tandoor works explains why tandoori chicken tastes the way it does, and why it is worth ordering over a standard grilled or fried alternative.
Tandoori cooked fresh daily
Balti Indian Restaurant operates a traditional clay tandoor at all three Ontario locations. Chicken tikka, seekh kebab, and tandoori wings are cooked to order.
What Is a Tandoor?
A tandoor is a cylindrical clay oven, narrow at the top and wider below, fueled by charcoal or wood. Temperatures inside reach 480°C (900°F) or higher. Food is cooked on long metal skewers lowered into the oven, or pressed directly onto the inner walls for breads like naan. The intense, dry heat chars the exterior quickly while keeping the interior juicy.
Why Tandoori Food Tastes Different
Three things happen in a tandoor that do not happen on a standard grill or in a frying pan:
- Maillard reaction at high speed: The extreme heat browns the surface proteins almost instantly, creating a smoky, caramelized crust.
- Smoke infusion: Fat and marinade drip onto the hot charcoal below, producing smoke that rises and flavours the meat.
- Rapid moisture lock: Because the heat is so high and dry, the outside seals before the inside has time to dry out. The result is charred on the outside, tender on the inside.
The Tandoori Marinade: What Gives It the Red Colour
Traditional tandoori marinade is yogurt-based, with ginger, garlic, lemon juice, and a blend of spices including cumin, coriander, and garam masala. The red colour originally came from Kashmiri chilli powder, which is bright red but relatively mild. Some restaurants use natural food colouring to achieve the same visual impact. The colour is not the heat — the heat comes from the chilli powder and black pepper in the marinade.
Tandoori Dishes to Know
Tandoori Chicken
Whole chicken or leg quarters marinated overnight, then slow-roasted in the tandoor. The skin chars, the meat stays moist, and the bone adds flavour during cooking. It is served with onion rings and lemon wedges.
Chicken Tikka
Boneless chicken breast pieces, marinated and skewered. Tikka is leaner and faster to cook than bone-in tandoori chicken. It is the base ingredient for chicken tikka masala.
Seekh Kebab
Minced lamb or chicken mixed with herbs and spices, moulded onto skewers, and cooked until the exterior is crisp and the interior is juicy. The texture is distinct from whole-mesh tikka — softer, more aromatic, and heavily spiced.
Tandoori Wings
Chicken wings marinated in tandoori spice and cooked in the clay oven. They are crispier than baked wings and carry more smoke flavour than fried wings. A good middle ground if you want something familiar but different from standard buffalo.
Tandoori Paneer
Cubes of paneer cheese marinated and skewered. It chars beautifully in the tandoor and makes a substantial vegetarian appetizer or main. The high heat gives the paneer a crisp edge without melting it.
Tandoori Breads: Naan and Kulcha
The tandoor is not just for meat. Naan is slapped onto the hot inner wall of the tandoor, where it sticks until it puffs and chars. The result is a bread with a blistered, smoky exterior and a soft, chewy interior. Garlic naan, butter naan, and stuffed kulcha are all cooked this way. A tandoor-cooked naan is noticeably different from naan baked in a standard oven.
Order Tandoori at Balti Indian
We cook tandoori dishes to order in a traditional clay oven at all three locations. Mixed tandoori platters are available for groups, and individual portions are ready in under fifteen minutes.
Frequently Asked Questions
Is tandoori chicken spicy?
Tandoori chicken is moderately spiced. The red colour comes from mild Kashmiri chilli, not extreme heat. If you want it milder, ask for less chilli in the marinade.
What is the difference between tikka and kebab?
Tikka uses whole pieces of marinated meat. Kebab uses minced meat mixed with spices and herbs, then moulded onto a skewer. Tikka is firmer; kebab is softer and more intensely seasoned.
Can tandoori dishes be made without a tandoor?
They can be approximated on a grill or in an oven, but the texture and smoke flavour are not the same. The tandoor’s extreme heat and charcoal smoke are what define the dish.