There’s something magical about the aroma of fresh rotis and kebabs sizzling in a clay oven. The tandoor isn’t just a cooking tool — it’s the soul of Punjabi cuisine. From roadside dhabas to fine dining restaurants, this ancient clay oven has shaped the very identity of North Indian food.
A Fire That’s Centuries Old
The story of the tandoor goes back over 5,000 years, with traces found in the Indus Valley Civilization. Archaeologists have unearthed clay ovens similar to today’s tandoors in Harappa and Mohenjo-daro — proving that Punjabis have been perfecting this art since ancient times.
Originally used for baking simple flatbreads, the tandoor evolved over time to cook marinated meats, vegetables, and more — turning everyday ingredients into smoky, flavorful delicacies.
From Punjab to the World
While the tandoor was born in Punjab, it soon travelled far beyond. When Punjabis migrated — whether after the Partition or in search of new beginnings — they carried their food traditions with them.
And wherever they went, the tandoor followed. From Delhi to Dubai, from London to Toronto, it became the heart of every Punjabi kitchen abroad, spreading the taste of home across continents.
The Secret is in the Smoke
What makes tandoori cooking special?
It’s the unique combination of char, heat, and smokiness.
Food cooked in a tandoor is exposed to both radiant heat and live fire — locking in juices while adding that irresistible smoky flavor. The clay walls absorb heat up to 480°C, ensuring food cooks evenly from all sides.
Whether it’s the juicy Tandoori Chicken, soft Butter Naan, or creamy Paneer Tikka, every bite carries the legacy of fire and flavor.
A Tradition That Defines Punjabi Hospitality
For Punjabis, the tandoor is more than a cooking tool — it’s a symbol of warmth and togetherness. Traditionally placed in courtyards, it brought families and neighbors together as they shared stories, laughter, and fresh rotis straight from the oven.
Even today, many Punjabi homes in villages have a tandoor where evenings are spent around food, fire, and friendship.
Keeping the Legacy Alive at New Punjabi Hotel
At New Punjabi Hotel (NPH), we proudly continue this time-honored tradition. Every naan, kebab, and tikka that leaves our kitchen is made the authentic way — in a live tandoor, with recipes passed down through generations.
It’s not just food; it’s a slice of Punjab’s history served on your plate.