The word tandoor came originally from the Middle East with the name deriving from the Babylonian word 'tinuru' from the Semitic word nar meaning fire.
Used throughout India (and found in Indian restaurants throughout the world), the traditional rounded-top tandoor oven is made of brick and clay.
It's used to bake foods over direct heat produced from a smoky fire. The dough for the delicious Indian bread NAAN is slapped directly onto the oven's clay walls and left to bake until puffy and lightly browned.
Meats cooked in the tall, rather cylindrical tandoor are usually skewered and thrust into the oven's heat, which is so intense (usually over 500°F) that it cooks a chicken half in less than 5 minutes.
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The word tandoor came originally from the Middle East with the name deriving from the Babylonian word 'tinuru' from the Semitic word nar meaning fire.
Poles apart from Ras in terms of ambience, Khansama occupies a corner of the street on Serangoon Road. Tables are laid out right there in the shaded alley of the building and you enjoy your food as shoppers walk by. Khansama arguably serves the best butter chicken in Singapore and you can pair that with paneer bhurji (cottage-cheese crumble cooked with vegetables and spices) and breads of your choice.
