A tandoor is a cylindrical clay or metal oven used in traditional Indian cooking. It works by burning charcoal or wood at the bottom, creating intense heat that cooks food quickly at high temperatures. Food is placed on skewers and cooked directly in the tandoor, resulting in a distinctive smoky flavor and charred texture.
The types of mechanical work include static work, dynamic work, and intensive work. Static work refers to work done without motion, dynamic work involves movement, and intensive work focuses on the internal energy changes within a system.
Input work is the work done on a machine, while output work is the work done by the machine. Efficiency of a simple machine is calculated as the ratio of output work to input work. The efficiency of a simple machine is high when the output work is close to the input work, indicating that the machine is converting most of the input work into useful output work.
The formula that relates work and power is: Power = Work / Time. Power is the rate at which work is done, which is the amount of work done divided by the time it takes to do that work.
the work a machine does is the work output what it takes to do the work is the work input
The formula to find the work output of efficiency is: Work output = Efficiency x Input work. Efficiency is a ratio of output work to input work, so multiplying this ratio by the input work gives the work output.
it just means roasting the tandoor
The tandoor originated from the Indus Valley civilization in western Asia and is a clay oven used for baking and cooking. The tandoor is used for cooking foods at very high temperatures and also exposing the food to fire.
tandoor
Put a layer of sand in the tandoor just about 2 inches deep, and place the mixture on it using a baking paper. Cover the lid of the tandoor using maida to seal it. Keep the flame to medium for about 1 hour usually, depending on the cake mix.
It is a Hindi word for the flat bread baked in a tandoor
Naan bread is a yeast bread that is baked in a tandoor oven. Tandoori roti is an unleavened bread also baked in a tandoor.
Yo. I was also trying to search that but I came here. But I found out that it was called the tandoor.
donator, odorant, tandoor, tornado
Tandoor is a CLAY OVEN which uses charcoal or gas to heat the clay pot and the radiant heat emitted from the walls of the clay oven cook the breads or the meats. Because the flames are not in direct contact of the food, it is more moist and tender and retains the flavours better. Tandoors are available in 3 basic types. 1. CLAY OVEN (Clay Tandoor) 2. Drum Tandoor (Clay Oven placed in a metal drum with some heat insulation's) 3. St. Steel Body Tandoors (Clay Ovens placed in a Steel framed body with industrial heat insulation) (Also available with Gas Burners) Conventional Tandoors use Charcoal as fuel but Gas fired option is also available although the food tastes much better when cooked with charcoal and fire wood. http://indiantandoors.com
Tandoor(i) was invented over 5,000 years ago! Amazing.....plus they still use it to day.
That is the correct spelling for the style of food, tandoori or Tandoori, named for the Indian city of Tandoor. Examples of dishes include Chicken Tandoori.
Vilas Sarang has written: 'Indian-English Fiction' 'Tandoor cinders' 'The dhamma man' -- subject(s): Fiction