Tandoor - A journey through time
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both students and professionals in the food & catering industry
around the globe. This book contains a vast chronicle of tandoor and
innovative recipes – a product of years of meticulous research and
rigorous field testing.
It provides a comprehensive introduction to the tandoor, the
fundaments of the tandoor, the history of tandoor, tandoor and Indian
food culture, safety procedures, do’s and don’ts, world-famous
tandoor dishes and many more.
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The author is a 24-year-old young graduate from Indian Culinary
Institute, Tirupati as a chef. Currently, he is pursuing the final semester
of MBA in Culinary Arts from Indian Culinary Institute, Noida. In
this short span of time, he has worked with a renowned group like the Taj
group of hotels as a part of his industrial training. Since his
childhood, he has an exceptional perspective towards food and
always wants to make a career out of it. Chef has always seen his
father working in the same industry and is well versed with how the
hospitality industry works.
