The tandoor is one of India's most iconic culinary inventions, but its story stretches back thousands of years. Long before it became the heart of restaurants serving naan, kebabs, and tandoori chicken, the clay oven was already being used in ancient settlements of the Indus Valley Civilization.

Archaeological evidence suggests that early versions of the tandoor existed nearly 5,000 years ago. These cylindrical clay ovens could generate intense heat, making them ideal for baking bread and cooking food quickly while creating a distinctive smoky flavour.

Over the centuries, the tandoor became deeply rooted in North Indian food culture, particularly in Punjab. Its popularity grew during the Mughal era, when cooking meats and breads in clay ovens became a celebrated culinary tradition.

The tandoor's biggest transformation came after the Partition of India in 1947. As communities relocated and rebuilt their lives, traditional Punjabi cooking spread to new regions. Restaurateurs introduced tandoori dishes to urban audiences, helping popularise creations such as tandoori chicken, butter chicken, and dal makhani.

Today, the tandoor is recognised worldwide as a symbol of Indian cuisine. From local dhabas to international restaurants, the ancient clay oven continues to influence how millions of people experience Indian food.

What began as a simple cooking tool has evolved into a culinary legacy spanning five millennia.