The missing tandoor flavour problem
Why tandoor flavour is missing — and how to add it
Tandoor flavour is a combination of: radiant char heat, live fire aromatic compounds (from burning wood or charcoal), clay oven minerals, and the smoke produced when marinades drip onto hot coals. Of these, char can be partially replicated with a grill, and smoke can be added at home using the dhungar technique with natural charcoal.
The Dhungar Smoke Infusion Technique
How to add tandoor smoke at home
- Place a small piece of natural lump charcoal directly in a gas flame until it is glowing red-hot (3–5 minutes)
- Place a small metal bowl or foil cup in the centre of the cooked dish
- Place the glowing charcoal in the bowl using tongs
- Pour 2–3 drops of ghee directly onto the charcoal — it immediately produces aromatic white smoke
- Cover the pot or pan tightly with a lid immediately
- Leave for 2–5 minutes — longer = more smoke intensity
- Remove the charcoal bowl, stir, and serve immediately
The Science
What is in charcoal smoke that creates tandoor flavour?
When charcoal burns, it produces aromatic molecules including guaiacol, syringol, and various furans — collectively the molecules responsible for all smoked food flavour. When ghee drops on charcoal, the fat immediately pyrolyses at the charcoal's surface temperature (600–800°C), producing additional aromatic molecules including acrolein and ketones that contribute specifically to the 'tandoor-ghee' character. These molecules are fat-soluble and bind readily to the fat in the dish — a dish with cream, butter, or oil absorbs more smoke than a lean dish.
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