The tandoor’s story spans over 5,000 years, beginning in the Indus Valley Civilization, where early clay ovens were used to bake breads and roast meats. Over centuries, the technique evolved—by the Mughal era, even Emperor Jahangir favored portable tandoors for his travels. In Punjab, the sanjha chulha (community oven) became a social hub, bringing people together over shared meals.

The modern revival came after Partition, when Kundan Lal Gujral, founder of Delhi’s iconic Moti Mahal, popularized tandoor cooking globally. His innovations - most famously tandoori chicken, butter chicken, and dal makhani - won admirers from Prime Minister Jawaharlal Nehru to international dignitaries. Gujral transformed the tandoor from a rural tradition into a restaurant sensation, inspiring Indian eateries worldwide to adopt the smoky, charred flavors it delivers.

Today, the tandoor remains a symbol of India’s rich culinary heritage, proving that an ancient cooking method can adapt, thrive, and capture taste buds across continents.