| 释义 |
‖ tandour, tandoor|ˈtændʊə(r)|
Also 7 tenur, tenner, 8–9 tendour, 9– tan-, tendoor, tandur.
[In sense 1, = F. tandour, a. tandūr, Turkish pronunc. of Pers. and Arab. tannūr oven, portable furnace, a. Aramaic tannūrā, Heb. tannūr, Assyrian tinūru furnace, oven; in sense 2, ad. Urdu or Punjabi tandūr oven; cf. Turkish tandır clay oven, ult. as above.]
1. A heating apparatus consisting of a square table with a brazier under it, round which persons sit for warmth in cold weather in Persia, Turkey, and adjacent countries.
1662J. Davies tr. Olearius' Voy. Ambass. 294 They [Persians] call this kind of Stoves Tenner. Ibid. 303 In Winter they have their Tenurs against the Cold. 1718Lady M. W. Montagu Let. to Mrs. Thistlethwayte 4 Jan., Warming themselves..neither by chimney nor stoves, but a certain machine called a tendour, the height of two feet, in the form of a table, covered with a fine carpet or embroidery. This is made only of wood, and they put into it a small quantity of hot ashes, and sit with their legs under the carpet. 1802Edin. Rev. I. 51 The tandour supplies the want of grates and chimnies.
2. Usu. tandoor. A clay oven used in northern India and Pakistan; a shop that sells food cooked in this. Also Comb., as tandoor-cooked adj.
1840Fraser Trav. Koordistan, etc. I. vi. 150 A sort of oven called a tendour. Ibid. II. ix. 200 Tendoor. 1925M. L. Darling Punjab Peasant viii. 166 A significant change is that, when the cultivator goes to town, he is not as content as he was with the low-class tandur, but has begun to put up at the hotel. 1947Civil & Milit. Gaz. 8 Apr. 11/1 Some ‘tandur’ shops were partially affected by the fire. 1957C. Rand Twain shall Meet 77 They complain too that there is no room for tandoors, special jarlike ovens for baking chapatis—wheat pancakes—a Punjab staple. 1967Guardian 8 Dec. 6/4 North Indian or Pakistani [cooking] depends on the clay oven called a tandoor, into which kebabs, chickens marinated in yoghourt and spices, and the special bread called nan are lowered and rapidly cooked. 1974[see nan3]. 1977Sunday Times (Colour Suppl.) 27 Nov. 35/3 The tandoor is the traditional oven used in Indian villages. It is fashioned out of clay and left to dry for two days. Then it is seasoned with yoghurt, spinach and oil to smooth it and prevent it from cracking. It is this, combined with the tremendous even heat of the burning coals, that gives tandoor-cooked meat its mild aromatic flavour. |