Tandoori Chaap

As of my last knowledge update in January 2022, there isn't a specific historical origin widely documented for tandoori chaap. The concept of using a tandoor, or clay oven, for cooking has ancient roots in Indian and Middle Eastern culinary traditions. Tandoori cooking involves marinating food in a mixture of yogurt and spices and then cooking it in a tandoor, which imparts a unique smoky flavor and char.

Tandoori dishes were traditionally associated with tofu, particularly but with the rise of vegetarian and plant-based diets, innovations in the kitchen have led to the creation of vegetarian tandoori dishes, including tandoori chaap.

The use of chaap, which is often made from soy protein, in tandoori-style cooking might be a more recent development. It is likely that chefs and cooks, inspired by the popularity of tandoori cuisine, adapted the techniques and flavors to create a vegetarian version using chaap.

For the most current and detailed information on the history of tandoori chaap or any other dish, it would be helpful to refer to more recent culinary sources, chef profiles, or restaurant histories that might provide insights into the origins and development of this specific dish.