Authentic Restaurant style Domestic stainless steel Tandoori clay oven for ultimate outdoor cooking!
Full instructions on 'How to use your Tandoor Oven', 'How to Clean your Tandoor Oven' and 'Recipe Ideas' included with each Tandoori plus Free
Stainless steel accessories,
10 skewers
Nan bread removal tools.
Meat removal tool
Spatula, and Grill
Many people think that the word Tandoori or Tikka is red chicken or lamb that is served in Indian restaurants and takeaways. This is not the case, Tandoori is a method of cooking food in a Traditional 'Tandoor' clay oven at a high temperature of 400c.
The meat is left in a marinade for up to 24 hours or more. The food is skewered and then placed vertically in the clay pot where the intense heat seals all the flavor of the meat and quickly cooks it in approximately 8 to 10 minutes.
Tandoori cooked food is unique and the flavor can only be achieved using methods below:
Marinade, tenderises and infuses spices into the meat
Clay, imparts an earthy flavour
Charcoal, imparts an aromatic flavour
Metal Skewers, conduct the heat, cooking the meat from the inside
How does the Tandoor Oven work?
When using charcoal, the Tandoor Oven can reach a temperature of approximately 400c. The skewered meat is inserted upright resting on the side of the pot. About 60 mm of the skewer is inserted into the red hot charcoal, which conducts the heat into the centre of the meat, so the end result the skewer gets hot and cooks the meat from the inside and the radiating heat from the clay cooks the meat from the outside, sealing in all the goodness and flavor, its a perfect science.
With charcoal you have to prepare the oven for a Tandoor session. It takes time to insert and light the charcoal, takes up to 80 minutes to reach a cooking temperature, it burns hotter, a better flavor is achieved, the oven, will gradually loose its temperature over an hour, so after two 10 minute sessions cooking times will be longer, finally the oven has to be cleaned out ready for the next Tandoor session.
What can the Tandoori Oven Cook?
Well if it's edible you can cook it in the Tandoori
Here are some ideas:
Cubes of skewered Chicken, Lamb, Beef etc. Cubes skewered Fish, Monk fish, Tuna. Skewered Mince Meat Kebabs of Lamb, Beef,(sheek kebab). Whole Leg of Lamb, big Joint of Beef, Whole Chicken . Cubes of skewered Vegetables - Peppers, Onion, Mushroom, Tomatoes etc. Paneer, in between Vegetables, or Tofu, Vegetarian Meat Substitutes. Naan Breads Chappati, Parantha, Puri and more...
In fact Tandoori cooking is not limited to using marinades made with yoghourt and Indian spices. You can use wine, vinegar, lemon juice, apple juice, orange juice, herbs like basil, rosemary, tarragon, oregano and crushed garlic.
What gives the meat the flavor?
The flavor comes from a combination of the Marinade, the Clay, the Charcoal and believe it or not the Skewer.
Iron skewers can enhance a better flavor . So earth, iron and fire. What more can you ask for. Its perfect. You can achieve this ancient form of superb cooking in your garden, on your patio, balcony, or roof top with the Tandoor clay oven.
If You Like To Barbecue - You Will Love To Tandoori
You can cook Tandoori food in your personal Tandoori any time of the year in your own home. That unmistakable tandoori taste up till now has only been available in the restaurant
Your Purchase includes:
Stainless steel clay oven, with stainless steel lid
Skewer hook for removal of nan bread
Skewer spatula for removal of nan bread
5 round skewers
5 square skewers
Food removal tool
Technical Specification:
Weight approx 30 Kgs
Height 520 mm - (20½")
Width 370 mm - (14¾")
Steel chassis
Casing made from stainless steel
Double insulated
Inside, hand crafted clay pot
4 heavy duty Polypropylene castors
Handles, 2 drop down stainless steel
Door opening, stainless steel
Cover, stainless steel with brass handle
Stainless steel top to the rim of the pot
Charcoal Fired, Preferred charcoal type use Briquettes
Burns approx 1Kilo per Hr
Heat to cooking temperatureapprox 115min
Approx cooking temperature 400c
The outside will get hot
This Tandoori Oven is for outside use only.
After usage, replace the lid and allow to cool completely naturally, never extinguish the oven when it is hot, before cleaning and wheeling into your garage or shed.
The original Tandoori is made in India. The clay pot is carefully crafted by skilled artisans. The clay is of the finest quality and is strengthened using traditional natural materials which have been used for centuries in the making of clay oven pots. The Tandoori is hand made, the sizes may vary and could be subject to change
Chefs and outside caterers. With the Tandoori you can offer your clients something different, for their outside parties and events. 12 skewers served every 12 minutes
Price includes delivery to mainland UK for other destinations please place your order and we'll email you the delivery cost for you to o.k before processing. This item will take a little longer to deliver due to its size and weight, (There may be a surcharge for Parts of Scotland & International orders , we will notify you before processing.)
To avoid any issues regarding delivery. Before you sign for your goods, please check that your delivery consists of TWO ITEMS, 1 boxed tandoori oven and a boxed set of skewers.
If an item is missing please only sign for the item you have received, then contact us Within 24 hrs. If you sign for two items and only receive one, we will not be able to send a replacement.
Your delivery order will be sent as two packages.
1 Tandoori packed in a hessian box.
1 boxed set of skewers
Cooking food at a high temperature in a clay pot can be traced back over 2000 years to when the Egyptians were building the pyramids and baking bread for the workers. It is the most simple and fundamental way of cooking, using a clay pot buried in the ground, fired up with wood. It is thought this method of cooking found its way to Persia, then Afghanistan, and then finally to Northern India. Tikkeh meat coated in spices placed on a skewer is thought to have originated in Iran. In the 19th century cooks in Northwest India, now Pakistan, perfected the way of marinating, skewering the meat and cooking in the Tandoor. Over the years this method of cooking evolved and was brought to the UK in the late 1960’s, when Indian restaurants first graced our cities. Today Tandoori cooking is common in every Indian restaurant and we have all come to love and recognise it as Chicken or Lamb Tikka
The clay pot buried in the ground is still a method widely preferred and used in Indian homes.
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