WELCOME TO TANDOORI OVENS
Welcome to TandoorOvens.co.uk - home of the Authentic Indian Tandoor Oven!
Our Tandoor Ovens are made by an Indian family run company that has been making Tandoor Ovens for generations. Each Tandoor Oven is individually hand crafted and strict quality control checks are made at each stage of manufacture. Read on to find out more…
What is a Tandoor Oven?
How does the Tandoor Oven work?
- A Tandoor Oven is a traditional Indian earthenware cooking pot made from clay
- It is cylindrical in shape and uses Charcoal Briquettes for fuel
- It reaches temperatures in excess of 400°C
- Our Tandoor Ovens are encased in a Stainless Steel drum with an inner lining of insulation between the clay pot and drum
Cooking in a Tandoor Oven is similar to using a BBQ. However, there are some fundamental key differences that make Tandoor cooked food taste very different indeed:
Benefits of Tandoor Cooking:
- The combination of spices, high temperature (400°C+), metal skewers and Clay give the food a unique flavour. One that cannot be replicated by using a conventional grill, household oven or BBQ
- Food cooked in a Tandoor is cooked from both the outside, from the heat of the Clay pot, and, more importantly, from the inside via the radiant heat of the metal skewers
- The extreme temperatures of our Tandoor Oven, and the fact it is cooked from the inside at the same time, means food is ready much quicker than other methods of cooking. Meat is typically ready in less than half the time of other cooking methods
What can you cook in it?
- Unique tasting food
- Oil free cooking
- Meat is sealed very quickly ensuring all the flavour is locked in
- Radiant heat transfer ensures no Vitamins or Minerals are lost during the cooking process
- Chicken, Meat and Vegetable Kebabs ready in around 12-minutes
- Whole Chicken in around 30-minutes
- Whole leg of Lamb ready in under 1-hour
- Practically zero maintenance
Pretty much anything (so long as it’s edible!) is the simple answer. But here are some ideas:
What’s the difference between Tikka and Tandoori Dishes?
- Chicken Tikka, Lamb Tikka
- Tandoori Chicken, Tandoori Lamb
- Half Chicken, Whole Chicken, Leg of Lamb, Steak Kebabs
- Minced Lamb Kebabs
- Paneer Kebabs
- Vegetable Kebabs
- Naan Bread, Tandoori Roti
In both cases, Meat, Chicken or Lamb, is first marinated for several hours (or overnight) in a mixture of Herbs, Spices, Yoghurt and Citrus Juice and then cooked on a skewer in a Tandoor oven. The difference between Tikka and Tandoori is:
How do you use the Tandoor Oven?
- Tikka food is Boneless pieces of Meat, for example, cubes of Chicken Breast, cubes of Lamb, Paneer and minced Lamb Kebabs
- Tandoori food is Meat left on-the-bone, for example, Chicken Legs, Chicken Wings, Half Chicken, Leg of Lamb etc. Typically, Tandoori Food will also have bright red food colouring mixed into the marinade giving the meat the red colour seen in restaurant style Tandoor dishes
The method of lighting and using our Tandoor Oven is similar to a BBQ.
Practice makes perfect when knowing the precise time to start cooking... Here is a brief guide to get you started:
What's included in the Tandoor Oven package?
- With the Lid off and the Oven door open, take a couple of firelighters and break into smaller pieces and place at the clay base of the Oven
- Place around 1kg of charcoal Briquettes around the firelighters ensuring there are sufficient air gaps to allow oxygen to feed the fire
- Use long fire lighter matches to light the fire lighters
- Once the Briquettes are alight, carefully add around another 1kg of Briquettes and spread to cover the bottom of the Oven (the depth of coals should be about 2-3 inches)
- When all the Briquettes are glowing, after about 1 hour, reduce the airflow to the fire by closing the side door
- When the flames have completely subsided the Oven is ready to use (about 1½ hours from 1st lighting)
- Place pre-marinated Meat, vegetables, Paneer etc on the skewers. The food should be positioned in the middle of the skewer a couple of inches clear of the coals and below the lip of the clay oven
- Insert the skewers vertically into the oven resting the top of the skewer against the side. All 8 skewers supplied can be used at the same time
- There is no need to turn the skewers while cooking (although you won’t be able to resist it!)
- Remove the cooked food from the skewers taking care not to touch the metal of the skewers
- Ensure food is adequately cooked before consuming, and,
Stainless Steel Tandoor Oven
Delivered Price (UK) £285
- Stainless Steel Clay Oven
- Stainless Steel Lid
- 8 x Stainless Steel Skewers
- Naan Bread Cushion
- 2 x Naan Bread Removal Tools
- Bag of Repair Clay
Health & Safety:
- Weight: Approx 50Kgs
- Height: 460mm - (18")
- Width: 410mm - (16")
- Opening at top: 250mm - (10")
- Volume of Clay Pot: Approx 34,000 cubic centimetres(2,000 cubic inches)
- Stainless Steel Case
- Double Insulated
- Hand crafted Clay Tandoor Pot
- Stainless Steel Lid w/Brass Handle
- 4 Castors
- 2 Handles
Caring for your Tandoor Oven:
- Position the Tandoor Oven on a clean flat surface, where it will be used, prior to lighting it
- Do not position the Tandoor Oven under low hanging eaves, branches or other combustible materials
- Ensure there is sufficient clearance surrounding the Oven ie away from fences and other combustible materials
- Before lighting the oven, ensure the clay side walls are clean if you are going to be cooking breads
- Do not use any liquid starter fuel or chemicals to start or aid the burn process – essentially, never use petrol
- Do not move the Tandoor Oven once it has been lit. Only move the Tandoor Oven once completely cooled
- Avoid touching the sides of the Oven when it is lit
- Keep Children, Pets and Garden Games well away from the cooking area
- Never leave the Tandoor Oven unattended when lit
- Always ensure Meat is thoroughly cooked before consumption
- Keep a bucket of sand or water around in case of emergency
- Only use the Naan removal tools to remove Naan from the Oven
Your new Tandoor Oven should last you many, many years if these few simple instructions are followed:
- Only burn Charcoal or Briquettes in your Tandoor Oven and recognised firelighters to help light it. Do not burn paper, wood or other materials as these will affect the taste of the food and will also leave resins on the clay surface
- During fine weather the Tandoor Oven can be left outside. It is recommended you keep the lid on and the door closed to avoid unnecessary damp getting into the Tandoor Oven. Check it frequently and, if any dampness is spotted, move it to a dry place immediately
- During less fine weather we recommend you store the Oven in a shed, greenhouse or garage. Take the time to clean the oven before storing – there’s nothing worse than getting excited about your first Tandoor session in the spring and finding you have to clean it 1st…!
- Once completely cooled, the ashes inside of the Clay Oven should be brushed out using a stiff hand brush. The side walls should also be brushed to remove any debris/soot
- The outside of the Tandoor oven can be washed using a mild detergent and then buffing up with a soft dry cloth
How much does the Tandoor Oven cost?
- Our Tandoor Oven is recommended for outdoors use only
- Our Tandoor Ovens are shipped ‘partially fired’. This means the clay is not fully hardened yet so that it does not crack during transportation from India. After 3, 4 or 5 Tandoor sessions the clay will fully harden. After it has hardened you may cook Naan Bread and Tandoori Roti on the clay surface.
Our Tandoor Oven costs:
Package #1: Stainless Steel Tandoor Oven £285
Price includes VAT and FREE delivery to mainland UK
(For delivery to UK Islands, Highlands and Islands of Scotland and European destinations - please call us for delivery options)
How can I purchase a Tandoor Oven?
Simple - just call us today on (01202) 877340 where our friendly sales team are waiting for your call... (Mon-Fri 09:00-17:00)
When will my Tandoor Oven be delivered?
Normally 1-2 business days of your order.