A brief guide to get you started:
With the Lid off and ventilation door open, take a couple of firelighters and break into smaller pieces and place at the clay base of the Oven
Place around 2kgs for SS1/MS1 and 3Kgs for SS2 of charcoal or briquettes in a pyramid shape around the firelighters.
Use long fire lighter matches to light the fire lighters.
Your Tandoor will be ready to cook in SS1/MS1: 25-30mins, SS2: 35-40mins
Place pre-marinated Meat, vegetables, etc on the skewers. Pierce half cut potato or onion at the end. This will ensure that the last piece of meat in the skewer doesn’t burn as it will be close to burning charcoal.
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.
You can control the inside temperature by closing or opening the ventilation door whilst the food is cooked. Ventilation door should be left open should you want to achieve high temperature. Once desired heat is acheived, you can close the ventilation door.
Remove the cooked food from the skewers taking care not to touch the metal of the skewers
Ensure food is adequately cooked before consuming.
Q: How is it different from a normal charcoal BBQ?
A: The radiant heat transfer method enclosed by the specific shape of the clay oven pot results in less loss of Vitamins and proteins out of the food being cooked. Thus one gets a perfect aromatic flavor full of nutritious values.
In other words:
Tandoor is a special clay oven, kept at high temperature with smoldering charcoal. Food is cooked on skewers from the heat radiated from the walls, as well as from the smoldering charcoal; this results in the retention of all food values and juices. (Fat free cooking)
Q: Is the clay durable?
A: The clay used in Tandoors is sourced from select location in Northern India (where it is available best) and made by hand into the curvaceous shape by master craftsmen still using centuries old technique and experience. It is reinforced by natural edible additives to give it strength for a long lasting experience
Q: Will the outer body get hot?
A: Yes but not like the charcoal barbeque ones, it will be warm outside as the insulation between the clay pot and the outer body prevents the heat loss as to make the tandoor more economical to use.
Q: How much charcoal is needed?
A: It consumes approximately 1kg of wood charcoal every hour.
Q: What is the life of the oven?
A: Kept with little care it can last long for decades as the clay is strengthened and the body is made on a steel chassis.
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