So this post is for anyone interested in building their own tandoori oven at home. You will need a large glazed pot and two smaller pots that will fit inside. One inverted on top of the other. We measured the small pots so the base of the inverted pot would stick out a few cm above the top of the main pot. You’ll also need to some high heat vermiculite and some high heat cement mix. We also got some high heat bricks for the base, and a ceramic cutting tool for the angle grinder. We cut a square hole in the side of the main pot near the bass and a similar size hole in the side of the interior pot that sits upward. We then cut the high heat bricks to form a base inside the pot facing upwards. Next we cut the base of the second pot and inverted it and used the cement to glue it to the first pot then we put these inside the main pot and then cut some other ceramic pieces to create a channel from the outside of the main pot to the inside pot. So we could load up charcoal during a cook. Plus it lets airflow in. We used the cement mix to glue the pieces of the channel onto the pot and the outside pot. Then we filled in the gap between the pots with vermiculite. I put some decorative rocks on top of the vermiculite to hold it down, and bought some tandoori skewers. The channel prevents any vermiculite from getting into the cooking chamber and allows air into the centre. We also bought a larger ceramic pot base to use as a lid. Hope this all makes sense! Ask any questions you have. 

Going to cook this on the weekend for some friends. Quick question, what is lemon dressing? Also could I do this with Prawns?

I've had curry in many Australian cities, and a few UK places. They're different, and what you prefer would likely depend on where you're from and what you're used to. I like both styles, and have had good and bad meals in both countries. Sydney for example, has never won me over with their curry, yet I've had great curry in both Melbourne and Brisbane. Gaylord in Soho (London) was great, as was one of the places I went to in Leeds. Brick lane however, has held mixed results for me, with 2 good meals and 1 bad so far. Chutney Mary's in Chelsea was a highlight, as was a place in West Drayton, near Heathrow airport. The main difference can be found right here on this site, in the different base sauces. BIR curries use a soupy base and the final dishes tend more towards a sweeter, less spicy flavour. AIR curries use a concentrated base mix with more spices and onions, and the final dishes reflect that. As I've said elsewhere on this forum, the Vindaloo is a perfect example of the differences between the two. BIR Vindaloo is a hotter version of a Madras, and may only have a small amount of vinegar for the tartness. AIR Vindaloo is very tangy, and as Masala Mark has noted, AIR's use a concentrated base plus Vindaloo paste to give it that flavour.

Both different, and if cooked well, both great IMHO..

I cannot find Lashan Vindaloo Paste anywhere on the net.. Where do you buy it from?

I just finished making this base again. Some tips..

I pureed the onion mix in a food processor, using one ladle full of mix at a time. I added some of the sieved onion liquid to loosen it up and help the food processor a bit. There should be no lumps in this, so if you have lumps, puree it again.

I'm now going to make some Vindaloo with this, so I'll let you know how I go. Cheers.