Those look amazing - Samosas are one of the best starters although a bit time consuming the few times I've made them from scratch.  I've never gotten the pastry quite right though - would love to see a how-to/recipe for them.

Well, it all makes sense now... the tandoor I've got was never fired properly.  Went to go check it out after not having bothered with it for a while.  Clay literally fell off the wall, all the way to the insulation behind it (and this was after properly following the burn-in procedure and running the thing a few times more to try and season the walls for Naan.  There are other places where it still appears to be totally solid and intact.

At least that explains why Naan either refused to stick to the wall or stuck so bad it had to be peeled off, and when it was, that it tore and had lots of clay on the bottom of it!

Caveat emptor - hope that nobody else gets a dud unit.

Interesting to see a thread with more real Tandoor users - I got one a while back, but it left a lot to be desired.  Not only did I deal with shipping problems, but the unit never cooked properly despite numerous attempts to season it for Naan.  The construction quality was only so-so at best.

I did manage to make a few decent batches of Chicken Tikka, but it definitely did not provide that much improved performance over my charcoal grill as far as flavor goes.

Words of advice - don't skimp on a unit or you may be sorry.  I'm sure there are a number of good ones out there, but especially if it is being shipped far - there is a great risk for damage if shipped improperly and some units are not made for the long haul.

However, being a glutton for punishment, I will eventually buy the tandoor I should have purchased in the first place and I'm sure it will make amazing breads, since the major focus of the manufacturer is fixated on the clay itself, its heat retention properties, and ability to cook correctly.  The designer has done much work on commercial tandoors, so it is a professional-grade consumer product.

Also worth noting, at least here in the states, it looks like many commercial units are gas fired, too.  That said, I've been to a restaurant that used a real charcoal tandoor and the flavor of the chicken in dishes and the naan was incredible.  Looking forward to seeing more comments from other tandoor owners!

bhuna - A type of curry, in which the spices are cooked in oil with no water.

Interestingly enough, I've been to a restaurant here in the states that, while now far away, served a bhuna that sounds just like that.  It was a delicious dish, and at the time I set out to replicate it as best as I could.  It seems that it might be a bit closer to an authentic/traditional dish than many restaurants make today.  I can't say that it even had base, or if it did, there was very, very little.

This recipe was where I started, and if I recall it didn't require much tweaking.  (The restaurant dish did have some bell pepper in it, for one).  For some reason there are funny symbols that show up in the ingredients at least in my browser - but they represent 1/2 (so the ground coriander is 1.5 tsp, for example).  Also, I pre-cooked the chicken, so omitted the water and did a proper oil-based fry with the spices.  It resulted in a thick, oily sauce with a unique flavor all its own.

www.rubymurray.com/curry/displayrecipe.php?Name=Chicken+Bhuna

Could totallly be off from what the BIR dishes used to be, but thought it to be worth mentioning, since it definitely differs a lot from what is being offered today!

I have been looking all over for this here in the US - so far, no luck.  Sad thing is I love really hot stuff, so I'm sure it would be a treat to get to try in a curry if I could find it.