Love my Tandoor

[Panpot]

Thanks Haldi.

[haldi]

they've had that 'new domestic range coming soon' banner for a long time now.

i have a tandoori-q charcoal oven and it is superb although i think i would prefer the control that gas gives.

Hi Martin
         have you taken any picures of your cooking?
I nearly bought one of these
How do the naans come out?

[martinr1000]

Hi Haldi, yes i posted something during the summer last year (i forget where)

the Naans were the best thing about the cooking for me because they are basically restaurant quality, it very much looks like yours are too judging by your pictures.

how long does your gas tandoor take to heat up? mine takes a good couple of hours to reach the critical temperature to hold the naan to the wall (and singe my arm hairs off  )

[haldi]

how long does your gas tandoor take to heat up? mine takes a good couple of hours to reach the critical temperature to hold the naan to the wall (and singe my arm hairs off  )

All the chefs in the restaurant have no arm hairs either!!
I always wear an old jumper to protect me
My hand is covered by the naan "cushion" (I don't know what you call that thing)
My tandoor takes about an hour to be "naan" hot

I'll have a look round for your pictures

[chilli head]

Hi haldi,
        When i worked out there i started as and spent 4-5 months on a charcoal tandoor it stayed lit nearly all the time and rather than a jumper i used two legs off a pair of old jeans.you put one leg inside the other then fold in front of your hands were you grab the naan pad but if the oven was not quite hot enough when the costumers came you had to but the naan lower in the oven nearer the charcoal.And yes it bit me under the top of my arm twice in 5 months ;D i could not have swore as i cooked at the front of the restaurant were people used to come and watch ;D
    Andy

[Garum Graham]

YOU LUCKY LUCKY LITTLE HALDI IT ALL LOOKS SO GOOD HAPPY COOKING BET IT TASTES GREAT

[haldi]

YOU LUCKY LUCKY LITTLE HALDI IT ALL LOOKS SO GOOD HAPPY COOKING BET IT TASTES GREAT

Thanks Graham
I got the tandoor four years ago
It was expensive but I've had so much fun with it
And the food cooked from it, is always great
It's in my garage now
The best times, are on cold crisp days
Beautiful blues skies, with the tandoor packing out oodles of heat & tikka aromas

[Curry Barking Mad]

Hi All,
Having made my own charcoal tandoor some time ago and having got rid due to the amount of babysitting it required and the effort required for one session,
I have recently bought a steel lined tandoor from a takeaway 'up north',
I removed the original burner as it was very rusty and put in a boiler ring burner 8.8 kw rated. I used a tawa plate as the heat buffer with ceramic briquettes.
I know some may think this would not be as good as a clay oven but as most Balti houses use a large steel lined tandoor for the huge family naans then it's good enough for me.
I obviously have no cracking of clay issues. The naans come away from the side very easily.
I also added some charcoal to the tawa plate for smokiness. I honestly feel having tried it with out the charcoal I get plenty of smoky flavour from the smoke produced by juices from the meat being burned off.
This produces excellent tikka, sheek keabs and naan breads.
Its all well and good having this bit of kit but the bugger (sorry George) has bitten me already.
Cheers,
Mick

The Tandoor


Nearly there


Lovely


Naan nearly done


Nice


That hurt!

[Ramirez]

That looks fantastic! So is the tandoor second hand from a takeaway? How much did it cost?

[Curry Barking Mad]

That looks fantastic! So is the tandoor second hand from a takeaway? How much did it cost?

Hi Ramirez,

I bought it off a bloke whose job was buying and selling second hand restaurant equipment.
It cost me 190 quid and I replaced the burner for 25 quid.
They go for about 400-500 quid new.
Still a lot cheaper than those small garden tandoors you see about.
Mick

Why won't it post pound signs