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. 

Heya cr0 crew..

I'm after a little help! I cook a lot of curry and am known amongst my mates as a bit of a guru in this area. Having cooked a lot of traditional curries for friends in the past, I'm looking to up the ante at my next curry dinner party. I'll have 16 guests including a couple of vegetarians., and I will be cooking around 8-9 curries, plus making raita, chutneys, kachumber, poppadums, etc..

So I'm after some advice on the dishes I should include.. ie: what are your personal faves from the site? I'll want several veg curries, dal, prawn, lamb and/or beef, chicken, and pork, ranging from mild to medium with one hot vindaloo. (My favourite..) Oh and I'm from Australia so AIR curry suggestions are most welcome, as are BIR curries..

Thanks!

Recipe deleted..New recipe below.