That would be nice but we don't really have the space.

What is it that make tandoors different? My main incentive for getting one it to cook killer naan breads. The chicken tikka / shiek kebabs taste just perfect on the BBQ already. Is it specifically clay that makes them taste better or would any stone do?

What Im thinking is getting a cheap clay tile, taking the middle tray out of the BBQ and putting the tile right by the flames for 20 mins. When it is super hot I can lift it up, slap a naan on the bottom of it, then lower it back down so the naan is facing the lava rocks. Is that radically different to a tandoor? I know their sides reach unthinkable temperatures but is the air inside them much hotter than 250 degrees?

I can see a trip to B and Q coming up soon!

For me a whole main, half a rice, half a naan, 2 poppadums and a couple of bhajis is about right. I can never share a main as no one has them as hot as I do. My wife will usually only eat half of her CTM so if we are out with friends she will share.

Eating in always feels like you get less then you do in a takeaway container. I doubt that is actually true, but it certainly looks that way.

There was a restaurant gas one on Ebay today that has now finished. I was tempted but it was massive. Something like 750x800x900. I dont have anywhere to put it, I need a curry shed!

So it's my birthday in a week and my lovely wife suggested I combine the usual family money presents to buy a tandoor for the garden. What a fabulous idea I thought!

Having a look online I dont seem to be spoilt for choice. Spice of India and thetandoorclayoven.co.uk both have very similar looking options, presumably built in the same place but with different badges on.

Does anyone have any other suggestions? Has anyone used either, and if so, were they any good? The videos didn't inspire confidence in how much heat they can generate. Can I use a gas ring instead of charcoal with it? I love the idea of having one, but at around ?300 its a big investment if it hardly gets used!

The BBQ is booked and paid for. We have it from 11am on Saturday 6th August, time for a few beers while the charcoal lights! I reserved Pitch 4 which has a nice corner plot for a bit more privacy.

I have updated the spreadsheet so people can say how many people they are bringing. We can have up to 50, I don't think we will get that many though! I have also asked Stew to add the link to the News section of the homepage.

I also asked about a gas ring and they have given permission for us to use one. Does anyone have a decent one they can bring so we can knock up some curry sauces?

Az said he's happy to come as long as he doesn't end up cooking all day I said that was fine but he will be probably answering questions all day! He runs a wholesale ingredients business too so if anyone needs any cheap spices / pastes / equipment let me know and I can put in an order.

I'm really looking forward to this, I hope everyone on the list can make it.

I agree, it is almost certainly a misprint. The cost alone of deep frying in butter would be restrictive, couple that with the low flashpoint (around 170C) and you have a definite no go. Ghee or a ghee / oil mix would be possible but Im not sure the taste would be that nice. Veg ghee is possible though. I might give that a go one day. Also, I'll try the microwave trick, I bet that goes on a lot, especially with a soggy batter mix.

I'm convinced a bit of flambee is essential for top notch curries. That's hard to achieve without gas.

Set the date in your Diary. The First Annual CR0 Curry in the Park is scheduled for Saturday the 6th August 2011.

I'm just waiting for the documents to come through so I can book our patch. I think it's about ?25 but I'm happy to 'sponsor' the BBQ hire. Just bring an extra bottle of Cobra for me

Az should be there to answer any and all questions you have (poor chap). Plus I'll ask if he can bring in some samples from the restaurant to compare with our efforts!

I genuinely couldn't handle cooking on anything other than a gas hob. My mum has halogen rings that I had to cook on while we were there - it drove be crazy!

I bought a new aluminium 20cm pan that does the job just fine for me. I also bought a cast iron one just for adding garlic tarka's at the end of the cooking.