Down at Zeera, local Indian Restaurant
The Chef knocked up Staff Curry for the two of us in 30minutes
Chicken Shatkora (Bengali Favourite) with steamed Basmati Rice.
Spot on.











Inspired cooking
cheers Chewy

Yes Livo, Pizza cooked in my Tandoori Clay Oven.
The Tandoor is the Traditional Indian Barbecue , made famous for Tandoori Chicken,
Tikka, Botti and Breads.

But it is a fantastic oven and ancient multi-cooker.
You can cook just about anything with it. All kinds of cuisines, simply no limits.

Clay Oven Pizzatime

Craving Italian flavours, decided fresh Pizza was on the cards.

Bit local ASDA shopping, good start as I got a handful of free fresh yeast
from the baking counter.
Pimped up Passata, Mozz/Chedder mix, Fresh Mozzarella ball,Italian Sausage/Salami
Antipasti Sun Dried Tomatoes and fresh Basil.

Result, a smoked 9 inch thin crust, piquant pizza for tea. yum 








cheers Chewy

Hi Livo
Your first Tandoor meal looks great, power to you
Chicken and Naan look spot on!

Not sure what the yellow portion is?
Was thinking creamed corn or even scrambled egg ;D

cheers Chewy

Excellent,    Livo,
Joining the Home Tandoori Club.
A totally different way of high heat cooking, loads of fun!

Your photos show it was well worth your investment in time
and money. A bonus, with its handy size and a simple horizontal
rack fitted, it will do great Pizza. 

cheers Chewy

You CAN use a nonstick Tava or Frying Pan to do stovetop Naan.
You just have to get the pan hot enough for the Naan to stick.

The water splashes on the dough helps the dough stick like instant superglue.

If you have took your Tava down to bare metal, it will oxidise, so you need
to create a patina with oil at high temperature to stop this.
Just like seasoning a Wok.

There is no oil as an ingredient in a restaurant Naan Mix (Thats Pizza dough)

cheers Chewy

Thanks for the good comment Ziggy

Not sure about smoked fish Livo. Its another Scottish thing!
and the wrong flavour profile for this Coconut based dish.
I remember when I was a little kid, Dad loved his Craster Kippers
and I would vacate the premises as soon as, to avoid the smell  ;D ;D

Regarding poached fish, fine as long as it holds together, when plating.

In this dish, the Cod is cooked separately and the sauce is then added to the plate.
So it would be the same whichever way you cooked the choice of fish,
i.e, Poached, Steamed, Parcel Baked etc.

I find lightly pan fried, helps keep the fillet together, without overcooking.

cheers Chewy

Malabar Cod
Working on a Fish dish last night, choice Cod fillet
pan fried in Lurpak, garlic and curry leaves.
Served on a Malabar curry sauce with Basmati rice.

Oolala, Chefs Special LOL  ;D ;D

Gaviscon, bought a new one of these pakistani home Tandoors
and had a good time with it.

Found a thread here, might be of interest
https://curry-recipes.co.uk/curry/index.php?topic=13848.msg119899#msg119899

Wow, that looks great Livo
Obviously a good bit of kit and lots of fun cooking
with your summer on its way. ;D

I had a good time with family doing clay oven pizzas at the weekend.
Can imagine your Baby Q would do a good job with Pizza.

cheers Chewy