Quote from: DalPuri on October 11, 2012, 09:24 PM
What's the inner dimensions of that steel tandoor please Mick?

Doesn't look far off a 13kg gas bottle. I've got a few of those kicking around that only the scrap will take.
Cut the top off a bottle, wrap it with high temperature insulation wool, tie it with fire rope and bobs yer uncle.
A mini steel tandoor.  ;D

Hi DalPuri,
A fair bit larger than a 13kg bottle mate.
The internal measurements are...
Height = 28 inches
Diameter across the base = 20 inches
Diameter across the top opening = 16 and 1/2 inches

Just been out in the rain to get those measurements ;D Must be mad

Quote from: getonthegarabi on October 11, 2012, 07:52 PM

Quote from: DalPuri on October 11, 2012, 07:34 PM

Quote from: getonthegarabi on October 11, 2012, 07:13 PM
Mick (CBM) gave a link with his book for a outdoor solid fuel tandoor build that looks a proper job.
Rob 

I thought he gave up on that and opted for a small gas one because the big one was a right pain.

I didn't know that.  Disappointed; it looked the business.  Back to the drawing board. Seen some of the purpose- made stainless portable tandoor (charcoal) ovens advertised, bit pricey but looks like an option.

Rob

Hi Rob,
Just to clarify....
My original brick and pot tandoor worked well as in what it was designed to do, however, there were some issues.
The issues that I didn't like may not be a problem to others.
I found that on lighting it there would be a layer of soot lining the clay. I have seen some photos on here where this looks like the case,this had to be burned off for me as I don't want to eat soot on the back of a naan bread. It would only be burned off once the tandoor had reached a very high temperature (sorry didn't measure it). This would be too hot to hold your hand over the opening let alone consider inserting your arm into the tandoor to slap a naan on the side.
Once the soot had burned off I would have to wait for the temperature to drop and then you could cook on the skewers but still had to wait further before being able to cook naan breads.
Once it was at a temperature to cook the breads it was a bit of a pain adding more charcoal and trying to regulate the temperature. All this when perhaps only cooking for a couple of hours was too much hassle for me.
So I decided that gas was the way forward.
I found a steel balti house type tandoor on Ebay and drove to Bradford to get it.
It is so much easier, cleaner and a whole lot more fun. The taste is still fantastic although it is gas fired. The smoke created from juices dripping onto the hot lava stones adds plenty of flavour to the meat etc


The brickwork BBQ in front used to house the original tandoor. Curry shed and steel tandoor behind.


I have changed the burner fitting since this was taken.


Chicken Tikka and Tandoori Chicken

You're very welcome Rob,
Glad you're enjoying it.
Mick

Quote from: Secret Santa on September 09, 2012, 11:32 AM
Why is it called "onion sauce"? It just looks like standard pre-cooked onion and green pepper in a bit of juice.

I also don't get this being called a sauce.
Pre cooked onions and pepper mix is a common method for speed and this to me is just another recipe for such or am I missing something?

Quote from: SteveAUS on September 09, 2012, 12:58 AM


Edit: Quick question. Is the chef in the Chicken Tikka Vindaloo different from the one in the Little India Vindaloo vid? Noticed no garlic or ginger in the Little India Vindaloo?

Hi Steve,
Two different restaurants and chefs with slightly varying methods.
The Little India chef uses a garlic infused oil in this instead of garlic/ginger paste.
Cheers,
Mick

I believe he is American from California, he lives in North Yorkshire and runs a business selling promotional items etc.

Quote from: Secret Santa on August 30, 2012, 09:44 PM
Yes I didn't mean it in a nasty way CBM. I'm just glad you passed it on. 

Have you had any success with bhuna?

It's all good SS, no worries.

I do ok with bhuna but is it as good as I remember 20+ years ago, probably not

Quote from: Secret Santa on August 28, 2012, 11:11 PM
Well, actually, that hasn't changed. I still can't reproduce that great aroma and flavour, but I was heartened recently after trying CBM's pre-cooked potato method.

For the first time, in a long time, I was actually transported back to the eighties. The method has that unmistakable bombay-aloo odour and taste. Bloody marvelous.

I know it's not CBM's own method, he purloined it from a BIR, but nevertheless it is a blast from the past for me.

Hi SS,
I am really pleased that my efforts have brought you some success.

I would like to point out that all the methods, techniques and recipes were given to me by different chef's to do with as I saw fit.
When I read the word 'purloined' I thought "ouch". I'm sure you didn't mean that I had stolen the information or come by it in a inappropriate way   

In all seriousness I am happy to have rekindled your desire.

Cheers,
Mick

A great watch Chris and thank you,
Not doubting you're straight mate but the "We've got a cushion" comment did make me laugh ;D
Cheers,
Mick

Good video.
I have chatted to Dan a few times.
That is one passionate bloke when it comes to curry.