Hi bigboaby,

Yes looks interesting. Are the onions pureed first or something?

Hallelujah!

Well well! Looks like you will get to try out a nipoori after all. Of course it was me that flew out to Malaysia yesterday afternoon in collaboration to arrange this in between transplanting 182 leeks over my allotment in Devon. In fact I think I deserve to be that spoke person and test out the tandoor and report back my findings.

Bon jovi

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Hi Chris,

Who rattled your cage! You should make sure your get your facts right if you want to accuse someone of something that does not exist. Looking back on my first posting you contacted the Company then. Obviously after I had joined the forum not before. All I wanted to do was join this forum and share some recipes and experiences the fact that I mention my tandoor is pretty obvious considering I enjoy and cook on it. Most of my talk on the unmentionable subject has been your doing thanks to inviting the people involved to discuss the issue on my first thread sorry I responded - I did not even know that they were even available again. Considering the fact that they have now offered me a freebie I thought that it would be only right to wax lyrical about it and tell the truth about a great tandoor in this thread. Why do you not contact them yourself - again - and ask to try one out. Then when you find out how ruddy good they are and start telling the rest of the forum they can all gang up on you after one suspicious member accuses you of conspiracy.

Bonne nuit

Oh yes! The wallet always knows best. I cannot imagine why anyone would wish to buy a tandoor solely for the purpose of cooking Naan bread I would have thought the novelty would have worn of after making half a dozen - far to time consuming just for something to mop your sauce up with.

In fact why does everyone seem to have such a fixation on Naan when there are so many other Indian breads to choose from - Paratha, Chapatti, Roti, Puri, Luchi, Bhatura etc. Just a simple Chapatti for the healthy choice or my favorite the Paratha - not so healthy - I like to use it as a plate with the curry served on top so it absorbs all the spare juices and sauce then I can eat it at the end and no plate to wash up. But I must admit I normally just buy the Sainsbury's garlic and coriander two pack naan for 89 pence brush with butter add some extra freshly chopped coriander and pop in a heated oven to fluff up for 5 mins - not at all bad for 45 pence each I say.

bon naan

Looks good. You just can not beat an alfresco curry. Must be the fresh air. Gonna have to dust of the old canvas lung.

bon air

Hats off! Looks like you had enough there for another two!

bon feast.

Sorry about the ? But I googled "Garden charcoal tandoor" with no success so I was unsure of what product you were referring to hence the ?

Should you purchase a Tandoor - absolutely. There in no barbecue or oven on the market that can cook skewered food in the same way as or produce the same results as a tandoor - I have tried. It is all down to the unique quick cooking method - heat conducting up the skewer to cook the food from the inside whilst the intense generated heat 400C plus cooks it from the outside resulting in food cooked thoroughly and with the natural juices and added flavors sealed within.  But its not just about Indian cooking but a totally new concept of cooking that offers opportunities to experiment and discover whole new cooking experiences.  I can dry roast vegetables - peppers, onion, courgette, mushrooms, aubergine, tomatoes, corn on cob etc on skewers in 5 mins. Cook whole sardines in 4 mins, chicken breast in 6-8 mins or even sausages skewered length ways in 3 mins without even having to turn them. The list is endless it really has changed my life - anyone serious about their cooking should seriously consider purchasing a tandoor.

What garden tandoors are available? Believe me I have researched. You have the Chiminea 100 pound type construction this is really just a garden ornament and heat provider that was never meant for cooking purposes and certainly could not be described as or create the associated food of a tandoor  - a total imposter to the tandoor market. Or a makeshift overpriced clay lined pedal bin on wheels 200 pound plus that can cook naan bread reasonably successfully when it has eventually got up to temperature but is not proficient at providing and maintaining the equal high temperature environment required for cooking skewered food tandoor style.
Or finally the Nipoori Tandoor oven 150 pound professional bit of cooking apparatus that was specifically designed by a tandoor enthusiast to quickly get up to temperature  - 400c in 10 mins, whilst using the most minimum amount of fuel and to maintain that temperature equally within for as long as possible - 60mins on one bag of instant light - to cook food on skewers tandoor style to perfection. Whilst still ensuring that the tandoor would be affordable, long lasting, easy to use, lightweight, portable, element resistant and be capable of being used as a standard barbecue as well.

He certainly pulled it of. The choice for me was simple.

Bon tandoor

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Hello tom,

I agree, I normally make up quite large batches of curry that appear to use a lot of oil but when you work it out per portion it's only about 1 tbsp.

The only reason BIR's use a lot of oil is because it makes cooking easier! I do find it harder using less oil but you can get the same results. You do need to cook with a fair amount of oil to release the flavours from the spices and pastes but as long as they are cooked to there entirety you can easy spoon the excess off once the job is done.

I also tend to stick to rapeseed oil. In fact all the main supermarkets - for certain tesco and Sainsbury - only use rapeseed as their bog standard pure vegetable oil so it's the cheapest as well as being the healthiest.

Bon oil