The tandoor - (also known as tandoor, tendir, tonir, tanur, tyndyr, dyndyr, nandyr) - among the peoples of Central Asia, the Caucasus - a clay hearth, a brazier, a stove for cooking. Tandoori are the most diverse in form and purpose: in some they bake bread, in others they bake meat, vegetables. They are stationary - both dug in the ground and folded from refractory clay in the form of a barrel, and are small, portable, for use at home. We represent the tandoors for the preparation of barbecue and other dishes in the yard, in the country. The principle of operation of the Tandoors is as follows: firewood is laid inside, burned, the tandoor is heated to maximum temperature, then meat (poultry, fish, meat, vegetables, etc.) is laid on hinged skewers or other accessories) The cooking process is carried out in the tandoor not on charcoal, but due to the powerful heat dissipation of the walls, which allows for quick and even cooking and maximally preserves the juiciness of the original product. In our opinion, the Tandoor is the best outdoor stove. It is possible to cook and bake any products in it, a great combination of open and closed baking gives a truly amazing effect - in Tandoor it is very simple to cook juicy kebabs, fish, vegetables, mushrooms, etc., bake, for example, whole, lamb leg or whole chicken. The unique cooking technique and high-quality design of the oven delighted the culinary experts from many countries. In addition, the Tandoor is a wonderful gift! All our tandoors are made in Ukraine.

Tandoor is made from environmentally friendly domestic ceramic refractory materials, is fired at temperatures above 1200 degrees Celsius, is tied with metal for strength and beauty. Despite the fact that hair cracks can occur during use, a steel shackle with forging elements firmly holds the tandoor. The service life of the tandoor is not limited, if used correctly, it will last you years and decades.

The first and most important advantage is that the Tandoor is made from environmentally friendly ceramic materials. Thick ceramic walls accumulate and hold the temperature so well that there is no need to twist skewers or use a skewer to create juicy dishes. The second advantage is that the Tandoor not only has a stylish design, is an element of the decoration of the courtyard or garden, but also allows you to cook great dishes! Due to the high temperature inside the oven, the meat is cooked much faster than on the grill, while the meat is practically not fried, and the dishes remain as juicy as possible. In metal grills, the constant need to maintain the heat leaving through the metal parts is the main reason for reducing the weight of dishes, drying them, and the need for constant fuel addition . Tandoor helps retain moisture in food, cooks food much faster and tastes better.

Having finished cooking, tightly close the lower blower, the large and small upper covers. Due to the thick ceramic walls, the cooling process for a tandoor can take 2-4 hours, depending on the size of the tandoor and the temperature after cooking. NEVER extinguish firewood and coals with water.

It is recommended to store the tandoor under a canopy or cover from heavy rainfall with a special dust-moisture protective cover, which are presented in our assortment. If the tandoor is overly damp, it's essential to begin heating it slowly, adding an extra 30-40 minutes, to prevent large cracks from forming.

The service life, subject to all recommendations, is unlimited. If during operation the lid, cap or blower breaks, everything can be bought separately .

Small cracks. If initially they are not, then they most likely can appear at the first ignition, and subsequently the tandoor will “breathe” due to these cracks. In order to make them as inconspicuous as possible, it is necessary to raise the temperature in the tandoor at the first ignition as smoothly as possible.

At first ignition, it is important to adhere to the operating rules (also, when warming up after strong cooling or moisture). Remove the cap and cover, open the lid, and ensure the bottom vent door is open. Ignite with fine chips and paper for slow heating. A small fire is maintained first hour, with the constant addition of small chips. This approach guarantees high quality heating of the walls and bottom of the tandoor, after witch you can add firewood for further heating. IMPORTANT! The flame must not be allowed to rise above the neck, since the main task is to warm up the tandoor. Also, when the flame is high, you should not put a lid on the tandoor.. In the process of warming up, the walls of the tandoor will turn black, after which the soot will burn out and the walls will turn white. After the tandoor has completely warmed up, the coals can be removed through the bottom vent door. In some cases, they can be left inside the tandoor to keep it warm for longer. Based on our experience, we always leave the coal in the tandoor, even when we are baking bread. If the coals remain smoldering in the tandoor, they should be evenly distributed along the bottom. Once the tandoor inner walls have turned white - you can start to cook. For large single pieces of meat such as a lamb leg or a whole chicken, preheat the tandoor for an additional 20-30 minutes to ensure it's hot enough. Once the initial ignition is complete, it is not possible to damage the tandoor by fire. When you are done, let the tandoor cool down on its own. Close the top lid and the small one on top of it. Then, close the bottom vent door. It should be cold again in a couple of hours. Never use water to speed up the cooling process.

Tandoori cooking is a very healthy way to prepare food because it does not incorporate any chemicals to the food, nor does it use any fuel or gas to cook. Also, no healthy elements of the food will be lost during the cooking process. Better still, the flavour of the meats will be locked into the food.

All edible food products can be cooked in a tandoor. Meats like chicken, fish, beef, and lamb do very well in tandoori oven. You can dice pieces of chicken and marinade them to prepare Chicken Tikka, also diced marinated pieces of lamb, pork, prawns can be skewered and cooked in tandoor. You can bake naan bread, pita bread, flatbread, samsa, and more directly on the inner walls of a tandoor. With 2-4 tier racks and pizza stones, you can bake multiple pizzas at once. A very popular accessory is the 4-in-1 set, which allows you to cook a whole chicken with potatoes and vegetables, drumsticks, sausages, or lamb chops. Pork ribs or rack of lamb will be ready in just 25-40 minutes. Hot smoked fish from your own tandoor will surely surprise your friends and family at your BBQ party. Once you start using the tandoor, other barbecues will become a thing of the past.

Because meats and vegetables are skewered and placed in vertically through the top opening, juices drip down onto the flames, allowing the tandoor to simultaneously act as a smoker for added flavor. Hot-smoked meat and fish can be prepared quickly and are incredibly tasty. Our recipe page features a hot-smoked mackerel recipe that is simple to prepare and smoke in a tandoor.

Tandoor is a special oven used in Asian and Middle Eastern countries. The key difference between barbecue and tandoor is that barbecue is specially used to cook meat whereas tandoor can be used to cook a variety of food.

Our tandoors are crafted from fireclay rather than the traditional red clay. This eliminates the need for seasoning, unlike traditional Indian tandoors. The walls of our tandoors are 6-8 cm thick, constructed solely from fireclay, without any cement or concrete components.