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 or charcoal is laid inside, burned, the tandoor is heated to maximum temperature, then meat (poultry, fish, game, vegetables, etc.) is laid on hinged skewers or special whatnots) 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 frying and maximally preserves the juiciness of the original product. In our opinion, the Tandoor is the best outdoor stove. It is possible to fry 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!

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. Thanks to the thick ceramic walls, the cooling process takes several hours. NEVER extinguish firewood and coals with water.

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.

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 very wet, then it is necessary to dry it naturally, to kindle it wet and to dry artificially is not recommended - this can lead to an increase in cracks, and, as a result, to faster cooling of the tandoor.

At first ignition, it is important to adhere to the operating rules (also, when warming up after strong cooling or moisture). The blower is removed , the grate is installed on the bottom of the tandoor, the cap and cover are removed. 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 andbottom of the tandoor, after witch you can add firewood for furtherheating. 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 beremoved through the blower. In some cases, they can be left inside the tandoor to keep it warm for longer. If the coals remain smoldering in the tandoor, they should be evenly distributed along the bottom. After full warming up, the blower is closed, the skewer or grill is hung in the tandoor and food is laid out for cooking. The lid and capare closed. IMPORTANT! Handle flaming liquids with caution, as this will lead to high fires and possible burns.

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 the naan bread, pita bread, pizzas and more...

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.

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.