Unique clay oven from Central Asia


Tandoor is the generous gift of Ancient Orient to genuine connoisseurs of tasteful and useful food!

The main secret of tandoor is that food is not baked on an open fire, but on basis of powerful uniform heat generation of walls of the oven that contributes to conservation of beneficial microorganisms. And food remains juicy with minimal loss of its volume and weight.

Meal cooked in tandoor is a delicacy for gourmets. It’s a really unforgettable taste. Tandoor barbecue is the greatest of all meals! To describe in words, taste of incredibly sophisticated, melting in mouth aroma of meat dish in tandoor it is similar to describing in words of violin sounds…

Tandoor is not provided only for barbecue, one could easily bake in it fish, poultry, fowl, leg of mutton, rabbit, vegetables, mushrooms and even bread. This oven can easily bake goose, baking ham or shank does not present any difficulties at all. Everything is cooked fast and at high temperatures, so that any kind of meal is very juicy. Dishes cooked in the tandoor have an yummy aspect emanating aroma and do not contain any frying oil, dangerous for health.

Wind, rain or frost are not an obstacle for cooking in tandoor, as fire kindles inside the oven, bringing warm to its walls. There is no need to stay close to tandoor, check fire like on chargrill, turn food or twist skewers, because tandoor skewer is fixed in vertical position, and barbecue is due to be baked in 8-12 minutes.

Preparation for work
Remove big upper cover. Put dry firewood into the body on gridirons on 2/3 volumes of the furnace and kindle. Working temperature is set approximately in 1 hour depending on the used firewood, its number and volume of the tandoor. It is better to use fruit trees firewood, as well as for grill. It is possible to use charcoal. After the soot disappears on interior walls of the tandoor, i.e. they will become clean, cover the tandoor with big lid. Upon termination of burning it is necessary to be convinced of lack of not burned enough firewood, then it is necessary to partially free up the tandoor from coals by means of poker and scoop. Coals should lie in thin layers on gridirons or under them. Close ash-box. The tandoor is ready to work! Hair cracks may appear at the maximum warm-up level, but they don’t influence furnace operation capacity. You can study a detailed instruction on the link.
Hang meat, bird, fish, vegetables skewers, then close cover. The first portion of meat is ready in 10-15 minutes; the first portion of fish is ready in 7-10 minutes; vegetables are ready in 3-5 minutes. Level of frying is regulated by air supply in the tandoor (ash-box, small upper cover). In one ignition of the tandoor it is possible to prepare two layers, but the preparation time of the second layer increases twice.

Precautionary measures
Don’t kindle the tandoor in the enclosed spaces! The height of flame can reach 1m at ignition. Don’t pour water on the hot tandoor! Do not allow children near the warmed tandoor! Follow fire safety rules!
Television about us
Watch some illustrative videos about us and the way we are cooking in this wonderful oven