Damon Mcknight
Tandoors are cylindrical clay ovens that have been used for centuries in India. They are traditionally heated with wood or charcoal and can reach temperatures as high as 450 degrees Celsius, cooking food very quickly. In Australia, tandoors are available for purchase from companies such as Golden Tandoors, Tandoor King, and Mohan Lal Tandoors. These companies offer a range of models, including charcoal, gas, and electric tandoors in various sizes to suit different needs, such as home use or commercial use in restaurants. For those who want to build their own tandoor, it is possible to do so with clay and basic tools, although it requires some experience in pottery.
| Characteristics | Values |
|---|---|
| Materials | Clay, ceramics, stainless steel, copper, aluminium, charcoal, gas, electricity |
| Cost | $200 for supplies to make your own; several hundred dollars to buy pre-made |
| Time | Several dozen hours to make your own |
| Size | Various sizes available, from small and compact to large enough to serve 80+ people |
| Use | For cooking Indian, Thai, Malaysian, and Vietnamese cuisine, including meat, seafood, vegetables, naan bread, roti, and pizza |
| Portability | Some tandoors are portable and can be placed in different locations outdoors |
| Maintenance | Low maintenance; just clean the ash from inside the oven and wipe down the outer steel with a cloth after use |
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What You'll Learn
Tandoor oven types: clay, steel, copper, aluminium
Tandoor ovens are traditionally made of clay and are bell-shaped. They can be set into the earth or rest above the ground and are fired with wood or charcoal, reaching temperatures of about 480 °C (900 °F).
Today, there are various types of tandoor ovens available, each with its own unique features and benefits. Here is an overview of some common types:
Clay Tandoor Ovens
Clay tandoor ovens are the most traditional type of tandoor oven. They are typically three to four feet long and are used to cook chicken or bread using skewers. Clay tandoor ovens can be used for outdoor cooking when inviting a large number of people as they are excellent for maintaining high temperatures for long periods.
Steel Tandoor Ovens
Steel tandoor ovens are a modern variation of the classic clay tandoor. They often feature a stainless steel exterior, giving them a sleek and durable design. The steel top converges into the mouth of the tandoor, allowing skewers to rest on the steel rather than the clay, which can extend the life of the oven. Steel tandoor ovens are available in square or round shapes and are suitable for indoor or outdoor use.
Copper Tandoor Ovens
Copper tandoor ovens are another variation that offers a unique aesthetic. While there is limited information specifically on copper tandoor ovens, they are likely to share similar features with steel and clay tandoors, such as customizability and fuel options.
Aluminium Tandoor Ovens
Although not mentioned in my sources, it is likely that aluminium tandoor ovens share similar characteristics to steel tandoor ovens, given that both materials are metals. Aluminium tandoor ovens may offer advantages such as lightweight construction and good heat conduction.
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Tandoor oven fuel: charcoal, gas, electricity
Tandoor ovens can be fuelled by charcoal, gas, or electricity. Each fuel source has its own advantages and considerations.
Charcoal-fuelled tandoors offer an authentic, smoky flavour that many seek from tandoori cooking. Charcoal tandoors are typically made of clay or ceramics, with some featuring a stainless steel exterior and clay interior. Charcoal tandoors require adequate ventilation and should only be used outdoors, as charcoal emits poisonous carbon monoxide gas.
Gas tandoors provide consistency and ease of use. They often feature easy-to-fit gas kits that can be quickly removed, allowing users to switch between gas and charcoal fuel sources. Gas tandoors may also come with accessories like skewers, naan gaddis, and laser thermometers.
Electric tandoors are modern adaptations of the traditional tandoor oven. They offer the convenience of electricity and can reach temperatures as high as 450°C or 900°F, resulting in fast cooking times that lock in juices and moisture.
When choosing a fuel source for a tandoor oven, consider factors such as desired flavour profiles, convenience, and safety. Charcoal provides an authentic smoky flavour but requires proper ventilation and outdoor usage. Gas offers consistency and ease of use, while electricity brings modern convenience and high temperatures.
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Tandoor oven uses: cooking meat, vegetables, bread
Tandoor ovens are used for cooking meat, vegetables, and bread. The high temperatures in a tandoor—up to 480 °C or 900 °F—help to sear meats and seal in moisture, while also cooking bread quickly, causing it to puff up and develop a charred exterior.
Meats cooked in a tandoor include chicken tikka, chicken tandoori, and kebabs. The meat is often marinated in yoghurt seasoned with garam masala, garlic, ginger, cumin, cayenne pepper, and other spices. In Armenia, meats cooked in a tandoor, or tonir, include khorovats, khashlama, and the meat of khash.
Vegetables cooked in a tandoor include eggplants, tomatoes, bell peppers, onions, and potatoes. In Armenia, these vegetables are cooked in the tonir just like meat is cooked. In Punjab, tandoori cooking was traditionally associated with the region, and it became popular in the mainstream after the 1947 partition when Punjabi Sikhs and Hindus resettled in places such as Delhi.
Bread cooked in a tandoor includes naan, tandoori roti, tandoori laccha paratha, missi roti, laffa, and tandoori kulcha. In Armenia, breads cooked in a tonir include lavash, matnakash, and tonri hats. In Turkmenistan, a traditional clay oven called a tamdyr is used to bake a traditional white bread called çörek.
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Tandoor oven suppliers: Golden Tandoors, Mohan Lal Tandoors, Semak
Tandoor ovens are a type of live-fire cooking equipment traditionally made from clay or ceramic. Modern tandoor ovens are made from stainless steel and use charcoal, gas, or electricity as fuel. In Australia, there are a few suppliers of tandoor ovens, including Golden Tandoors, Mohan Lal Tandoors, and Semak.
Golden Tandoors offer a range of charcoal, gas, and electric tandoor ovens tailored to their customers' requirements. Their ovens are made from high-quality stainless steel and are available in Australia. Golden Tandoors pride themselves on enabling home chefs to deliver authentic Tandoor cuisine, including Indian, Thai, Malaysian, and Vietnamese dishes. Their GT-400BBS model is a square charcoal tandoor oven that is compact, easy to move, and perfect for outdoor usage. It can cater to up to 15 people in one session and features heavy-duty wheels for mobility.
Mohan Lal Tandoors is a prominent manufacturer and supplier of tandoors based in India. With over four decades of experience, they have become a trusted brand across India and beyond. They offer a wide range of tandoors, including stainless steel, clay, and electric models, all crafted with expertise and strict quality checks. Mohan Lal Tandoors caters to various clients, from small eateries to five-star hotels, and provides customization options to meet specific requirements.
Semak is a leading manufacturer, exporter, and importer of commercial catering equipment, including tandoor ovens. With 70 years of experience, they offer the GT-400BBS Home Charcoal Tandoor Oven, a simple vertical cooking appliance that combines authenticity and modernity. This oven is ready to use out of the box and is designed for outdoor usage, featuring a high-quality stainless steel exterior and easy-lift handles for mobility.
Each of these suppliers offers distinct features and advantages with their tandoor ovens, catering to different needs and preferences. Whether for commercial or residential use, these options provide Australians with access to high-quality tandoor ovens and the ability to create delicious and authentic Tandoori cuisine.
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DIY tandoor: use clay, a pottery wheel, kilns, basic tools
Building a tandoor from scratch is not an easy project and requires at least a few years of experience making pottery. You will need access to a pottery studio, a pottery wheel, kilns, and basic tools. Here is a step-by-step guide on how to build a tandoor using clay, a pottery wheel, kilns, and basic tools:
Step 1: Gather Materials and Tools
The main material you will need is clay. Specifically, Raku clay is a good option as it is heavily grogged, which helps it withstand heat shock better. You will also need access to a pottery wheel, a kiln, and basic tools such as needles, cutter wire, ribbon tools, scrappers, fettling knives, and a chamois cloth.
Step 2: Design and Build the Parts
Start by designing and sketching the different parts of the tandoor. Use the pottery wheel to shape the clay into the desired forms. The tandoor is traditionally a cylindrical clay oven, so you will need to create a large cylindrical pot for the main chamber.
Step 3: Fire the Clay in the Kiln
Once you have shaped the clay, it needs to be fired in a kiln to dry and harden it into ceramic. This process can be challenging, as the kiln needs to reach extremely high temperatures. It is recommended to have a team of people to help with this step, as the large pot can be difficult to maneuver.
Step 4: Assemble and Test the Tandoor
After the clay pieces have been fired and cooled, you can assemble the tandoor in your desired location. Place charcoal at the bottom of the main chamber and light it to create radiant heat for cooking. Test the tandoor by placing meat or vegetables threaded on steel skewers inside the cooking chamber.
Step 5: Maintain and Use Your Tandoor
Remember to always use your tandoor in a well-ventilated outdoor area, as burning charcoal emits poisonous carbon monoxide gas. Regularly clean the ash from inside the oven and wipe down the exterior after use. Enjoy experimenting with different recipes and techniques to create delicious tandoori dishes!
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Frequently asked questions
A tandoor is a cylindrical clay oven that has been used for thousands of years. Charcoal burns at the bottom, and the heat cooks meat or vegetables threaded on steel skewers placed inside the cooking chamber.
You can make a tandoor at home with clay, a pottery wheel, kilns, basic tools, and a few years of experience making pottery. You can also make a simpler version with flowerpots and found objects.
You can cook delicious Indian, Thai, Malaysian, and Vietnamese cuisine in a tandoor, including naan bread, roti, pizza, seafood, meat, chicken, lamb, goat, duck, and more.
You can buy a tandoor in Australia from Golden Tandoors, Semak, Mohan Lal Tandoors, or Tandoor King.
