What is tandoor?
Tandoors are handmade vertical furnaces made of chamotte clay that have been used for thousands of years.
Used from India to the Caucasus, in the area occupied by the former Persian Empire.
In this type of oven, among others, Indian naan bread, Armenian lavash or Georgian bread are baked.
Tandoor is not only oriental dishes, you can successfully prepare European dishes, and after buying additional accessories you can even bake a whole chicken in about 20 minutes.
Why Tandoor, not a grill?
Tandoor baked dishes do not come into contact with fire, which causes no carcinogenic burning.
Due to the thermal shock of meat, vegetables and fruits placed in the oven heated to almost 400 degrees retain moisture inside, making them juicy, not dried.
You don't have to turn the dishes because they bake evenly.
Our tandors are fired with wood, and with the thermometer built into the wall you have control over the temperature inside the furnace.
Tandoor is not terrible winter, you can enjoy delicious food at any time of the year. The big advantage of these furnaces is their longevity.
Properly used, it will serve even several dozen years.
You can be sure that it is unique because it is handcrafted.
What is the difference between a tandoor and grill?
First of all, dishes made in tandar can be baked, boiled or smoked. We have the opportunity to prepare:
The daily meal of Hindus are naan breads, which we bake with a tandoor. The device allows even and fast cooking, and this means that the health mineral elements are not dispersed.
Tandoor can be placed in the garden, in front of the house and indoors. When using the tandoor in the open air, we do not have to worry about atmospheric conditions (rain, snow, frost, wind), because the oven is closed (dishes are not exposed to harmful smoke as it is the case with grilling). Thanks to the closure, it maintains a constant temperature inside - we can use it throughout the year.
Where did the name tandoor come from?
Tandoor has been known for thousands of years. Depending on the country, its name sounds different. In Tajikistan we call him "tanur", in Grabia - "tone", in Turkmenistan - "tono", in Armenia - "tonir", in Arabic "tannūr". In India it is used the most and is known under the name "tandoor". Tandoori is the name of the dishes prepared in a tandoor. All these terms conceal a clay oven beneath them with a shape resembling an amphora (a slender, clay pot) used in the Middle and Far East.
In Poland, a clay wood-burning stove is called tander. In Russia and Ukraine we can meet them in many exclusive restaurants. The furnace is made of 100% natural materials. Regardless of weather conditions - both at positive and negative temperatures - the furnace behaves in the same way. We can safely use it throughout the year.
Grill? Get to know this oven and you will forget about the current BBQ
Tandoor beats grills in every respect. Dishes can be boiled, baked and even smoked. We will prepare meat, vegetables, seafood and bake bread. Indians bake naan bread in it, which is the basis of their daily diet. In terms of health, tandoor gives the possibility of quick and even cooking, which helps to protect the mineral elements contained in the ingredients of the dishes. Lovers of grilling know how bothersome can be the wind and smoke during baking.
By using a tandoor we eliminate both of these inconveniences. In the oven placed in the garden, on the terrace, in front of the house, you can prepare dishes regardless of the rain, wind and even frost. Thanks to the fact that the oven is closed, it maintains a constant temperature in its interior and can be used throughout the year. Dishes prepared in tandar are also not exposed to the effects of unhealthy smoke, which in the case of the grill is created by burning melted fat falling directly onto the hot coal. The stove can be placed not only in the open air, but also in the interior of e.g. a restaurant.