Indian Food

View BasketPay For Items
Free Delivery

Tandoor Oven - Stainless SteelClick image to enlarge

Tandoor Oven - Stainless SteelTandoor Oven - Stainless SteelTandoor Oven - Stainless SteelTandoor Oven - Stainless SteelTandoor Oven - Stainless SteelTandoor Oven - Stainless SteelTandoor Oven - Stainless Steel

Tandoor Oven - Stainless Steel

(Ref: TAN002)

Price from: 285.00

(Including VAT at 20%)

Shipping Cost
Select Destination
England/Wales Mainland 0.00
England/Wales Mainland Next-Day 35.00
England/Wales Mainland Saturday 60.00
Isle of Man 100.00
Isles of Wight & Scilly 25.00
Scotland: HS,IV,KW,ZE 80.00
Scotland: AB,DD,IV,KW,PA,PH8-41 60.00
Scotland: DG,EH,FK,G,KA1-2,KY,ML,TD 25.00
Northern Ireland 80.00
Southern Ireland 100.00
Austria 85.00
Belgium 85.00
Channel Islands 100.00
Czech Republic 120.00
Denmark 60.00
Finland 100.00
France 120.00
Germany 110.00
Hungary 160.00
Italy 110.00
Luxemberg 110.00
Monaco 120.00
Netherlands 65.00
Norway 220.00
Poland 160.00
Slovakia 135.00
Slovenia 135.00
Spain 130.00
Sweden 145.00
Switzerland A (All except B) 150.00
Switzerland B (Rgns 37,38,39) 230.00
Turkey 220.00
Vatican City 220.00
Quantity:  
Pin It


Our Tandoor Ovens are made exclusively for Spices of India by an Indian family company that has been making Tandoor Ovens for generations. Each Tandoor Oven is individually hand crafted and strict quality control checks are made at each stage of manufacture. Read on to find out more... What is a Tandoor Oven?
  • A Tandoor Oven is a traditional Indian earthenware cooking pot made from clay
  • It is cylindrical in shape and uses Charcoal Briquettes for fuel
  • It reaches temperatures in excess of 400C
  • Our Tandoor Ovens are encased in a Stainless Steel drum with an inner lining of insulation between the clay pot and drum
How does the Tandoor Oven work? Cooking in a Tandoor Oven is similar to using a BBQ. However, there are some fundamental key differences that make Tandoor cooked food taste very different indeed:
  • The combination of spices, high temperature (400C), metal skewers and Clay give the food a unique flavour. One that cannot be replicated by using a conventional grill, household oven or BBQ
  • Food cooked in a Tandoor is cooked from both the outside, from the heat of the Clay pot, and, more importantly, from the inside via the radiant heat of the metal skewers
  • The extreme temperatures of our Tandoor Oven, and the fact it is cooked from the inside at the same time, means food is ready much quicker than other methods of cooking. Meat is typically ready in less than half the time of other cooking methods
Benefits of Tandoor Cooking:
  • Unique tasting food
  • Oil free cooking
  • Meat is sealed very quickly ensuring all the flavour is locked in
  • Radiant heat transfer ensures no Vitamins or Minerals are lost during the cooking process
  • Chicken, Meat and Vegetable Kebabs ready in around 12-minutes
  • Whole Chicken in around 30-minutes
  • Whole leg of Lamb ready in under 1-hour
  • Practically zero maintenance

Pretty much anything (so long as it's edible!) is the simple answer. But here are some ideas:
  • Chicken Tikka, Lamb Tikka
  • Tandoori Chicken, Tandoori Lamb
  • Half Chicken, Whole Chicken, Leg of Lamb, Steak Kebabs
  • Minced Lamb Kebabs
  • Paneer Kebabs
  • Vegetable Kebabs
  • Naan Bread, Tandoori Roti
What's the difference between Tikka and Tandoori Dishes? In both cases, Meat, Chicken or Lamb, is first marinated for several hours (or overnight) in a mixture of Herbs, Spices, Yoghurt and Citrus Juice and then cooked on a skewer in a Tandoor oven. The difference between Tikka and Tandoori is:
  • Tikka food is Boneless pieces of Meat, for example, cubes of Chicken Breast, cubes of Lamb, Paneer and minced Lamb Kebabs
  • Tandoori food is Meat left on-the-bone, for example, Chicken Legs, Chicken Wings, Half Chicken, Leg of Lamb etc. Typically, Tandoori Food will also have bright red food colouring mixed into the marinade giving the meat the red colour seen in restaurant style Tandoor dishes

The method of lighting and using our Tandoor Oven is similar to a BBQ. Practice makes perfect when knowing the precise time to start cooking... Here is a brief guide to get you started:
  • With the Lid off and the Oven door open, take a couple of firelighters and break into smaller pieces and place at the clay base of the Oven
  • Place around 1kg of charcoal Briquettes around the firelighters ensuring there are sufficient air gaps to allow oxygen to feed the fire
  • Use long fire lighter matches to light the fire lighters
  • Once the Briquettes are alight, carefully add around another 1kg of Briquettes and spread to cover the bottom of the Oven (the depth of coals should be about 2-3 inches)
  • When all the Briquettes are glowing, after about 1 hour, reduce the airflow to the fire by closing the side door
  • When the flames have completely subsided the Oven is ready to use (about 1hour 15 minutes from 1st lighting)
  • Place pre-marinated Meat, vegetables, Paneer etc on the skewers. The food should be positioned in the middle of the skewer a couple of inches clear of the coals and below the lip of the clay oven
  • Insert the skewers vertically into the oven resting the top of the skewer against the side. All 8 skewers supplied can be used at the same time
  • There is no need to turn the skewers while cooking (although you won't be able to resist it!)
  • Remove the cooked food from the skewers taking care not to touch the metal of the skewers
  • Ensure food is adequately cooked before consuming, and,
  • Enjoy!

  • Stainless Steel Clay Oven
  • Stainless Steel Lid
  • 8 x 24inch Stainless Steel Skewers
  • 2 x Naan Bread Removal Tools
  • Bag of Repair Clay

  • Weight: Approx 50Kgs
  • Height: 460mm - (approx. 18")
  • Width: 410mm - (approx. 16")
  • Opening at top: 250mm - (approx. 10")
  • Stainless Steel Case
  • Hand crafted Clay Tandoor Pot
  • Stainless Steel Lid w/Brass Handle
  • 4 Castors
  • 2 Handles
Health & Safety:
  • Position the Tandoor Oven on a clean flat surface, where it will be used, prior to lighting it
  • Do not position the Tandoor Oven under low hanging eaves, branches or other combustible materials
  • Ensure there is sufficient clearance surrounding the Oven ie away from fences and other combustible materials
  • Before lighting the oven, ensure the clay side walls are clean if you are going to be cooking breads
  • Do not use any liquid starter fuel or chemicals to start or aid the burn process : never use petrol
  • Do not move the Tandoor Oven once it has been lit. Only move the Tandoor Oven once completely cooled
  • Avoid touching the sides of the Oven when it is lit
  • Keep Children, Pets and Garden Games well away from the cooking area
  • Never leave the Tandoor Oven unattended when lit
  • Always ensure Meat is thoroughly cooked before consumption
  • Keep a bucket of sand or water around in case of emergency
  • Only use the Naan removal tools to remove Naan from the Oven
Caring for your Tandoor Oven: Your new Tandoor Oven should last you many, many years if these few simple instructions are followed:
  • Only burn Charcoal or Briquettes in your Tandoor Oven and recognised firelighters to help light it. Do not burn paper, wood or other materials as these will affect the taste of the food and will also leave resins on the clay surface
  • During fine weather the Tandoor Oven can be left outside. It is recommended you keep the lid on and the door closed to avoid unnecessary damp getting into the Tandoor Oven. Check it frequently and, if any dampness is spotted, move it to a dry place immediately
  • During less fine weather we recommend you store the Oven in a shed, greenhouse or garage. Take the time to clean the oven before storing - there's nothing worse than getting excited about your first Tandoor session in the spring and finding you have to clean it 1st!
  • Once completely cooled, the ashes inside of the Clay Oven should be brushed out using a stiff hand brush. The side walls should also be brushed to remove any debris/soot
  • The outside of the Tandoor oven can be washed using a mild detergent and then buffing up with a soft dry cloth


  • Our Tandoor Oven is recommended for outdoors use only
  • Our Tandoor Ovens are shipped 'partially fired'. This means the clay is not fully hardened yet so that it does not crack during transportation from India. After 3, 4 or 5 Tandoor sessions the clay will fully harden. After it has hardened you may cook Naan Bread and Tandoori Roti on the clay surface.
  • Please select the correct shipping option when adding to basket - do not be tempted to select the 95p next-day option at checkout - this item is too heavy to ship via our standard 30kg courier rates. Also refer to our Terms...
For a list of 'All things Tandoori' on our website please follow this link: Tandoori Foods

People who bought this also bought:

Turmeric Powder (Haldi) - tin - Rajah

Turmeric Powder (Haldi) - tin - Rajah

1.75

Chilli Peppers/Bullet Green - 100g

Chilli Peppers/Bullet Green - 100g

1.35

Red Chilli Paste - Rajah - 210g

Red Chilli Paste - Rajah - 210g

1.95

Coriander Leaves/Fresh - Bunch

Coriander Leaves/Fresh - Bunch

0.75