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A tandoor oven is a traditional clay oven used for cooking a variety of dishes, including meats, vegetables, and breads like naan. It reaches high temperatures, allowing for quick cooking with a unique smoky flavor. Tandoor ovens are popular in Indian, Middle Eastern, and Central Asian cuisines for their ability to create tender and flavorful dishes.
A tandoor operates by using charcoal, wood, or gas to heat the clay walls to high temperatures, often reaching up to 900°F (480°C). Food is usually skewered and placed vertically inside, allowing the intense heat and radiant energy to cook it quickly while imparting a smoky flavor. The cylindrical shape of the tandoor ensures even heat distribution, making it ideal for grilling, baking, and roasting.
The tandoori oven originated in the Indian subcontinent and has been used for thousands of years. It is deeply rooted in regional cooking traditions and has also spread to other parts of the world, such as Central Asia and the Middle East. The word "tandoor" itself is derived from the Persian word "tanur," meaning a cooking fire.
Yes, tandoor-cooked foods are often considered healthy because they typically require little to no oil. The high cooking temperatures allow the food to cook quickly, preserving nutrients while reducing the need for additional fats. Additionally, the vertical cooking method allows excess fats to drip away, resulting in leaner dishes.
Unlike conventional ovens, which use electric or gas heat, a tandoor is made from clay and uses charcoal, wood, or gas to heat the walls. The cylindrical shape and porous clay walls create an environment where heat circulates evenly, cooking food quickly while adding a smoky flavor. Conventional ovens, in contrast, lack the intense heat and unique cooking technique of a tandoor.
Yes, there are special tandoor models designed specifically for home use. These residential tandoors are typically more compact and easier to manage than commercial versions, making them suitable for backyard cooking or even indoor use with proper ventilation. Home Tandoor can still reach high temperatures and deliver authentic results.
Tandoors can be heated using charcoal, wood, natural gas or propane. Charcoal and wood provide an authentic smoky flavor, while natural gas or propane is more convenient and easier to control. The choice of fuel often depends on the specific cooking requirements and local regulations, especially in commercial settings.
Cooking time in a Clay Oven is typically much shorter than other methods due to the high temperatures it reaches. Most meats and breads cook in just a few minutes, while larger cuts may take up to 20-30 minutes. The quick cooking helps retain the natural moisture and flavor of the food.
Popular tandoor-cooked dishes include tandoori chicken, naan bread, seekh kebabs, paneer tikka, and fish tikka. These dishes are known for their smoky flavor, tender texture, and charred exterior, making them favorites in many traditional cuisines.
You can pay for your tandoor order through our website by placing an online order using the available payment options. If you prefer to place an order over the phone, we accept payment via Zelle for a quick and secure transaction.
Yes, cooking with a Tandoor Oven provides several health benefits, such as reduced fat content, better nutrient retention, and enhanced flavor from spices rich in antioxidants. It suits various dietary needs, including gluten-free and dairy-free diets.
A tandoor is the traditional clay oven whereas tandoori refers to the specific way of cooking food in a tandoor.
Common foods include naan, tandoori chicken, kebabs, and vegetables.
Tandoori food is smoky, flavourful, and cooked at high temperature for a unique taste.
The red color comes from spices like chili powder, paprika powder and tandoori masala.
No. Tikka is usually boneless pieces of meat, whereas tandoori is whole meat cooked in a tandoor.
Yes, it's usually healthier because it does not use oil and is cooked in radiant heat, not deep-fried.
Yes, it depends on how much spices like chili powder are used in marination.
No. Naan is a type of Indian bread which is cooked in tandoori style.
You can use a grill, oven, or pizza stone oven.
The dough is pressed onto the hot clay walls using a naan gaddi cushion, where it sticks and cooks quickly.
Naan, roti, Tandoori Paratha, lacha Paratha, Sheermal, Taftan, Khamiri Roti and kulcha are commonly baked in a tandoor.
It tastes smoky, slightly charred, tender, juicy and full of spicy flavors.
Yes, it is safe but needs proper handling and heat protection during use.
Around 480°C to 500°C (900°F to 930°F) is ideal for cooking.
For Home Use: Consider the number of family members or guests you typically serve. A mini tandoor is ideal for smaller gatherings. (Suggested Product: R26)
For Restaurants: Measure the entrance to ensure the oven fits through the door. Select a size based on available space and cooking needs. (Suggested Product: CH02)
For Naan Bread: Opt for an oven with a smaller mouth opening, resulting in a more egg-shaped clay pot, perfect for naan preparation. For larger meat portions, choose a bigger oven to maintain heat longer. (Suggested Product: CH04)
For Catering: A Clay Tandoor Oven is suitable for catering due to its lightweight and easy transport features. (Suggested Product: CS01)
For Banquet Halls: A larger oven with a spacious clay pot is ideal for preparing multiple dishes quickly during big events. (Suggested Product: CH06)
For Open Kitchens or Outdoor Patios: Choose a model with a decorative finish, such as a copper tandoor, to enhance the kitchen’s appearance with a touch of elegance. (Visit Our Copper Tandoor)
Clay tandoor is traditional and famous for giving authentic flavors and a true tandoori taste. Although cement and ceramic tandoors are also available, clay tandoors have a special quality that brings back the old cooking style, where clay pots were used to make delicious and flavorful dishes.
No, the Flexible Gas Hose equipped with Quick Disconnect is sold separately. You can purchase one for an additional cost.
Flexible Hoses with Quick Disconnect offer multiple advantages:
Enhanced Safety: Reduce the risk of gas leaks.
Easier Installation: Simple to connect and disconnect.
Improved Cleaning and Maintenance: Convenient for equipment upkeep.
Efficiency: Faster setup.
Leak Prevention: Ensures secure gas connections.
Versatility: Suitable for various gas-powered equipment.
Tool-Free Operation: No special tools required.
Cost-Effectiveness: Though more expensive initially, they offer long-term savings.
Compliance: Preferred by health departments due to safety features.
Tandoor ovens are unique due to their high cooking temperatures, even heat distribution, and combination of convection, radiant, and smoky heat. They provide healthier cooking with less oil, preserve nutrients, and add authentic flavor. Their versatile design is ideal for meats, breads, and vegetables, while adding rustic charm to any setup.
Smaller restaurants may go with a CH02 - 32x32" oven. Larger restaurants should consider a CH04 - 34x34" or a CH06 - 36x36" tandoor for high-volume needs. Always measure your kitchen entrance and consider multiple units for takeout and dine-in balance.
Gas tandoors are convenient, easy to operate, and perfect for commercial kitchens needing consistent heat. Charcoal tandoors offer authentic smoky flavors ideal for traditional recipes and grilling experiences.
Yes, including round, square, and cylindrical models. Round shapes offer better heat circulation; square models offer stability and wider surfaces. Choose based on your kitchen layout and cooking goals.
Yes, all ovens include basic accessories like skewers, naan hooks, and scrapers. Additional items can be purchased separately to enhance your cooking experience. Always check the product listing for what's included.
They are crafted from premium, heat-resistant clay engineered to endure high temperatures while enhancing flavor. The traditional material guarantees superior cooking performance and longevity.
When installing a tandoor in your restaurant kitchen, consider the following:
- Space and Placement: Ensure there is enough clearance around the tandoor for ventilation and safety, with fireproof or heat-resistant flooring.
- Ventilation and Exhaust: Proper ventilation is essential to handle heat and smoke, especially with charcoal tandoors.
- Safety Measures: Use heat-resistant barriers if the tandoor is near other equipment, and keep fire safety equipment like extinguishers handy.
- Fuel Supply: Decide between charcoal, which offers traditional flavors, and gas, which is easier to manage.
- Menu Considerations: Larger tandoors or multiple units may be needed for a diverse or high-volume menu.
- Maintenance and Cleaning: Clean the tandoor daily and monitor for any wear or damage.
- Compliance with Regulations: Ensure your installation meets local safety standards and health codes.
- Staff Training: Train staff in safe tandoor operation and fire safety protocols.
Ensure you have adequate space under the canopy hood, sufficient ventilation, and heat-resistant flooring. Your kitchen layout should allow easy access to the tandoor. Obtain city approvals, establish a proper gas connection, and hire a certified gas technician for installation.
Ensure the installation site is flat and stable. Use heat-resistant materials on the ground and surrounding area. Make sure the space is well-ventilated, especially if using charcoal or wood.
Yes, tandoor ovens can be installed outdoors. Choose a stable location protected from weather. Always cover the tandoor when not in use to prevent damage and debris buildup.
Place the tandoor on a non-combustible surface, keep it away from flammable materials, and have a fire extinguisher nearby. Follow the operation manual (Link) for proper installation and usage.
Smaller portable tandoors can be installed yourself, but large commercial tandoors require professional help to ensure safety and compliance. Consult a Certified Gas Technician for gas connections.
Tandoor cooking offers unique flavor benefits:
- Distinct Smoky Flavor: The high heat and smoke generated in a tandoor oven impart a unique smoky taste to the food, which is difficult to replicate with other cooking methods. The use of charcoal or wood as fuel adds a deep, rich aroma, enhancing the overall flavor profile and giving dishes a traditional touch.
- Enhanced Moisture and Tenderness: The intense heat inside the tandoor quickly sears the surface of the food, locking in its natural juices and creating a moist, tender texture.
- Concentrated Flavors: The enclosed design of the tandoor allows the heat to surround the food evenly, intensifying its flavors as it cooks.
- Unique Char and Texture: The high temperatures, which can reach up to 900°F (480°C), create a distinctive charred exterior on the food while keeping the inside tender.
- Minimal Oil Needed: Tandoor cooking requires little to no added oil, allowing the natural flavors of the ingredients to shine through.
- Retention of Nutrients: Food cooks quickly at high temperatures, preserving essential vitamins and minerals.
- Versatility: Capable of cooking meats, vegetables, and traditional breads like naan and roti.
Tandoori cooking has unique qualities that set it apart from barbecue grilling:
- High Heat Cooking: Tandoors reach up to 900°F (480°C), much higher than barbecue grills, allowing faster, juicier cooking.
- Vertical Cooking Method: Skewered food is placed vertically, letting fats drip away, resulting in healthier meals.
- Multifunctionality: A tandoor acts as a grill, convection oven, and smoker all in one.
- Unique Flavor Profile: Clay walls and radiant heat create distinctive charred, smoky flavor.
- Nutrient Retention: Faster cooking preserves more vitamins and minerals.
- Versatility: Excellent for meats, veggies, breads, and even desserts.
The smoky flavor in tandoor-cooked food comes from:
- Clay Oven Construction: Porous clay enhances heat and flavor infusion.
- Fuel Source: Charcoal or wood creates smoke that infuses the food.
- Vertical Cooking: Juices drip on hot coals, generating flavorful smoke.
To create a flavorful tandoori marinade, use:
- Garam masala, turmeric, cumin, coriander
- Paprika, red chili powder, black pepper
- Fenugreek, ginger, garlic
- Yogurt, lemon juice, and oil for binding and tenderizing
- Paneer Tikka: Marinated Indian cheese grilled in a tandoor.
- Tandoori Cauliflower: Florets spiced and roasted until charred.
- Tandoori Tofu: Vegan alternative with smoky marinade.
- Vegetable Skewers: Mixed marinated veggies grilled to perfection.
- Clay-Roasted Chickpeas: Spiced chickpeas roasted crisp in a tandoor.
- Tandoor Potatoes: Seasoned wedges baked crisp on the outside.
Start with low heat and slowly raise it over several hours to cure the clay walls. Minor cracks may appear — this is normal. Let the clay fully harden before cooking naan or skewers. Refer to our video guide for detailed curing steps.
Close the top and side lids and let the oven cool naturally. Do not pour water inside. For gas ovens, turn off the yellow gas valve. Only shut off the pilot in case of a gas leak.
High BTU ensures fast, even cooking — essential for busy restaurants. It helps cook food quickly and meet peak demand, improving efficiency and service.
Charcoal ovens offer more traditional, smoky flavors but may not be allowed in all commercial kitchens. Gas ovens are cleaner, easier to manage, and often required by code. Choose based on your location and flavor preference.
You can keep the pilot light lit overnight if there is no gas leakage in your kitchen. The pilot is designed to stay on continuously, and turning it off frequently could increase servicing and maintenance costs for your commercial tandoori clay oven (Suggested Tandoor: CH02).
If the pilot light keeps turning off, the thermocouple probably needs to be replaced. Each tandoor oven comes with a free thermocouple, and a replacement video (video link) is available on our website. It's important to have a certified gas technician do the replacement, and avoid using off-market parts, as they could cancel the warranty and don't last as long.
Tandoori Clay Oven can get extremely hot inside, and the outer steel surface may also become warm, especially near the opening. Keep children away from the oven or use caution tape for safety. Avoid placing flammable objects near the tandoor. If using a gas tandoor, ensure it is certified and installed by a qualified gas technician. Investing in these connectors boosts safety, efficiency, and ease of maintenance.
Make sure to consult with your city for additional information regarding the specific safety and quality standards required for tandoor ovens, such as NSF (National Sanitation Foundation), ANSI (American National Standards Institute), or CSA (Canadian Standards Association). These certifications confirm that the tandoor meets specific safety and performance criteria.
It is not recommended to leave a tandoor unattended while it is in use due to the high temperatures and open flames. Always monitor the tandoor during operation to prevent accidents and ensure safe cooking.
Use non-combustible flooring, keep flammable materials away from the tandoor, always have a fire extinguisher nearby, and train your staff in emergency procedures.
If you suspect/smell a gas leak, immediately turn off the gas supply, ventilate the area, and do not attempt to light the tandoor clay oven or any other appliance. Call a certified gas technician to inspect.
We do not recommend making any modifications to your tandoori clay oven. Always consult a professional before attempting any changes to ensure safety and avoid voiding warranties and certifications.
Operators should wear heat-resistant gloves, use long-handled tools to maintain a safe distance from the heat, and wear aprons or other protective clothing to shield against hot spills and splatters.
Regular safety checks should include inspecting the integrity of the clay pot, ensuring all gas connections are secure without gas leaks, checking the stability of the tandoor’s structure, and ensuring that ventilation systems are functioning correctly.
Tandoori cooking has unique qualities that set it apart from barbecue grilling:
- High Heat Cooking: Tandoori cooking can reach temperatures as high as 900°F (480°C), significantly higher than barbecue grilling.
- Vertical Cooking Method: Food is skewered vertically, allowing fats to drip off naturally.
- Multifunctionality: Tandoors act as grills, convection ovens, and smokers simultaneously.
- Unique Flavor Profile: Clay walls and juices dripping on coals create a rich, smoky steam.
- Nutrient Retention: Quick cooking helps preserve essential vitamins and minerals.
- Versatility: Tandoors cook meats, vegetables, breads, and even desserts efficiently.
The smoky flavor in tandoor-cooked food comes from:
- Clay Oven Construction: The porous clay enhances heat and flavor.
- Fuel Source: Charcoal or wood fuel produces flavorful smoke.
- Vertical Cooking Method: Juices drip onto coals, generating steam and smoke.
Key spices include:
- Garam Masala, Turmeric, Cumin, Coriander
- Paprika, Red Chili Powder, Ginger, Garlic
- Black Pepper, Fenugreek
Yogurt, lemon juice, and oil also help tenderize and blend flavors.
- Grilled Tofu in a Tandoor
- Smoky Paneer Tikka
- Spiced Tandoor-Roasted Chickpeas
- Charred Cauliflower
- Tandoor-Grilled Vegetable Skewers
- Crispy Tandoor-Baked Potatoes
Gradually increase temperature over hours to cure the clay walls. Hairline cracks are normal and won’t impact performance. Avoid cooking until fully cured. Watch our curing video for details.
Close all lids and let it cool down naturally. For gas ovens, turn off the yellow gas valve. Turn off the pilot only if you detect a leak. Never pour water into hot clay tandoors.
High BTU allows faster cooking of tandoori dishes during peak hours, ensuring efficiency and reducing wait times in restaurants.
Charcoal clay ovens offer traditional smoky flavor and are great for authentic taste. Gas ovens are cleaner and easier to use. Choose based on flavor needs and kitchen compliance.
Naan, roti, kebabs, tandoori chicken, lamb chops, paneer tikka, fish, and vegetables like corn, potatoes, and more.
Yes, as long as it doesn't block the heat or touch heating elements directly.
Yes, it is ideal for reheating dry food items efficiently.
It depends on the size and burner, but typically ranges from 1 to 3 lb of gas per hour.
Open the crate with the driver present and inspect for damage before signing. If damaged, have the driver sign off and reject the delivery. Don’t unpack a damaged crate. Signing the delivery without damage noted may void refund eligibility. Keep packaging for returns and take photos.
We offer curbside delivery with tailgate service. Customers must unbox and move the tandoor. All tandoors come with wheels for easy transport. Watch the unboxing video.
We offer standard, expedited, and international shipping options to suit your delivery timeline.
Yes, we will email or text you a Bill of Lading with tracking details once your order is shipped.
Delivery usually takes 2 to 5 business days depending on your location.
We do not ship accessories to P.O. Boxes.
Shipping costs are calculated at checkout based on your location.
If your shipment is delayed, contact us by email or phone for assistance.
No, delivery addresses cannot be changed once the order has been placed.
You can make changes or cancel your order within 24 hours of placing it. Please contact our customer support team directly to adjust or cancel your order. Once the Tandoor has been shipped, you will be responsible for paying any charges related to shipping both ways.
Our tandoor ovens include a 90-day warranty that covers the gas components. There is no warranty available for the clay pot as minor cracks do develop because of expansion and contraction of the clay.
Replacement parts can be purchased directly through our website on our Tandoor Accessories Page or by contacting our customer support team. Please provide the model number and the specific parts you need.
For technical support, please contact our customer service team via email or phone. We offer support for installation, operation, maintenance, and troubleshooting.
Tandoori food is good for health. It’s grilled, not fried, and uses no oil.
Both are healthy, but tandoori tikka is cooked with no cream or butter, making it slightly better than tandoori chicken.
Yes. It uses high heat and no oil, which keeps food delicious but also easy to digest.
Yes, tandoori chicken is grilled, so it has less fat and is lower in calories and higher in protein than fried chicken.
Yes, it cooks without oil and is environmentally friendly.
Yes, grilling uses no oil and keeps the nutrients better preserved than frying.
It’s good. Electric tandoors are safe, easy to use, and cook food without oil.
Yes, it’s great for making healthier versions of fried snacks like samosas or pakoras.
Some do, especially for quick, healthy recipes or testing small batches.
Yes, it’s a good option to cook healthier meals without using oil.
Gas tandoors give more authentic and traditional flavor. Electric tandoors are easier to use at home.
It depends. Air fryers are better for crispiness with less oil. Grills are better for smoky, grilled flavor.
For roasting and frying, air fryers are a better option. But for tandoori taste, electric tandoors are better.
No. Air fryers can roast food, but they don’t give the same flavor or texture as a tandoor.
A Tandoori oven is built with clay walls which gives your food a traditional and smoky flavour. It also cooks food evenly because of radiant heat.
A tandoor is a clay oven that uses intense heat. An OTG (Oven Toaster Griller) is electric and slower.
Fast cooking, no oil, smoky flavor, and tender & crispy texture.
It needs high heat, regular cleaning, and outdoor or well-ventilated use.
It may not reach high temperatures like a traditional tandoor and needs careful handling.
Power-dependent, slower heat-up, and less authentic flavor compared to gas/charcoal tandoor.
Overheating, short-circuit, or burns if not used properly.
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