Bold & Smoky Meats
Juicy chicken, lamb, fish, and more—flame-kissed in true tandoori style.
Clay Oven Classics
Fresh, fluffy naan, roti, and kulchas straight from the tandoor.
Veggie Meets Flame
Char-grilled paneer, mushrooms, and more—big flavor, no meat.
Sizzle & Serve
Quick bites with bold spice—perfect for starters or snack cravings.
Common Recipe Queries – FAQ’S
Can I cook chicken and lamb together in the same tandoor?
Yes, but place them on separate skewers and cook meats with similar sizes for even grilling.
Do I need to preheat the tandoor before cooking meat?
Absolutely! Preheat your tandoor for at least 30–45 minutes to get that signature char and smoky flavor.
How do I stick naan to the tandoor wall without it falling off?
Lightly dampen one side of the naan before pressing it onto the hot clay wall. This helps it stick well. Read More
Can I make roti and naan in the same tandoor used for meats?
Yes, but make sure the tandoor is clean, especially the walls, to avoid mixing flavors or grease.
Will paneer or vegetables fall off the skewer in a tandoor?
Not if you use thick chunks and metal skewers. Press them firmly and avoid over-marination.
Can I use the same tandoor for both vegetarian and non-veg dishes?
Yes, but clean the tandoor properly if you're switching between the two, especially for dietary preferences.
Are tandoors good for making small snacks like tandoori corn or tikka bites?
Definitely! Tandoors are great for quick bites—just use shorter skewers or a grill grate on top.
Do I need special tools to handle snacks in a tandoor?
Yes, use long-handled skewers or grill racks and tandoor gloves to safely cook and remove small items.
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