Many people think that the word Tandoori or Tikka is red chicken or lamb that is served in Indian restaurants and takeaways. This is not the case, please read on.

Tandoori is a method of cooking food in a clay oven at a high temperature of 400c. The meat is left in a marinade for up to 24 hours or more. The food is skewered and then placed vertically in the clay pot where the intense heat seals all the flavor of the meat and quickly cooks it in approximately 8 to 10 minutes.

Tandoori cooked food is unique and the flavour can only be achieved using methods below

Marinade, tenderises and infuses spices into the meat 
Clay, imparts an earthy flavour
Charcoal, imparts an aromatic flavour
Metal Skewers, conduct the heat, cooking the meat from the inside

Earth, wood, metal and fire - the four natural elements needed to cook meat, fish, vegetables and bread, now brought to your home in a beautifully crafted charcoal burning oven called the TandoorIQ

Tandoori clay oven cooking