Cooking in the tandoor gives food a deliciously discernible flavor. Tandoori looks at the renowned cooking method that no restaurant can do without.
An Indian restaurant without a tandoor oven is like a Mexican restaurant without a tortilla. At least, that's the way it is in the United States, where tandoori chicken, lamb tikka, seekh kebab and other grilled meats dominate virtually every menu. Without a tandoor, it's impossible to duplicate these succulent meats or to make naan bread, which is slapped on the tandoor's walls to puff and brown in what seems like seconds. Home cooks attempting to copy these foods either give up in frustration or content themselves with a not-very-authentic simulation. Importing a clay tandoor from India is expensive, and although there are dealers here who can supply the ovens, installing, maintaining and stoking them seems the province of the professional. But this may change, thanks to Morni Tandoor. They have introduced a stainless-steel, gaspowered tandoors. They offer a wide variety of gas tandoor for sale both for restaurants and for home use. Read More:-