Clay Oven

Indian food has long been popular in the UK.It’s not unpopular in India, either, probably because it’s downright delicious.There is also a lot more too Indian cuisine than the traditional explosive heat of some popular dishes.A trip to any restaurant that caters for British Asians illustrates that good Indian cooking combines spice, flavour and traditional techniques to create mouth-watering dishes.Although many people are familiar with the term ‘Tandoori’, not so many in the UK realise that this is a method of cooking rather than a specific dish.The ‘Tandoor’ is a traditional clay oven which holds not only the food, but the fire as well.

Traditional Techniques

The secret to Tandoori cooking is in the method as much as the flavouring.The Tandoor allows for fat free cooking at very high temperatures.Tandoori dishes create food that is crisp on the outside with moisture and flavour sealed in on the inside. Naan bread is one traditional accompaniment that is cooked using this method – and the technique is surprisingly easy to master.The clay oven is a very traditional form of cooking, not just restricted to Indian cuisine but can also be found from Turkey to Bangladesh.If you haven’t experienced cooking with a real fire – not including cremating sausages a couple of times a year on the obligatory barbeque – then you may be in for a surprise.There is something beguilingly ‘back to basics’ about using a clay oven for cooking. The high temperatures that give Tandoor dishes their distinctive textures also create delicious and very healthy meals. Forget added fats and oils this high temperature clay oven is a healthy low fat way to prepare delicious food.

Taste at home

Tandoor clay ovens are common throughout the east and not un-known in the UK in Indian restaurants.However, today there are some small, domestic versions coming onto the market in Europe.The beauty of Tandoor cooking is in its simplicity, smaller domestic models that are available allow you to experiment with this simplest form of traditional cookery.Once lit, the charcoal can be left for hours, safely encompassed in the outer clay body of the oven, achieving the high temperatures needed to create the perfect authentic range of Tandoori dishes.

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