Tandoor Esaul

Portable clay tandoor ovens (other names include tandyr or tandoori) are an invention of the nomadic peoples of Asia, who, during their wanderings, had to be prepared for a shortage of firewood in the area they traversed. The amount of wood that could be obtained, for example, in the steppe, or from the limited supply transported in the camp, had to be used with maximum efficiency. Tandoors made this possible – their widespread use leaves no doubt about this.

A tandoor is a vessel with thick clay walls, roughly resembling an amphora in shape – widening from the bottom towards the middle, then narrowing again towards the top, where it is crowned with a massive clay lid. In the side wall at the very bottom, there is a hole plugged with a clay stopper, allowing air to be sucked in. Wood burned at the bottom heats the walls of the tandoor. After the wood has burned out, the temperature inside the tandoor rises to approx. 400°C. Meat skewered on metal skewers (like on a spit, only the "spit" is in a vertical position) is lowered into the thus heated tandoor chamber, where it bakes in the heat given off by the walls of the vessel, without the use of flame (remnants of charred wood can be removed through the hole at the bottom). Depending on the type of meat, baking takes from 15 to 25 minutes. The baking process itself requires no control. The tandoor cools down very slowly, up to 4 hours. The basic set includes the vessel with a lid, a metal grate for the bottom, a shovel for removing coals and meat skewers. Optionally, you can buy multi-level metal tiered stands lowered into the tandoor chamber instead of skewers, as well as clay dishes placed on the tandoor lid during wood burning.

Note: tandoors are the only goods in our offer that we DO NOT SHIP. Only personal collection is possible.

Height: 82 cm (61 cm without lid)

Weight: 97 kg

Wall thickness: 5 cm

Upper opening diameter: 29 cm

Chamber diameter at its widest point: 51 cm

Manufacturer: Amphora company, Russian Federation