The heat for aClay Tandoor Ovenwas traditionally generated by acharcoal or woodfire, burning within the tandoor itself, thus exposing the food to live fire,heat cooking, and hot-air,convectioncooking, and smoking by the fat and food juices that drip on to the charcoal. Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshiftearth oven and the horizontal-plan masonry oven.
The heart of Indian barbecue is the tandoor, a handsome, barrel-shaped oven of fine clay.
The cook ignites a charcoal fire on the floor of the oven and the heat rises to a searing level midway up, only to cool down by the time it reaches the top.
Everything from chicken to lamb to fish to bread is slipped into this versatile chamber, emerging not long after with an earthy taste and fragrance imparted by the clay walls.Size of the Tandoor oven 30"x 30 ".