Charcoal Tandoor

noun, plural tan·doors, tan·door·i [tahn-door-ee]. Indian Cooking. a cylindrical clay oven, fired to a high heat by wood or charcoal, in which foods, especially meats, are cooked and bread is baked.A cylindrical clay oven in which food is cooked over charcoal.A tandoor may be used to bake many different types of flatbread. Some of the most common are tandoori roti, tandoori naan, tandoori laccha paratha, missi roti, laffa, and tandoori kulcha. tandoori cookery, an Indian method of cooking over a charcoal fire in a tandoor, a cylindrical clay oven. Shaped like a large urn, a tandoor is at least 1 metre (3.3 feet) in height and is often sunk up to its neck in the earth.A tandoor, also called as Tannour, is a cylindrical metal or clay oven that is used in cooking or baking traditional Asian dishes. Mostly, Tandoors are used for cooking and baking in Western Asia, South Caucasus, Southern Asia, and Central Asia.4 Types of Tandoor Ovens.* Raku clay is a type of clay that is heavily grogged, which helps it withstand heat shock better. It is normally used in a process (called raku firing) where it is taken straight out of a hot kiln and dunked into a trashcan full of sawdust, occasionally sprayed with water too.