Turning your back on BBQing in place of the new Tandoori Oven

The first of its kind in the UK - the very new domestic Tandoori Oven, designed for to be used at home.

(PRWEB) August 9, 2005 -- Home cuisine is becoming more popular as the nation competes with the top TV chefs. Now the home enthusiast can perfect their own Chicken Tikka with the new affordable Tandoori oven - no better way to enjoy Tandoor style cooking and to impress your guests.

It is not every day you stumble across a new and exciting product, but when you do you know it's what everyone has been waiting for. Commercial Tandoori Ovens have been available for some time, but too large and expensive for home use. The new Tandoori Oven is just the right size for the domestic cooking.

The Tandoori Oven is handmade in India using stainless steel for the outer casing with a clay inside. The charcoal is burnt at the bottom which in turn heats the clay sides, achieving temperatures of up to 400 degrees in approx 1 hour. There is also a gas option for those preferring not to use charcoal. The Tandoori Oven can cook up to 12 skewers at a time. In addition by placing the supplied grill on the top surface of the Tandoori oven it becomes a BBQ, because the meat does not come into contact with the flames it is a much heathier method of cooking.

For Outdoors have been selling unique BBQs including the Roman Pizza oven since 2003 and have often been asked if we can supply Tandoori ovens: we are very excited to be able to offer our customers the new Tandoori Oven for authentic Tandoori home cooking.

History of the clay oven:

Cooking food at a high temperature in a clay pot can be traced back over 2000 years to when the Egyptians were building the pyramids and baking bread for the workers. It is the most simple and fundamental way of cooking, using a clay pot buried in the ground, fired up with wood. It is thought this method of cooking found its way to Persia, then Afghanistan, and then finally to Northern India. Tikkeh meat coated in spices placed on a skewer is thought to have originated in Iran. In the 19th century cooks in Northwest India, now Pakistan, perfected the way of marinating, skewering the meat and cooking in the Tandoor. Over the years this method of cooking evolved and was brought to the UK in the late 1960s, when Indian restaurants first graced our cities. Today Tandoori cooking is common in every Indian restaurant and we have all come to love and recognise it as Chicken or Lamb Tikka.

The clay pot buried in the ground is still a method widely preferred and used in Indian homes.

The Tandoori Oven retails for 285.00 including VAT and (UK) delivery. The gas option is 70.00 including VAT and delivery. Includes a 12 piece skewer set, instructions and recipes. Dimensions 375mm wide by 508mm high. For more information please call Roy Jackson on 01483-889666 or visit our website www.foroutdoors.co.uk.

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