This clay or (Asian Tandoor Oven) metal cooking oven is widely used in Southern, Central, and Western Asia, and across the European/Southwest Asia borders.
Archeologist discovered Tandoors while excavating a seventh century BC site in Sumarkand, Iran. It was 22 inches in diameter, and about 2″ thick clay. Tandoors are kept very hot, some gauge in at almost 900 degrees Fahrenheit when stoked
A live wood or charcoal fire is started in the oven, exposing the food to live fire and radiant heat. The Earth Oven’s rectangular shape differs from that of the “traditionally cylindrical tandoor,” but the shape doesn’t affect the results of your cook. Earth Oven’s heated Stainless Steel and the earth’s “natural soil” enable a great radiant heat factor. Perhaps better than the Ancient Tandoors of old!
For thousands of years, millions of crispy artisan Nan bread loafs have been made from the historical Tandoor. The more recent fame of Tandoori chicken, originally of Delhi, India; Helped to reinvigorate the widespread use of this ancient cooking method. It is safe to say the Tandoori Earth Oven cooking method is here to stay!