Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: sp on May 27, 2013, 09:22 PM
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I'm still not 100% happy with my naans. I've tried various recipes and cooking methods involving frying pans, griddles, baking trays, inverted and non-inverted pizza stones, a chefs blowtorch, grill, oven, hob... although passable none quite replicate that restaurant naan taste or chewy consistency.
In short, I've only one test left to try - a teracotta pizza stone on a propane-fired barbeque (weather permitting I'll get to try that this weekend!) If that still doesn't work I'm seriously contemplating giving in to a long-held desire for a small domestic (probably charcoal-fired or is LPG better - any difference in taste?) tandoor from the likes of TandooriQ, Puri, Shahi or Spices of India.
Has anyone used one of these, they appear much of a muchness in construction but impartial reviews seem tricky to come by. Does it really work well enough to cook naans better than the methods listed above?
I've looked at going down the DIY route - sourcing the parts and skills is the problem so I'd prefer to buy one pre-made.
Thanks!
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If you want to go DIY there's threads on here and elsewhere on the internet - I really want to get myself a tandoor sometime. I think the thing is that the heat generated is the key. As far as I recall 400 - 500C. The ability to produce crispy yet soft naans at this heat seems self evident. Would a barbecue deliver such heat? I don't know.
Look forward to hearing the outcome of your experiment sp.
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I think one of these would work, too:
http://www.ebay.co.uk/itm/G3-Ferrari-Home-Pizza-Oven-DELIZIA-1200W-31cm-Refractory-Stone-up-to-450-C-/111044928215?pt=UK_HGKitchen_SmallApp_RL&hash=item19dacb22d7 (http://www.ebay.co.uk/itm/G3-Ferrari-Home-Pizza-Oven-DELIZIA-1200W-31cm-Refractory-Stone-up-to-450-C-/111044928215?pt=UK_HGKitchen_SmallApp_RL&hash=item19dacb22d7)
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This rather suspicious user, posted a brief recommendation on the tandoori from the brand Puri. It came across suspicious to me, but he seems to be registered since the creation of time, so it's a bit hard to judge.
http://www.curry-recipes.co.uk/curry/index.php/topic,11954.msg95426.html#msg95426 (http://www.curry-recipes.co.uk/curry/index.php/topic,11954.msg95426.html#msg95426)
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I'm still not 100% happy with my naans. I've tried various recipes and cooking methods involving frying pans, griddles, baking trays, inverted and non-inverted pizza stones, a chefs blowtorch, grill, oven, hob... although passable none quite replicate that restaurant naan taste or chewy consistency.
In short, I've only one test left to try - a teracotta pizza stone on a propane-fired barbeque (weather permitting I'll get to try that this weekend!) If that still doesn't work I'm seriously contemplating giving in to a long-held desire for a small domestic (probably charcoal-fired or is LPG better - any difference in taste?) tandoor from the likes of TandooriQ, Puri, Shahi or Spices of India.
Has anyone used one of these, they appear much of a muchness in construction but impartial reviews seem tricky to come by. Does it really work well enough to cook naans better than the methods listed above?
I've looked at going down the DIY route - sourcing the parts and skills is the problem so I'd prefer to buy one pre-made.
Thanks!
My wife brought me a tandoori oven last Christmas from Spices Of India.It's fantastic and I wouldn't be without it.I really don't think you can get restaurant style naan breads without using one,as well as making tandoori/tikka meats with that BIR taste,it just isn't the same.It takes a bit of practice but once you get used to using a tandoor you'll be knocking out naans with ease!!
(http://www.curry-recipes.co.uk/imagehost/pics/395513fe0ea43af43d45a57e58e34552.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/f52a4596216747956864412a9815dc35.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/c65c2ba6ad389935f01b5d1e65e6456a.JPG)
Balti chilli garlic naan(right) and peshwari naan left.The bottom two naans were made from dough given
to me by my local restaurant.The top left was my own dough mix which actually came out better!!
(http://www.curry-recipes.co.uk/imagehost/pics/a11dc669616e95cac567cb6ea8b1093d.JPG)
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Thanks for your impressions JB and thanks for the pictures.
One question that always puzzled me is, how hot is it when you go with your naan ready to slap on the wall of the tandoor?
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Whoa!!!
Really good advert for getting a Tandor.
Naans look great there JB
Last year I was watching a new Tandoori guy cooking Malai Tikka
and he was smoking it, by throwing oil soaked Whole Garam Spices onto the lava stones (Gas Tandor)
The Chicken was delicious and really unusual.
Might be worth an experiment.
cheers Chewy
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Heard somewhere that many chefs have their own mixtures, which they rub on the indiside of the tandoor to add some extra flavour. Oil soaked GM sounds like something similiar. Nice idea!
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Thanks for all the feedback guys, jb that's exactly the style I was looking at, which model is that? I see that Spices of India's couriers are a bit naughty in that they want
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This is the one...
http://www.spicesofindia.co.uk/acatalog/Tandoor-Oven.html (http://www.spicesofindia.co.uk/acatalog/Tandoor-Oven.html)
Like I said I wouldn't be without it now.The only drawback is that because of the fumes and smoke it does have to be used outside.You can't get the clay wet and obviously the weather can be a bit unpredictable so you have to be careful.Usually I have it it my shed with the the doors open,although last time I did this the neighbour thought my shed was on fire and nearly called the fire brigade!
Here's one naan bread that got away....damn tricky hooking those things out!!
(http://www.curry-recipes.co.uk/imagehost/pics/efc03ebd0bbe6ebdb05449539b6e60d6.JPG)
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I tried my pizza stone on my old mans gas barbie today - the naans were better but not perfect - they definitely need that charcoal type taste, I didn't manage to get a temperature reading before the stone went very black and split right down the middle in two!
Kind of forced my hand a bit, although to be honest I think I was just trying to find excuses not to buy a tandoor... heart over head type stuff ;D
Eventually my heart won... inspired by jb's pics and impressed by the results shown here I've ordered a Puri SS1 Ultima 8)
(http://www.youtube.com/watch?feature=player_embedded&v=0pUItJCiAzc)
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- they definitely need that charcoal type taste,
I've tasted some superb naans in BIRs but I'd hazard a guess I've never had one cooked over charcoal. it would simply be too messy and impractical for most restaurants. I bet 99% of them use gas.
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Very , very tempted. There is also a gas kit available for the Ultima. Reckon I'd probably use it more with the gas option. Probably every day in fact.
http://www.thetandoorclayoven.co.uk/Products/Gas-kit-120 (http://www.thetandoorclayoven.co.uk/Products/Gas-kit-120)
Rob :P
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Quite a lot of threads on here worth reading on Tandors and cooking with them.
One that stands out for me is the trials and tribulations of Mickdabass
http://www.curry-recipes.co.uk/curry/index.php/topic,5351.msg52957.html#msg52957 (http://www.curry-recipes.co.uk/curry/index.php/topic,5351.msg52957.html#msg52957)
and Mick Crawfords view on babysitting his Charcoal Tandor and changing to a Gas Fired one.
cheers Chewy
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Thanks for the info Chewy, it arrived today, can't wait to get it fired up - sad and pathetic I know... ;D
Impatiently waiting for my heat-resistant gloves and infra-red thermometer to arrive from Amazon
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Enjoy SP and keep us posted on your exploits. I must admit to being tempted my self now ::)
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That's the "first burn" done (for curing the clay liner) and the walls coated with saltwater solution - apparently helps with naans and rotis sticking.
Can't do any naans until it's been fired 3-4 times or for about 6 hours in normal cooking - got some chicken portions to start with, going to have a crack at seekh kebabs too as I've got some lamb mince in the freezer.
Will take some photos soon.
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Nice one SP trust me you won't regret it.Remember though practice makes perfect.It took me a while to get the naans right as you can see...all very well cooking them you have to get the darn things out!!!
It actually took me a while to settle on a naan bread recipe I was completely happy with.I actually use this one that was posted a few years ago(allegedly) taken from genuine BIR chef...
http://www.curry-recipes.co.uk/curry/index.php/topic,1942.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,1942.0.html)
You definitely have to leave the dough overnight and it's also important to leave it to come back to room temperature the following day.
I know it's been discussed before on here but I'm pretty sure your average BIR restaurant/takeaway does not use yeast in their dough.The rolled up dough balls seem to hang about in the kitchen for quite some time,if they contained yeast they would simply rise up just too much.
George you have a point a BIR tandoori oven powered solely by charcoal would be impractical,the charcoal coals only last so long and once they've died down the heat has gone.However every BIR kitchen I've seen seem to have a dual gas/charcoal set up for their tandoori ovens.Whenever they use it they regulate the temperature via a gas control but they still have charcoal burning away in the bottom.
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Hmm... so it is believed that BIR chefs knead dough themselves? I would imagine this would be done on a machine for the obvious reasons: reduction of time and effort.
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This rather suspicious user, posted a brief recommendation on the tandoori from the brand Puri. It came across suspicious to me, but he seems to be registered since the creation of time, so it's a bit hard to judge.
http://www.curry-recipes.co.uk/curry/index.php/topic,11954.msg95426.html#msg95426 (http://www.curry-recipes.co.uk/curry/index.php/topic,11954.msg95426.html#msg95426)
Thank you for your kind comments and your totally incorrect judgement of character........
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Interesting to see a thread with more real Tandoor users - I got one a while back, but it left a lot to be desired. Not only did I deal with shipping problems, but the unit never cooked properly despite numerous attempts to season it for Naan. The construction quality was only so-so at best.
I did manage to make a few decent batches of Chicken Tikka, but it definitely did not provide that much improved performance over my charcoal grill as far as flavor goes.
Words of advice - don't skimp on a unit or you may be sorry. I'm sure there are a number of good ones out there, but especially if it is being shipped far - there is a great risk for damage if shipped improperly and some units are not made for the long haul.
However, being a glutton for punishment, I will eventually buy the tandoor I should have purchased in the first place and I'm sure it will make amazing breads, since the major focus of the manufacturer is fixated on the clay itself, its heat retention properties, and ability to cook correctly. The designer has done much work on commercial tandoors, so it is a professional-grade consumer product.
Also worth noting, at least here in the states, it looks like many commercial units are gas fired, too. That said, I've been to a restaurant that used a real charcoal tandoor and the flavor of the chicken in dishes and the naan was incredible. Looking forward to seeing more comments from other tandoor owners!
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Thank you for your kind comments and your totally incorrect judgement of character........
Fair enough, but with your post count of 9 (as of the time I wrote my comment) and the previous post being from 2006 and with a straight-forward (not really elaborate of your experience) your you can't held me guilty for suspecting on intentions.
I'm sure it's no news in this day and age, that the internet is quite a wonder for marketing and spam. Example, have you ever tried to find genuine reviews on dentists?
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As promised, here are some photos of my first tandoor session - Tandoori Chicken with savoury rice and a pint of homebrew...
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I haven't had chicken as succulent in quite some time - it was like the freshly roasted chicken you buy in Asda/Tesco et al from their spit-roast deli counters - very moreish but not at all greasy, just juicy. I was a bit worried about the cooking time, it took quite a bit longer (40 mins) than the expected 20 mins according to the guides on the puri and tandoorliving (their australian distributor) websites but they were quite big portions with bones in and wasn't sure how much lumpwood charcoal to put in, door/lid on or off etc. Got there in the end! Fearful of disaster I took the lazy option with the preparation - Asda frozen Smart Price chicken portions de-skinned, I had 3/4 jar of pataks tandoori paste to use up so just mixed it with some fresh yoghurt and marinaded overnight; and the savoury rice was out of a packet (shame on me - it was a one-off I assure you! ;D)
It was still lovely though!
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Looks nice. Keep the updates coming
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Looks fantastic SP.
Which exact model is this?
(http://www.curry-recipes.co.uk/curry/index.php?action=dlattach;topic=11985.0;attach=3453;image)
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Does look a quality piece of kit. Will hang on for more reports and way up if a second-hand commercial tandoor (with major kitchen modification) is also an option. Agree, very dodgy rice SP, but the chicken is looking good, and the home brew looks absolutely fantastic!
Rob :)
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Thank you for your kind comments and your totally incorrect judgement of character........
Fair enough, but with your post count of 9 (as of the time I wrote my comment) and the previous post being from 2006 and with a straight-forward (not really elaborate of your experience) your you can't held me guilty for suspecting on intentions.
Have you ever tried to post comments on the forum from a cell ??
Easier said than done mate
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Looks fantastic SP.
Which exact model is this?
(http://www.curry-recipes.co.uk/curry/index.php?action=dlattach;topic=11985.0;attach=3453;image)
Anyway, moving on....
Goncalo, it looks like the SS2 Ultima.
I took delivery of mine about a month ago and I've been firing it up about 3 times per week. It's a hell of a bit of kit. The real advantage is when it comes to doing the naans.
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Thanks for the kind comments guys, to answer Goncalos question it's the Puri SS1 Ultima - slightly smaller than the SS2 but more than enough for a small family of 3 (well 4 if you include the cat, he loves a bit of naan and chicken tikka!)
http://www.thetandoorclayoven.co.uk/index.php?route=product/product&product_id=252 (http://www.thetandoorclayoven.co.uk/index.php?route=product/product&product_id=252)
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First time attempting seekh kebabs today, used the C2G recipe. The recipe should have made 8-10 kebabs... how many did I get to actually eat? A big fat 0 >:( total disaster, they kept slipping off the skewers or wouldn't stick in the first place. I hope the naans are more successful tomorrow! :'(
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Note the empty bowl and bare skewers... and the big pile of semi-cooked mixture smouldering in the bottom of the tandoor
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Oh oh oh. Very sincere commiserations. Maybe add a bottom-stopper such as an onion ? Or did they just disintegrate and not just slide down the skewer ?
** Phil.
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A bit of both Phil, they stayed on the skewers just long enough to slide off the end when angled downwards - I did have potatoes as stoppers but they dropped off too!
It did say in the instructions to wipe the skewers with oil before use, which probably didn't help (although my tandoori chicken came out fine and I did nothing different). I think the mixture was too wet.
You live and learn, what you've never had you never miss I suppose ::)
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Well, it all makes sense now... the tandoor I've got was never fired properly. Went to go check it out after not having bothered with it for a while. Clay literally fell off the wall, all the way to the insulation behind it (and this was after properly following the burn-in procedure and running the thing a few times more to try and season the walls for Naan. There are other places where it still appears to be totally solid and intact.
At least that explains why Naan either refused to stick to the wall or stuck so bad it had to be peeled off, and when it was, that it tore and had lots of clay on the bottom of it!
Caveat emptor - hope that nobody else gets a dud unit.
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Send it back citing the Sale of Goods Act and the key phrase "unfit for purpose". Take it to the Small Claims Court if necessary.
** Phil.
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Yikes! :o Best of luck with getting a refund or replacement, who made that one?
On another note, here are a few pics of my naan bread... getting there, but a bit of experimentation to go yet before I'll be happy with them
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Looking very good there sp. My next purchase me thinks.
Rob :)
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I'm not in the UK myself (US here) so the rules are a bit different, but I did get a refund for this unit some time ago due to the other substantial damages it suffered. Many of the units, though, are shipped here from the UK (as this one was). I was actually going to scrap it since it wasn't wanted back (goes to say something itself), which now looks quite necessary since it is making a mess!
The place I've been talking with now also does commercial units and has rave reviews from restaurants. I shouldn't have any shipping problems, as I'll likely be picking the new one up myself. They are considerably better built (and therefore a lot more $$$$$), but apparently my story isn't uncommon and the quality on some of the low-end India-built units has too much variation depending on where they come from.
Their recommendation for Naan is to use a bit less heat, around 450F or 232C, but that could be related to the type of clay being used in these specific units. There is definitely a trick to learning it, I was told.
At least here, most restaurants are using gas due to regulations and greater difficulty of using solid fuels indoors - but I've been to at least one place that does use charcoal for the extra flavor.
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I've meed the c2go kebabs loads and they are spot on. You have to make sure they are well chilled before putting them on the skewer. There is a technique involved in 'stroking' them onto the skewer, maybe ask the mrs to do it as they seem to have the knack ........
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Guys, I have been using PURI tandoors from the last 5 years now, I bought the 2nd generation SS2 model that didn't have side tables then. Skewers were round and it didn't look stunning as they do now. But anyway, I changed my skewers to square skewers from PURI's. I believe they sell only square skewers now which is good if you are considering buying one.
I make perfect naan bread and seekh kebab comes out succulent n juicy. The only trick is that you must get the oven very hot. Don't be afraid of mixing lumpwood and briquetts. This is what i use:
1 Kgs Instant light charcoal
1 Kgs lumpwood (should be big lumps)
500 gms briquett
and I get it from cold to cooking temp in 30 mins. My naan comes out crisp and chewy. chicken is done within 15 mins.
Be it restaurant tandoor or PURI home tandoor, the principle is same. Get it hot and enjoy.
I recently bought Ranjit Rai recipe book from PURI web site, which I would highly recommend. I will try to take some pics next time and post it here. Enjoy
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Be it restaurant tandoor or PURI home tandoor, the principle is same. Get it hot and enjoy.
As I've said before, I can't see many restaurants going to the time, expense and mess of using charcoal, when gas is so much easier.
Does anyone here know of any specific BIRs which use charcoal on a routine basis?
Anyway, welcome to the forum, if you're a genuine independent user and not just posting on behalf of PURI.
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Anyway, welcome to the forum, if you're a genuine independent user and not just posting on behalf of PURI.
There is a fairly good chance he is the business owner. See, his username happens to be the first name of the owner of the puritandoors.com domain address. Granted there can be several sumeet's out there... but I don't think its coincidental.
Domain Name.......... puritandoors.com
Creation Date........ 2010-02-01
Registration Date.... 2010-02-01
Expiry Date.......... 2014-02-01
Organisation Name.... Sumeet Puri
Organisation Address. 32 Main Street
Organisation Address.
Organisation Address.
Organisation Address. Nottingham
Organisation Address. NG4 4PN
Organisation Address. Lambley
Organisation Address. GREAT BRITAIN (UK)
Admin Name........... Sumeet Puri
Admin Address........ 32 Main Street
Admin Address........
Admin Address........
Admin Address. Nottingham
Admin Address........ NG4 4PN
Admin Address........ Lambley
Admin Address........ GREAT BRITAIN (UK)
Admin Email.......... sumeetpuri@thetandoorclayoven.co.uk
Admin Phone.......... +44.1159265578
Admin Fax............ +44.1158775999
Tech Name............ Sumeet Puri
Tech Address......... 32 Main Street
Tech Address.........
Tech Address.........
Tech Address......... Nottingham
Tech Address......... NG4 4PN
Tech Address......... Lambley
Tech Address......... GREAT BRITAIN (UK)
Tech Email........... sumeetpuri@thetandoorclayoven.co.uk
Tech Phone........... +44.1159265578
Tech Fax............. +44.1158775999
Name Server.......... ns1.bdm.microsoftonline.com
Name Server.......... ns2.bdm.microsoftonline.com
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If it is the business a great idea would be for them to give one of the forum members a top-of-the range model, to put it through its paces. Me, for example. I would be able to give it a proper grilling, and report back the results.
Rob :)
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I took this from PURI Tandoors facebook page and it worked like a treat. The missing ingredient was semolina.. Try it yourself
Your Favourite Naan bread recipe:
In the last 3 years, we must have tried at least 10 different naan bread recipes, and we are here today to give you the best we have tried so far.... There are many ingredients that goes on in making a perfect naan bread, of course you can add or remove some ingredients according to your taste. But for this time, try making it as is so that you know what to change for next time.
Ingredients:
Fine white semolina - 350 gms
White flour - 400 gms
Yeast - 1 1/4 tea spoon
Baking powder - 1 1/4 tea spoon
Egg - 1 (beat the egg)
Salt - 1/2 tea spoon OR according to taste
Olive oil - 3 table spoon
Mix above ingredients in a kneading bowl, add 200 ml water and start kneading. Keep on adding more water and keep kneading until the dough is smooth and pliable. Once done, you may want to cover the dough with a damp cloth. Leave it to rise for at least 2-3 hours in a warm place. In UK, we generally keep the dough in airing cupboard. You don't have to damp the cloth once it's dry.
2-3 hours in warm place should be sufficient for dough to have risen to almost double it's original size. Give it another knead and leave it for another 30 mins or so.. Your dough is now ready. There will be fair amount of elasticity in your dough which is perfect for the next step that we are about to explain.
Make equal balls from the dough to the size of just a little larger than a golf ball. Flatten each with a rolling pin and place it on the cushion (comes free with PURI Tandoors), sprinkle little water on the side facing up and pull it from top to give it a naan bread shape (you know what I mean).
Slap it on the hot tandoor wall and close the lid. In our SS2 model, you can cook up to 6 naan breads in one go. SS1 / MS1 can take up to 4. Open the top lid to check after a minute. Your naan bread is ready when you see that it has risen a bit and seem cooked with a light brown bubbles. Take the naan bread out with naan bread rods and apply butter (according to taste)
That's it. Good luck and come back next week for another mouth watering recipe only to be cooked in PURI Tandoors. And yes, don't forget to like us. We like you :) www.TheTandoorClayOven.co.uk (http://www.TheTandoorClayOven.co.uk)
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I took this from PURI Tandoors facebook page and it worked like a treat. The missing ingredient was semolina.. Try it yourself
Thanks for the recipe. Perhaps it's worth a try if they (you?) really have tried 10 recipes and that's the favourite.
But it uses olive oil, which has a flavour I'm not sure fits with a BIR style naan bread. I could be wrong though.