The Tandoor oven has been traditionally used in India for thousands of years. The basic materials required are a clay liner, (pictured below) firebricks to support the clay liner, a brick base and enclosure filled with a heat absorber like vermiculite, and a cover to keep out rain and moisture. Once the oven is installed it is simply a matter of heating up the coals in the bottom of the oven for a couple of hours in order to bring the temperature up to the required level. In fact the heat builds up so high and is absorbed and reflected off the clay that half a chicken will cook in the oven in about 10 minutes!

Many people believe this is the most nutritious way to cook because all the nutrients are sealed into the meat and/or vegetables almost instantly. You also don't require any oils or fats in the cooking and though the outside of your food is sealed quickly, the inside is still juicy and delicious with the easily prepared marinades that you marinate your meat in. And lets not forget freshly baked naan!

For those of you who think this may be a dream come true, (being able to cook authentic Indian cuisine right at home) the tandoor ovens are being made right here in Bundeena by local potter Marion at her working studio  Something at Mary's.