Clay Oven Masterclass

The Indian clay tandoor oven is more than a piece of cooking equipment. It is a live element of pure flavor. At Tandoori Wok, we heat our clay ovens to a glowing 480°C (900°F) using seasoned hardwood coals. This creates a unique atmosphere where extreme temperatures, direct heat, and clay absorption shape the texture and taste of everything cooked inside.

1. Radiant Heat & Clay Absorption

Unlike modern convection ovens that rely on dry hot air currents, a tandoor cooks using three distinct styles simultaneously: convection (hot air circulating inside the bell), conduction (direct contact with the clay walls), and radiation (heat projecting directly from the red-hot coals). The porous clay walls absorb moisture, preventing the meats from steaming and ensuring a crisp, charred outer crust while locking all natural juices inside.

2. The Physics of the Naan

To bake an authentic naan, dough is slapped directly onto the inside clay walls. The direct conduction heat instantly activates the leavening agents in the dough, causing large pockets to puff up. The intense radiant heat from the glowing coals cooks the top side to a beautiful golden blister. The naan must be removed with long metal skewers at the exact second it fully rises to maintain that perfect balance of crispy exterior and pillow-soft bite.

3. Locking In The Seasoning

Our tandoori marinades are yoghurt-based. The lactic acid in the yoghurt tenderizes the meats over 24 hours. When the skewer enters the tandoor, the intense heat caramelizes the sugars and proteins in the marinade instantly. This creates a protective crust that blocks moisture from leaking out, ensuring that every bite of our Tandoori Chicken or Chicken Tikka is rich and juicy.