Approx. 900 gms pack, specially designed for repairing cracks in tandoor clay walls. This repair clay ensures your oven stays in perfect condition, extending its life and maintaining authentic cooking performance.

The clay may arrive hardened as water naturally dries over time. Simply soak it in water for a few hours (equal volume of water to clay) and it will soften, ready to be applied for repairs.

Traditional clay balls designed for use inside tandoor ovens. These balls help regulate heat, protect the clay lining, and enhance the authentic cooking experience.

Heavy‑duty stainless steel skewers and naan tools designed for restaurant and catering tandoors. Perfect for preparing large quantities of kebabs, naan, and authentic tandoori dishes.

Essential tool set for handling naan bread inside a tandoor oven. This pair of stainless steel rods (hook & scraper) makes it easy to place, adjust, and remove naan from the hot clay walls, ensuring authentic results every time.

Convert your charcoal‑fired tandoor into a gas‑powered oven with ease. This kit includes a heavy‑duty baffle plate and CE‑certified gas burner, giving you flexibility to cook with LPG (bottled propane gas) while maintaining authentic tandoori flavor.

Product Details

• Baffle Plate:

  • Diameter: 9" or 10" (depending on model)

  • Height: 4"

  • Thickness: 6 mm

• Gas Burner:

  • Conforms to CE safety standards

  • Fully installed with safety valve, gas cock, and nozzle for LPG connection

• Parcel Includes:

  • Baffle plate

  • Gas burner with fitted safety valve

Prevent food from slipping into the charcoal with our stainless steel skewer stoppers. Designed to fit perfectly on multiple skewer sizes, these round discs also act as a heat shield for the last piece, ensuring it cooks evenly without burning.

Traditional naan cushion (gaddi) used to slap naan bread onto the inner clay walls of a tandoor oven. A must‑have accessory for authentic tandoori cooking, ensuring perfect placement and even baking of naan breads.

A complete guide to authentic tandoori cooking, written by the late Ranjit Rai. This 262‑page hardcover book (ISBN‑13: 978‑1585671441) is one of the most comprehensive resources available for tandoor enthusiasts.