EQUIPMENT USED:
Gaddi
The gaddi or pillow can be used at home or in takeaways and restaurants used to stick roti, chapatis and naan to the sides of tandoor ovens efficiently and safely. The gaddi or pillow is made of fine quality cotton, and filled with fire retardant filling. The size is approximately 10 inch,however can be made smaller or larger.
Seekh/skewers
A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym to refer to the entire food item served on a skewer, as in “chicken skewers”. Skewers are used while grilling or roasting meats and fish, and in other culinary applications. Metal skewers are typically stainless steel rods with a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. Non-metallic skewers are often made from bamboo, as well as hardwoods such as birch, beech, or other suitable wood. Prior to grilling, wooden skewers may be soaked in water to avoid burning. A related device is the rotisserie or spit, a large rod that rotates meat while it cooks. For e.g., a large variety of dishes cooked on skewers are kebabs (meat dishes prevalent in Middle Eastern cuisine and the Muslim world), or derived from them. Examples include Turkish shish kebab, Iranian jujeh kabab, Chinese chuan, and Southeast Asian satay. However, kebab is not synonymous with “skewered food”, and many kebab dishes such as chapli kebab are not cooked on skewers.
Hooks
A piece of metal or other hard material curved or bent back at an angle, for catching tandoori food of or hanging things on. The Naan hook and scraper are used to retrieve naan being cooked directly on the inside wall of your tandoor. You get a set of two, one with a 90 degree hook and the other with a flat scraper.
Removable Grill
This device may be used just as in conventional barbecue grilling to prepare items with that distinctive char-grilled flavour. The grill is ideal for cooking larger pieces of meat like a whole chicken, rib eye fillet, leg of lamb, and such. Preheat the Tandoor for 40 minutes before grilling. For convenience, place the cut of meat on the grill before hanging on to the rim of Tandoor. While grilling the lid should be partially open to allow cooking smoke out.