Can't wait to start cooking in your TandooriQ oven?  Then take a look through our recipes below, designed to get your taste buds tingling with the unique taste that can only be achieved by cooking in a clay oven over charcoal.

Our recipes include a couple of kebab dishes for both meat lovers and vegetarians, as well as recipes for naan breads and accompanying dips.

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Peshawari Naan Bread


1 quantity naan dough
2 tbsp desiccated coconut
1 tbsp (more or less) sugar
200g almond flakes
3 tbsp single cream
20 sultanas
1 tbsp melted ghee


First make the peshwari paste.

In a food processor, blend the almond flakes, cream, desiccated coconut, sugar and sultanas until they form a thick paste. You may need to adjust the recipe by adding more cream to form the paste if it is too crumbly or more almond flakes if too wet.

Kneed the peshwari paste into a pliable dough.

Now take a tennis ball sized ball of the naan dough and make a shallow hole in it with your thumb.

Place the peshwari paste dough into it and then fold the naan dough around the peshwari paste.

Roll out into a flat round or teardrop shaped disc.

Slap the disc between your hands to get all the excel flour off.

Heat a frying pan over high heat.

When hot, place the naan disc on the pan and dry fry it for about two minutes. Bubbles should form on the top.

Turn the naan over to colour the top for about 30 seconds to a minute and then turn it over again until cooked through.

Brush with hot ghee and serve immediately.