Recipe Ingredients Mix ingredients together and serve! Perfect to eat with Naan as an appetizer or as an accompaniment with Tandoor roasted meat. 1 Cup Yogurt (higher the fat % the better!) ¼ Cup finely diced cucumber ½ tsp salt (or to taste) ½ tsp roasted ground cumin 1 Tbsp finely diced shallot few leaves finely sliced mint or cilantro  

Recipe Ingredients Heat olive oil in pot to medium heat. Add onion and mushroom and stir occasionally until browned (about 10 mins). The more colour you have at this step, the deeper the flavour will be in your sauce. Add roughly chopped garlic and chillies and sauté for a few more minutes until cooked and softened. Add can of Diced Tomato and use liquid to deglaze pot. Once nothing is left stuck to the bottom of the pot, use hand blender or food processor to puree mixture and put back over heat. Add balsamic, honey, basil, oregano and paprika. Bring to boil and simmer for 5 mins. Add Salt and pepper to taste. Always feel free to experiment with herbs, or even the types and amounts of vegetables in the sauce. There’s no wrong way to do this, but many different ways to make it taste amazing. 1 Tbsp Olive Oil 1 Large Roughly Diced Onion ½ lb Sliced Mushrooms 1 med Roughly Chopped Serrano Chilli (can change to spicy pepper of choice) 2 Chopped Garlic Cloves 1 Large Can Diced Tomato 2 Tbsp Balsamic Vinegar 1 ½ tsp Honey ½ tsp Dried Basil ¼ tsp Dried Oregano ½ tsp Smokey Paprika to taste Salt to taste Freshly ground black pepper.  

Recipe Ingredients Mix all of the above in a large bowl, using gloves. Once thoroughly mixed, place in fridge for about 12 hours. Keep in mind that the onion is for marinating only, and will not be consumed. Once marinated, remove from fridge and skewer, discarding onions. Place in hot Tandoor and patiently await your reward (check after 10 minutes if it’s ready). Serve with Naan, Raita or Rice Pilaf. 5 lbs Pork Loin or Neck meat, OR Lamb Leg, shoulder or loin OR Beef inside round. cut into 1.5” cubes 3-4 Large White Onions Blended or finely diced 1 tsp Ground Black Pepper 1 tsp Garlic Powder 1 tsp Roasted ground coriander 1 tsp Freshly minced chili (choose your favorite spice level) 1 tsp salt  

Recipe Ingredients Using either a mixer or by hand, mix salt, yeast and flour until well blended. Slowly add cold water and continue to mix. If by hand, knead for 10 – 15 mins. If using mixer, knead with hook on low speed for 8 mins. Dough should be slightly sticky but well formed. If too sticky or too dry, add flour or water to adjust. Cut into 6 or 7 pieces for 10 inch rounds, or adjust depending on what size pizzas you will be making. Set on oiled baking sheet and drizzel with oil. Then cover with plastic wrap and place in room temperature area (cold oven is ideal) for two hours.While your dough is resting, prepare your toppings and heat your tandoor. Also be sure to heat your baking stones by placing them on the three tier rack and lowering them into the tandoor when the fire starts to die down. Be sure to heat them for around 15 mins to ensure they have absorbed enough heat.When dough has risen for 2 hours, take one piece and spread into a rough round shape using your hands. Alternatively you can use a rolling pin. Top with your favorite toppings. I personally love fresh tomatoes, olives, mozzarella, parmesan, and fresh basil to finish after it’s cooked. Repeat for as many pizzas you wish to do at a time. Our 3 tier rack will cook 3 pizzas at the same time Remove 3 tier rack with stones from tandoor, and place on top of a heat resistant surface. Make sure the surface is flat so that your stones do not fall. Using a pizza peel, place your pizzas on the stones and then lower them into your hot tandoor. Cover and wait approximately 8 – 10 mins. Remove rack from tandoor and remove pizzas with pizza peel. Serve immediately! * Recipe courtesy of Florentina from https://ciaoflorentina.com 5 cups Bread Flour (extra for dusting) 1 ½ tsp Active Dry Yeast 1 ½ tsp Sea Salt 2 ¼ cups Cold Water 1 Tbsp Extra Virgin Olive Oil Additional ingredients for toppings.  

Toasting ALL of your spices and grinding them fresh will always give you the best results, however if you are in a bind, you can always buy your spices pre ground. Recipe Ingredients Items to be ground can be toasted separately, cooled, and then combined in either grinder or mortar and pestol. Grind together all whole spices available and mix with remaining pre ground ingredients, then store in an airtight container until ready use. Feel free to experiment with adding more or different types of chilies, or adding various other ingredients to change up the flavor. One of my personal favorite spices to add for use with lamb is roasted and ground fennel seeds. Use this recipe for making many different Indian dishes, in particular Tandoori Chicken (see recipe) 3 tsp Cumin 3 tsp Coriander 2 tsp Chilli 2 tsp Paprika (for colour, add more if redder colour is desired) 2 tsp Cinnamon bark 1 tsp Black Pepper 1 tsp Cloves 4 pods Cardamom seeds (toast, discard shells, grind seeds) 1 tsp Grated Nutmeg 1 tsp Turmeric Powder 1 tsp Ground Dried Ginger 1 tsp Garlic Powder  

Recipe Ingredients Add all ingredients except chicken into a large bowl and mix thoroughly. Red food colouring drops are completely optional and are only required if you desire more colour in your chicken. After mixing, set aside and work on chicken. Remove skin from chicken and discard (or save to make crispy skin on it’s own!). Prick flesh with a fork and add to wet mixture. Thoroughly mix and coat all pieces of chicken and wrap bowl tightly. Allow to rest in fridge for minimum 3 hours, or ideally overnight. Heat up tandoor until it’s reached its maximum temperature and the walls have turned white. Remove chicken from fridge and skewer meat while tandoor is heating. Remove excess marinade while skewering. You may prefer to be wearing disposable gloves for this step as your hands will absorb the garlic and ginger smells, or start burning if you used lots of chili in your Tandoori Masala. Hang skewers in tandoor for 15 – 25 minutes depending on size of chicken pieces and cut of meat. Enjoy the aromas coming from your tandoor and get ready to feast! Serve with Raita (see recipe) and Naan (see recipe) and garnish with freshly chopped cilantro and onion. Enjoy! 1 Whole Chicken cut into pieces (boneless or bone in) 3 Tbsp Dry Tandoori Masala (see recipe) 1 Cup Yogurt (higher the fat % the better!) 1 juiced lemon 1 tsp puree ginger 1 tsp puree garlic 2 – 4 drops red food colour (optional) 1 tsp salt (or to taste)  

Recipe Ingredients Sift together bread flour, baking powder, and baking soda into large bowl.  In another bowl, dissolve sugar and salt into warm water.  Once dissolved, add yogurt and mix.  Add all wet ingredients to dry ingredients and mix together.  Knead for 10 – 15 minutes and then refrigerate for at least 3 hours.  Overnight refrigeration is ideal. After refrigerated, cut into desired small pieces and roll to desired size and thickness.  The thinner you make it, the crispier it will be.  Dock with fork to prevent too much bubbling.  Place on wall of hot tandoor using an oven glove and naan pillow* and wait until browed (2 – 5 minutes) and remove with naan hook and scraper. *Naan pillow can be made by placing 2 or 3 balled towels on a flat square towel.  Tie the square towel from corner to corner twice and your naan pillow will be ready for use. 4 1/3 cups    Bread Flour 1 tsp               Baking Powder 1 tsp               Baking Soda 1 ½ tsp         Granulated Sugar 2 ½ tsp        Salt 1 ½ cups      6% Milk Fat Yogurt ½ cup          Warm Water