A tandoor is a high-heat clay oven traditionally used to cook naan, tandoori chicken, kebabs, paneer, vegetables, and other foods associated with Indian, Middle Eastern, and Central Asian cooking.
Unlike a conventional oven, a traditional tandoor uses a deep cylindrical clay cooking chamber.
The intense heat inside the oven allows restaurants to cook food quickly while creating:
- Charred edges
- Smoky flavor
- Juicy meats
- Blistered naan
- Distinctive tandoori texture
For restaurants shopping for a commercial tandoor, size is one of the most important decisions.
Nishi Enterprise currently sells five Shaan commercial clay tandoor sizes online:
- 26-inch Catering Tandoor
- 28-inch Medium Tandoor
- 30-inch Large Tandoor
- 32-inch Extra Large Tandoor
- 34-inch Jumbo Tandoor
Each size is designed for a different combination of:
- Kitchen space
- Restaurant volume
- Naan production
- Tandoori meat production
- Catering requirements
This guide explains what a tandoor is, how it works, what restaurants cook in one, and how the different Shaan tandoor sizes available from Nishi Enterprise compare.
What Is a Tandoor?
A tandoor is a cylindrical oven with a clay interior that cooks food using extremely high heat.
Traditional tandoors may be heated with:
- Charcoal
- Wood
while modern commercial restaurant tandoors are commonly available in gas-powered configurations.
The clay chamber stores and radiates heat around the food.
That allows the tandoor to cook using several forms of heat at the same time.
How Does a Tandoor Work?
A tandoor is heated from the bottom of the oven.
As the interior gets hot, the clay walls absorb and retain heat.
Food can then be cooked in different ways.
Naan and Flatbreads
Dough is stretched and pressed directly against the hot clay wall.
The side touching the clay cooks rapidly while the intense heat inside the oven cooks and chars the exposed surface.
Kebabs and Meat
Meat and vegetables are placed on long skewers and suspended vertically inside the oven.
The high heat cooks the exterior quickly while helping the inside remain juicy.
How Hot Does a Tandoor Get?
Commercial clay tandoors can operate at extremely high temperatures, often much hotter than a typical conventional oven.
This intense heat is important for creating:
- Blistered naan
- Charred chicken
- Seared kebabs
- Smoky tandoori flavor
What Is a Commercial Tandoor?
A commercial tandoor is designed for restaurant and foodservice use.
Modern commercial models may combine:
- A clay cooking chamber
- Stainless steel exterior
- Gas burner system
- Safety controls
- Commercial-grade construction
Nishi Enterprise carries Commercial Tandoor Ovens for Indian restaurants, caterers, banquet halls, and other foodservice operations.
What Is a Shaan Tandoor?
Shaan is a commercial tandoor line offered by Nishi Enterprise.
The Shaan lineup combines a traditional clay cooking chamber with a stainless steel commercial exterior and gas heating system.
Nishi Enterprise currently sells five Shaan tandoor sizes online, allowing restaurants to choose a model based on available space and expected cooking volume.
You can view the full lineup in the Shaan Tandoor collection.
What Sizes of Tandoor Does Nishi Enterprise Sell?
Nishi Enterprise currently offers the Shaan tandoor in five main sizes:
| Model | Size | Typical Use |
|---|---|---|
| Catering | 26" | Catering, smaller kitchens and portable use |
| Medium | 28" | Small to mid-size restaurants |
| Large | 30" | Full-service Indian restaurants |
| Extra Large | 32" | Busy restaurants and banquet operations |
| Jumbo | 34" | Highest-volume restaurants and large catering operations |
26-Inch Shaan Catering Tandoor
The 26-inch Catering Tandoor is the most compact Shaan clay tandoor currently sold by Nishi Enterprise.
Approximate dimensions are:
26"W x 32"D x 34"H
It weighs approximately 200 pounds and is rated at approximately 44,000 BTU.
This model is designed for operations where portability and space are especially important.
Who Is the 26-Inch Tandoor Best For?
The Catering model can work well for:
- Catering companies
- Food trucks
- Outdoor events
- Smaller restaurant kitchens
- Lower-volume tandoor production
Why Choose the 26-Inch Tandoor?
Choose this model when:
- Floor space is limited
- You need greater mobility
- Tandoori dishes are only part of the menu
- Your production volume is moderate
Even though it is smaller, it still uses the same general clay-oven cooking method as the larger Shaan models.
28-Inch Shaan Medium Tandoor
The 28-inch Medium Shaan Tandoor is a step up in size and capacity.
Approximate dimensions are:
28"W x 30"D x 35"H
It is rated at approximately 44,000 BTU.
The Medium model provides more cooking space than the Catering tandoor while still fitting into kitchens where floor space matters.
Who Is the 28-Inch Tandoor Best For?
It can work well for:
- Small Indian restaurants
- Medium-volume restaurants
- Restaurants adding a tandoori section to the menu
- Operations producing naan throughout lunch and dinner
Why Choose the 28-Inch Tandoor?
The 28-inch model can provide a useful middle ground between portability and restaurant-level production.
It may be a good choice when the 26-inch model feels too small but a larger 30-inch or 32-inch tandoor would take up unnecessary space.
30-Inch Shaan Large Tandoor
The 30-inch Large Shaan Tandoor is the most popular size in the Shaan lineup sold by Nishi Enterprise.
Approximate dimensions are:
30"W x 34"D x 35"H
It is rated at approximately 44,000 BTU.
Who Is the 30-Inch Tandoor Best For?
This size works especially well for:
- Full-service Indian restaurants
- Restaurants with steady naan production
- Restaurants serving kebabs and tandoori chicken
- Kitchens with regular lunch and dinner rushes
Why Is the 30-Inch Tandoor So Popular?
The 30-inch model offers a strong balance between:
- Interior cooking capacity
- Floor space
- Naan production
- Skewer capacity
For many full-service Indian restaurants, this makes it a practical starting point.
32-Inch Shaan Extra Large Tandoor
The 32-inch Extra Large Shaan Tandoor is designed for higher-volume kitchens.
Approximate dimensions are:
32"W x 36"D x 35"H
It is rated at approximately 44,000 BTU.
The wider cooking area provides more room for restaurants that need to keep their tandoor operating continuously during busy periods.
Who Is the 32-Inch Tandoor Best For?
The XL model can be a strong option for:
- Busy Indian restaurants
- Large dining rooms
- Banquet halls
- Restaurants with large takeout volume
- Catering operations
- Menus with many tandoori items
Why Choose the 32-Inch Tandoor?
The extra interior room can help when your kitchen needs to cook several items at the same time.
For example, the tandoor may be producing:
- Naan
- Garlic naan
- Chicken tikka
- Paneer tikka
- Seekh kebabs
during the same dinner rush.
34-Inch Shaan Jumbo Tandoor
The 34-inch Jumbo Shaan Tandoor is the largest traditional Shaan clay tandoor currently sold online by Nishi Enterprise.
Approximate dimensions are:
34"W x 36"D x 35"H
It is rated at approximately 45,000 BTU.
This model is designed for operations where tandoor cooking is a major part of production.
Who Is the 34-Inch Jumbo Tandoor Best For?
The Jumbo can work well for:
- Large Indian restaurants
- Banquet halls
- High-volume catering companies
- Commissary kitchens
- Operations producing large quantities of naan and kebabs
Why Choose the 34-Inch Jumbo?
The main benefit is cooking capacity.
More interior space gives the kitchen additional room for:
- Naan on the clay wall
- Multiple skewers
- Different tandoori proteins
- Higher peak-hour production
Nishi Tandoor Size Comparison
| Shaan Model | Approx. Dimensions | Approx. BTU | Best For |
|---|---|---|---|
| 26" Catering | 26"W x 32"D x 34"H | 44,000 | Catering and compact kitchens |
| 28" Medium | 28"W x 30"D x 35"H | 44,000 | Small to mid-size restaurants |
| 30" Large | 30"W x 34"D x 35"H | 44,000 | Most full-service restaurants |
| 32" XL | 32"W x 36"D x 35"H | 44,000 | Busy restaurants and banquet halls |
| 34" Jumbo | 34"W x 36"D x 35"H | 45,000 | Highest-volume operations |
Which Tandoor Size Should a Restaurant Buy?
The correct size depends on production more than restaurant seating alone.
Two restaurants with 100 seats may need completely different tandoors.
One restaurant may sell relatively few tandoori dishes.
Another may continuously produce:
- Naan
- Garlic naan
- Tandoori chicken
- Chicken tikka
- Paneer tikka
- Seekh kebabs
throughout the dinner rush.
The second restaurant will place much greater demand on its tandoor even though both dining rooms are the same size.
Choose Your Tandoor Based on Production
Before choosing a size, ask:
- How many naan orders do we expect per hour?
- How many tandoori entrees do we sell?
- Will bread and proteins cook simultaneously?
- Do we have large catering orders?
- How busy are weekends?
- How much kitchen space is available?
26-Inch vs. 28-Inch Tandoor
The 26-inch Catering model emphasizes compact size and portability.
The 28-inch model provides more restaurant-oriented capacity.
Choose the 26-inch if:
- Mobility matters
- Space is limited
- Production is relatively low
Choose the 28-inch if:
- You operate a permanent restaurant
- You expect regular naan production
- You want additional capacity for growth
28-Inch vs. 30-Inch Tandoor
The 28-inch works well for smaller and medium-volume operations.
The 30-inch is better suited to a full-service restaurant where the tandoor receives consistent use.
If naan and tandoori dishes are important menu categories, the additional capacity of the 30-inch model may be valuable during peak hours.
30-Inch vs. 32-Inch Tandoor
The difference becomes more important as production increases.
The 30-inch model is a strong general-purpose restaurant size.
The 32-inch XL provides more room for:
- Additional skewers
- Larger naan production
- Busier dinner service
32-Inch vs. 34-Inch Tandoor
The 34-inch Jumbo is intended for the highest-volume operations.
If the tandoor is one of the busiest pieces of cooking equipment in the kitchen, the additional capacity may be useful.
The Jumbo can be especially relevant to:
- Large restaurants
- Banquet halls
- Wedding caterers
- Commissary kitchens
Should You Buy a Larger Tandoor for Future Growth?
Potentially, but bigger is not always better.
A larger tandoor requires:
- More kitchen space
- More clearance
- More room for staff to work around it
Restaurants should choose a model large enough for expected production without unnecessarily taking up valuable kitchen space.
What Can You Cook in a Tandoor?
A tandoor is much more versatile than a naan-only oven.
Restaurants commonly use tandoors for:
- Naan
- Garlic naan
- Roti
- Tandoori chicken
- Chicken tikka
- Paneer tikka
- Seekh kebabs
- Lamb
- Shrimp
- Fish
- Vegetables
How Is Naan Cooked in a Tandoor?
Naan dough is stretched into shape and placed directly against the heated clay wall.
The clay cooks one side while the intense heat inside the tandoor cooks the exposed surface.
The result can develop:
- Bubbles
- Charred spots
- Crisp edges
- Soft interior texture
How Are Kebabs Cooked in a Tandoor?
Kebabs are placed on long metal skewers.
The skewers hang vertically inside the oven while the intense heat cooks and chars the food.
This method is commonly used for:
- Seekh kebab
- Chicken tikka
- Paneer tikka
- Lamb kebabs
Why Does Tandoori Food Have Charred Edges?
The high temperature creates rapid browning on the exterior of the food.
This helps produce the signature tandoori combination of:
- Char
- Caramelization
- Smoky flavor
- Juicy interior
What Is the Difference Between a Tandoor and a Regular Oven?
| Tandoor | Conventional Oven |
|---|---|
| Cylindrical clay chamber | Metal cooking cavity |
| Extremely high heat | Generally lower cooking temperatures |
| Naan cooks directly on clay wall | Food generally cooks on racks or pans |
| Skewers hang vertically | Food usually sits horizontally |
| Creates distinctive tandoori char | Different browning characteristics |
Tandoor vs. Tandoori Oven
The appliance itself is called a tandoor.
The word tandoori usually describes food prepared using tandoor-style cooking.
For example:
- Tandoori chicken
- Tandoori paneer
- Tandoori shrimp
However, the phrase "tandoori oven" is also commonly used when people are searching for commercial tandoor equipment.
Is a Tandoor Only for Indian Restaurants?
No.
Tandoors can also be used by:
- Pakistani restaurants
- Afghan restaurants
- Middle Eastern restaurants
- Central Asian restaurants
- Catering companies
- Banquet facilities
Can Caterers Use a Tandoor?
Yes.
The 26-inch Shaan Catering Tandoor is specifically useful for applications where mobility matters.
Catering companies may use a tandoor for:
- Weddings
- Outdoor events
- Live naan stations
- Kebab stations
- Private events
Why Are Live Tandoor Stations Popular?
A live tandoor station allows guests to watch food being prepared.
This works particularly well for:
- Fresh naan
- Kebabs
- Paneer
- Chicken tikka
It turns the cooking process into part of the event experience.
Can You Use a Commercial Tandoor at Home?
Some customers use smaller commercial gas clay tandoors in appropriate residential outdoor setups.
However, buyers should carefully consider:
- Gas connections
- Ventilation
- Clearances
- Local codes
- Manufacturer installation requirements
before installing any commercial cooking equipment.
What Accessories Does a Tandoor Need?
A commercial tandoor setup may use:
- Tandoor skewers
- Naan bread pads
- Mouth covers
- Baffle plates
- Replacement clay components
- Maintenance supplies
Nishi Enterprise carries Tandoor Accessories and Parts for commercial tandoor operations.
What Is a Tandoor Bread Pad?
A bread pad helps the cook safely press naan dough against the hot clay wall.
It provides:
- Support for the dough
- Better control
- Distance between the cook's hand and the hot oven opening
What Are Tandoor Skewers?
Tandoor skewers are long metal skewers designed to suspend food inside the deep clay oven.
They may be used for:
- Chicken
- Lamb
- Paneer
- Seekh kebabs
- Vegetables
How Should a Restaurant Plan Space for a Tandoor?
Do not look only at the width of the tandoor itself.
A kitchen also needs room for:
- Staff movement
- Skewer handling
- Naan preparation
- Gas connections
- Required clearances
- Ventilation
Always verify installation requirements before finalizing a kitchen layout.
Where Should a Tandoor Go in a Commercial Kitchen?
The tandoor station should be positioned so staff can move efficiently between:
- Dough preparation
- Protein preparation
- Cooking
- Plating
Nishi Enterprise also offers Restaurant Design Consultation for operators planning or remodeling commercial kitchens.
Should a Busy Restaurant Have More Than One Tandoor?
Some high-volume restaurants may benefit from multiple tandoors instead of relying on one very large oven.
For example, one unit could focus on:
- Naan and bread
while another handles:
- Chicken
- Kebabs
- Paneer
This can help reduce bottlenecks during peak dinner service.
Tandoor vs. Automatic Naan Oven
A traditional clay tandoor and an automatic flatbread oven are different pieces of equipment.
A tandoor provides the traditional clay-wall cooking method used for both bread and skewered proteins.
An automatic naan or flatbread oven is designed primarily to increase flatbread production using a more automated process.
Restaurants focused on very high naan output can also explore Nishi Enterprise's Commercial Tandoor and Flatbread Oven collection.
How Do You Choose Between the Five Shaan Tandoor Sizes?
A simple starting guide is:
Choose the 26-Inch Catering Tandoor If:
- You cater events
- You need portability
- Your kitchen is very small
- Tandoor volume is moderate
Choose the 28-Inch Medium Tandoor If:
- You operate a small to mid-size restaurant
- You serve naan regularly
- You want more capacity than a catering model
Choose the 30-Inch Large Tandoor If:
- You operate a full-service Indian restaurant
- You have steady naan and tandoori production
- You want a strong balance of size and capacity
Choose the 32-Inch XL Tandoor If:
- Your restaurant is busy
- You serve many tandoori dishes
- You need additional skewer and naan capacity
Choose the 34-Inch Jumbo Tandoor If:
- You operate a very high-volume restaurant
- You run a banquet hall
- You handle major catering production
- The tandoor is a central part of your kitchen
Frequently Asked Questions About Tandoors
What is a tandoor?
A tandoor is a cylindrical clay oven that uses very high heat to cook naan, kebabs, tandoori chicken, paneer, vegetables, and other foods.
How does a tandoor work?
The oven heats a clay chamber that radiates intense heat. Bread cooks directly against the clay wall while meats and vegetables are commonly cooked on long skewers.
What is cooked in a tandoor?
Common foods include naan, roti, tandoori chicken, chicken tikka, paneer tikka, seekh kebabs, lamb, seafood, and vegetables.
Is a tandoor only used for naan?
No. Naan is one of its most famous uses, but restaurants also cook many proteins and vegetables in tandoors.
What sizes of Shaan tandoor does Nishi Enterprise sell?
Nishi Enterprise currently sells five Shaan sizes: 26-inch Catering, 28-inch Medium, 30-inch Large, 32-inch Extra Large, and 34-inch Jumbo.
What is the smallest Shaan tandoor?
The smallest model currently offered by Nishi Enterprise is the 26-inch Catering Tandoor.
What is the largest Shaan tandoor?
The largest model is the 34-inch Jumbo Shaan Tandoor.
What is the most popular Shaan tandoor size?
The 30-inch Large model is a popular option for full-service Indian restaurants because it balances cooking capacity with kitchen footprint.
Which tandoor is best for catering?
The 26-inch Catering model is designed with mobility and compact applications in mind.
Which tandoor is best for a small restaurant?
A 26-inch or 28-inch model may work well depending on tandoor volume and kitchen space.
Which tandoor is best for a full-service Indian restaurant?
The 30-inch Large model is a strong starting point for many full-service operations.
Which tandoor is best for a busy restaurant?
The 32-inch XL or 34-inch Jumbo may be better suited to high-volume production.
Do Shaan tandoors use clay?
Yes. The Shaan commercial tandoor lineup uses a clay cooking chamber inside a commercial exterior.
Does Nishi Enterprise sell tandoor parts?
Yes. Nishi Enterprise carries Tandoor Accessories and Parts including tools and replacement components for commercial tandoor operations.
Where can I buy a commercial tandoor?
Nishi Enterprise carries Commercial Tandoor Ovens for restaurants, caterers, banquet halls, and other foodservice operations.
Final Thoughts: What Is a Tandoor?
A tandoor is a high-heat clay oven that gives naan, kebabs, chicken, paneer, and other foods their distinctive tandoori texture and char.
Unlike a conventional restaurant oven, a tandoor allows:
- Bread to cook directly against a heated clay wall
- Meats and vegetables to cook vertically on skewers
- Extremely high heat to produce rapid browning and char
Choosing the correct tandoor size is important because every restaurant has different production needs.
Nishi Enterprise currently offers five Shaan commercial tandoor sizes:
- 26-inch Catering for mobile catering and compact kitchens
- 28-inch Medium for small to mid-size restaurants
- 30-inch Large for full-service Indian restaurants
- 32-inch XL for busy, high-volume kitchens
- 34-inch Jumbo for banquet halls and the highest-volume operations
The best model is not simply the largest tandoor that fits in the kitchen.
Restaurants should consider:
- Expected naan production
- Number of tandoori menu items
- Peak dinner volume
- Catering demand
- Available kitchen space
You can compare the complete lineup through the Shaan Tandoor collection at Nishi Enterprise.
Restaurants that already operate a clay oven can also shop Tandoor Accessories and Parts for skewers, bread tools, replacement components, and other tandoor supplies.
The simplest way to choose is to match the size of the tandoor to how important naan and tandoori cooking are to your operation. Smaller models work well for moderate production, while larger models provide more room for breads, skewers, and high-volume restaurant service.
