Raan

[The Insider]

Sadly I have no experience of the raan or the tandoor, so I have ****a le for you. Except I’d like to know if you can control the temperature of the tandoor to do a slow cook, or is it always screaming hot?

You can reduce the heat, adding less charcoal to the bottom and cooking a bit later. It is an art that after three years, I still haven't mastered - probably never will, but they are wonderful things.

[Sir C]

You can reduce the heat, adding less charcoal to the bottom and cooking a bit later. It is an art that after three years, I still haven't mastered - probably never will, but they are wonderful things.

I wish you joy of it, ti. The raan looks like a wonderful dish, good luck.

[The Insider]

It worked very well. The rotis not so, although when pan fied they were wonderful. Just a few slices left to go into the traditional Monday Biryani.

[Sir C]

It worked very well. The rotis not so, although when pan fied they were wonderful. Just a few slices left to go into the traditional Monday Biryani.

Phew. I had visions of you falling headfirst into the thing. wd ti.

[The Insider]

Phew. I had visions of you falling headfirst into the thing. wd ti.

TBH, I have quite a few burns on my forearms, mainly from rescuing the roti that wouldn't stick. In hindsight, I think that keeping the Tandoor cool enough to slow roast the Raan meant that it wasn't hot enough to make the rotis stick. Live and learn!