From the celebrated New York Times to the ever-loveable Grill Girl, Hōmdoor’s clay ovens receive high marks across the board. Fun, functional and unique, Hōmdoor’s top-of-the-line residential and commercial tandoors bring exciting, exotic flavors to homes and restaurants around the world.
Explore the links below to see what the press – and long-time Hōmdoor users – have to say about our professional tandoori ovens.
Hōmdoor Press Release
Michael Ledwith, [now the chef and owner of Chef Michael’s in Islamorada, FL] threaded spice-crusted rectangles of steak onto long metal skewers and patted yeasted dough into the flatbread naan… The beef came out of the blast-furnace heat of the tandoor with an explosively flavorful crust and uncommonly succulent center.– New York Times
A man with an Indian accent called, wondering whether Mr. Levy, a ceramic artist, could make a large pot with a tapered mouth, no bottom and no glaze: a tandoor. After it was installed at a Columbus Avenue restaurant called Indian Oven, word spread through the Indian community, and orders began to pile up… “Coming from a fine arts background, it was very satisfying to make something so functional and so useful,” Mr. Levy said. “I think of it as ceramics that feeds the body, in addition to soothing the soul.– New York Times
I’ve been using Ron Levy’s restaurant-grade tandoors for catering, fairs and special events,” said Manoj Bhatti, owner of Imlee, the number-one rated Indian restaurant in Miami. “His tandoors cook naan to perfection and tandoori items such as shrimp, vegetables and fish come out of the tandoor moist, succulent and delicious. Recently, I used the Hōmdoor and it cooks with the same perfection as his commercial tandoors.
– The South Asian Times
Here’s some delicious irony: Instead of reporting on yet another grill being made overseas, here we have an Indian tandoor being made in the heartland of America. Deep in the hills of Ohio, the Superior Clay Corporation manufactures the Hōmdoor Tandoor, a new object of desire for the outdoor cook… A bounty of collaboration, work and design produced the Hōmdoor, a free-standing tandoor oven perfect for your deck, your patio or your backyard.– AmazingRibs.com
Put meat or vegetables (sweet peppers are especially good) on skewers, saving an onion or potato chunk for last to keep the meat from sliding off into the red-hot coals; lower the skewers into the open, upright cylindrical oven; and you can get tender, juicy seared meat and veggies in four to eight minutes.
What’s so cool about this grill is that it heats up to about 650 degrees and cooks convection-style on its clay walls. We’re going to do skewers that are going to cook evenly because this is cooking convection-style which allows the air to circulate and lock in the moisture and flavor of our kababs.– Robyn Lindars, The Grill Girl
Some of the highlights of the Homdoor Grill include vertical convection-style cooking and easy clean-up – there’s no grill to clean, just the skewers. It’s also great for American classics like baked potatoes, hot dogs and corn on the cob. It’s extremely versatile. It’s also a healthy way of cooking. It’s a really fun way to throw a party and have a fun time in your back yard with your friends and family.– Robyn Lindars, The Grill Girl