The clay tandoor reaches almost 500°C. Here is how that shapes every tikka, kebab and naan on the MAA menu.
The tandoor is a cylindrical clay oven heated with charcoal to almost 500°C. It cooks food from all directions at once — searing the outside in seconds while sealing juices inside. That heat is why tandoori chicken has its unmistakable smokiness and why a fresh naan puffs up in under a minute.
Marination matters
Great tandoori starts hours before service. Chicken tikka rests in yoghurt, ginger, garlic, chilli and garam masala for at least six hours; lamb tikka can marinate overnight. The yoghurt tenderises the meat and lets the spices bond to the surface.
The MAA tandoor
At MAA we run the tandoor every evening from 15:00 to 23:30 for signature dishes like Tandoori King Prawns, Malai Kebab, Salmon Tikka and Peshwari Naan. If you sit near the open kitchen you can watch the chef stretch dough onto the tandoor wall — one of the most beautiful cooking gestures in any cuisine.
Visit MAA
Aloha Garden · Nueva Andalucía · Marbella
Open every day 15:00 – 23:30 · 952 929 166
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