DESC:Field of the invention:
The invention relates to the field of a cooking device/apparatus, and more specifically to an improved construction of a culinary appliance, particularly to a portable and multipurpose energy efficient electric tandoor designed with two major components; the upper body comprises clay oven i.e. cooking chamber and a lower body (10) comprises heating device equipped with control panel. Operating within a power range of up to 2000W, it enhances versatility and aligns with modern kitchen appliances.
Background of the Invention:
The traditional clay-based tandoor is an iconic piece of culinary equipment known for its cylindrical clay construction. This traditional tandoor represents a cooking method throughout the world but is prevalent primarily in South Asian and Middle Eastern culinary traditions. Typically, this drum-shaped object relies on biofuels like wood, coal, charcoal, and even cow dung to operate. The primary cooking chamber absorbs and retains intense heat, often exceeding 500°C and results a smoky flavor dishes. However, the traditional clay-based tandoor also presents some limitations like high energy consumption, labour-intensive process of firing up the tandoor for long time by which this can be costly, time consuming and environmental unfriendly. Furthermore, the lack of proper insulation in conventional tandoors may result in heat loss, making them less energy-efficient compared to modern appliances. Lastly, the fixed size and shape of the tandoor may limit its use for large scale commercial cooking.
Following prior arts incorporated by reference to the same extent as if each individual publication or patent application were specifically and individually indicated to be incorporated by reference. Where a definition or use of a term in an incorporated reference is inconsistent or contrary to the definition of that term provided herein, the definition of that term provided herein applies and the definition of that term in the reference does not apply.
IN202211068937 discloses a traditional type tandoor for making only rotis powered by electricity i.e. inbuilt with electric heat sources placed around the inner body of the cooking chamber and plastered inside soil to maintain the traditional aesthetic and feature of tandoor. The tandoor described in IN937 can be placed in kitchen also and can be shifted from one place to another very easily like on some picnic spot also.
CA 2343881 A1 discloses basically a small household electric oven which will be used to make "pita bread" it could also be used for other purpose such as to warm up the burgers and small pizza but the main use of 10 this TANDOOR (oven) will be making "pita bread". The size of this TANDOOR (oven) is eleven and half inches by eleven inches by seven inches with stands and knob with insulated sides and temperature controller.
None of the prior art indicate above either alone or in combination with one another disclose what the present invention has disclosed. Further there are many shortcomings and limitations identified by the present inventor such as in reference 1 IN937’ the heat source placed around the cooking chamber which causes irregular heating in cooking chamber, no provisions provided to achieve the desired temperature in shorter period of time and retaining the heat within the cooking chamber for longer time, no effective measures to control the heat emissions through outer body, no provision to accommodate multiple attachments, no additional safety features provided to enhance user’s safety.
Reference 2 CA881’ in addition to the above mentioned shortcoming also have Limited application scope and only Limited to items like roti or bread, further there is no provision for Traditional Clay Flavor, Seems like a microwave or pizza oven only.
In response to the limitations of conventional clay-based tandoors, modern kitchen appliances like OTG (Oven Toaster Griller), microwave ovens, and electrical tandoors offer practical solutions for home cooks. They provide convenience, faster cooking times, and reduced energy consumption. However, these appliances do come with their own set of limitations. The most significant drawback is the inability to replicate the authentic essence of clay oven cooking, as they lack the traditional clay walls that impart the unique smoky flavor and texture to dishes. While these modern appliances offer efficiency and versatility, they cannot fully capture the rich heritage and culinary experience that traditional tandoors provide. Clay-based electrical tandoors have emerged as a noteworthy solution to bridge the gap between the authenticity of traditional clay ovens and the modern convenience of electrical appliances.
Clay based electrical tandoors are typically large and heavy, which make them unsuitable for home kitchens due to space constraints and the impracticality of moving them. As these are tailored for commercial use and consume high-power, they are not aligned with the energy constraints of home appliances. Consequently, these tandoors, while preserving the essence of clay oven cooking, remain largely inaccessible to the majority of users, in particular home cooks who seek to recreate the authentic tandoor experience within the confines of their domestic kitchens.
Therefore, the present disclosure overcomes the above-mentioned problem associated with the traditionally available method or system.
The culinary world finds itself at a crossroads, seeking a harmonious blend of tradition and modernity to address the challenges presented by both traditional clay-based tandoors and contemporary electrical appliances. The need of the hour is to explore innovative solutions that cater to a wide range of kitchen environments. This entails the development of more compact and lightweight tandoor models, carefully designed to seamlessly integrate into all types of kitchens, be they small home kitchens or bustling commercial spaces.
Therefore, there is a need for light weighted multipurpose and portable tandoors which comprises a detachable heating device and oven body with an innovative lid with handle on top (1) which can accommodate additional attachments such as bati holding attachment, hinged heating plate etc. and also capable of Traditional Clay Flavor preservation, achieves high temperature in significantly less time and retains heat with low emission level which makes it suitable for household applications. Unlike the conventional tandoors the additional attachments of proposed tandoor makes it versatile and it can be used as multipurpose kitchen appliance to make traditional tandoori roti, naan, bati, roasted vegetables and many other veg or non-veg Indian dishes.
Therefore, the present disclosure overcomes the above-mentioned problems and limitations associated with the traditionally available method or system, any of the above-mentioned variations can be used with the proposed invention with or without modification.
OBJECTS OF THE INVENTION:
An object of this invention is to propose a portable, multipurpose and energy efficient Electric Tandoor with Traditional Clay Flavor preservation capability.
Another object of this invention is to propose an improved portable energy efficient Electric tandoor with heat retention capability.
Yet another object of this invention is to propose an improved electric tandoor which has low emission levels in comparison to the conventional tandoors known in the art which makes it suitable for household use.
Still another object of this invention is to propose an improved electric tandoor which takes less time to achieve desired temperature in comparison to known tandoors.
Another object of this invention is to propose a lightweight and detachable body, energy efficient Electric tandoor which makes it portable user friendly.
Yet another object of this invention is to encompass a novel smart tandoor that utilizes electricity as its primary source of energy preferably to utilize infrared heater.
Yet another object of this invention is to propose a safer electric tandoor with advanced and robust control panel which included controllers, sensors and other means,
Yet another object of this invention is to propose a versatile and multipurpose cooking appliance having multiple safety features.
Yet another object of this invention is to propose an improved tandoor and wherein the operating costs are substantially low.
Summary of Invention:
The present disclosure proposes a portable, multipurpose and energy efficient Electric Tandoor with Traditional Clay Flavor preservation capability.
According to one aspect, the invention provides a tandoor which include;
- a hollow upper oven body (cooking chamber) comprises multiple layers which include detachable/replaceable inner layer clay layer (3) (preferably made up of clay), second layer (4) from inside is heat reflecting layer, third layer (5) from inside is thermal insulator and forth layer from inside is protective layer;
- a lid with handle on top (1) having shapes flat, convex and/or conical which is helpful for attaining desired temperature easily;
- lower body (10) of proposed cooking device having a heating device positioned at the bottom of the tandoor comprises infrared heat source, controllers and sensors with advanced circuits.
The invention provides a unique structural arrangement which makes it multipurpose, portable and easier to use in regular kitchen appliances and their arrangement is like, the detachable clay layer (3) in the oven is a crucial component, reinforced with fibres like husk to enhance binding and strength. This layer forms the structural basis of the oven. Its porous nature allows for even heat retention and distribution, essential for traditional tandoor cooking, ensuring that naan, bread, and other items are cooked to perfection. With the addition of a reflecting layer and thermal insulation, the maximum temperature achieved in the clay oven reaches up to 400 oC.
According to another embodiment of the invention the cooking device comprises a control unit which is embedded in the base of the portable electric tandoor. The control unit includes four parts like processer module, heating module, system power module, temperature measurement system, output display system.
According to another embodiment of the invention, the heat gain and retention capabilities of the portable energy efficient electric tandoor achieved by using second and third layer (5)s of thermal insulator from inside and convex or conical shapes lid with handle on top (1) on the top of cooking chamber, which helps in quick temperature achievement by redirecting the heat radiation inside the oven.
According to another embodiment of the invention, the data is relayed to an electronic circuit, integral to the tandoor's temperature control system. The system relies on a target temperature for tandoori cooking, and the thermocouple (12)'s feedback informs an embedded system, which adjusts the power of heat source’s to maintain this temperature.
According to another embodiment of the invention the cooking device comprises safety features which includes but not limited to a switch placed at the upper opening of the cooking chamber and may in communication with the lid with handle on top (1) when placed over the upper opening of the cooking chamber and a protective wall which adds an extra layer of security, making this tandoor not only efficient but also safe to use.
According to another embodiment of proposed invention also include, a further attachment positioned just above the heat source inside the cooking chamber act as a cover to protect the IR element from damage caused by cooked products and/or provide safety to the user as well.
According to another embodiment of the invention, the tandoors ingenious design ensures that it remains surprisingly compact in size. It fits comfortably in a home kitchen without occupying excessive space. This compact form factor not only allows for easy storage but also makes it a convenient addition to any kitchen, ensuring that tandoor cooking can be enjoyed without the need for extensive kitchen modifications or large cooking areas.
According to another embodiment of the invention, this innovation introduces a strategically positioned infrared heat source integrated with an electronic circuit that governs the power supply, effectively optimizing heat distribution within the clay oven chamber. It operates within a power range of up to 2000W, providing versatility and convenience comparable to modern kitchen appliances. This power range allows for precise and rapid heating.
According to another embodiment of the invention the infrared heat source positioned on lower body (10) of cooking device (tandoor)may incorporates a cover for the infrared (IR) heater which allows unimpeded passage of heat into the clay oven chamber.
According to another embodiment of the invention, A microcontroller as the embedded system is the brain of the tandoor, then decides whether to increase or decrease the heat generated by the heat source. The scope of the embedded system is not limited to only the microcontroller, but also to microprocessors, FPGA, and other logic circuits. The real time temperature is displayed on the screen (7) attached to the circuit and it makes the temperature control system a vital part of the tandoor. Additionally, it hosts essential user interface elements, including a temperature display screen (7), control panel, and adjustment switches, akin to contemporary kitchen appliances, offering a user-friendly and intuitive experience. This combination of structural support, temperature control, and user interface functionalities embodies a key innovation in the Tandoor, streamlining its operation and elevating its versatility as a modern tandoor cooking solution.
According to another embodiment of the invention developed electric multipurpose tandoor/oven suitable for household application when operates within a power range of up to 2000W, this power range allows for precise and rapid heating up to 400oC, however the dimensions and capacity of proposed device not limited to defined ranges and may scalable to large commercial kitchen level as per requirement by incorporating pertaining technical and constructional modifications such as working power range, shape and size of the cooking chamber etc. obvious to person skilled in the art.
BRIEF DESCRIPTION OF DRAWINGS:
Further objects and advantages of this invention will be more apparent from the ensuing description when read in conjunction with the accompanying drawings and wherein Fig. 1 shows a sectional view of the efficient Electric Tandoor with Traditional Clay Flavor preservation capability of the present invention.
Fig. 1 it shows cross sectional multilayered tandoor oven including all the components conical lid with handle on top (1), multilayered oven body and base of the tandoor,
Fig. 2 it shows a Block Diagram of the Control Unit embedded in the base of Electric Tandoor.
Fig. 3 illustrates cross sectional multi-layered tandoor oven body
Fig. 4 illustrates side view of the whole device (electric tandoor oven)
Fig. 5 illustrates full view of device with open lid & full view 3d representation of the tandoor device

DETAILED DESCRIPTION OF THE INVENTION:
The present disclosure proposes a portable, multipurpose and energy efficient Electric Tandoor with Traditional Clay Flavor preservation capabilities. It also represents a significant leap in the realm of electric kitchen appliances and culinary equipment, effectively revolutionizing the traditional art of tandoor cooking. At its core, this invention focuses on exploiting the thermodynamics within the clay oven chamber to create a novel and authentic cooking experience.
The invention aims to provide a user friendly and multipurpose cooking appliance which effectively solve the problem of heat loss caused due to emission of heat from outer body and further improve the heat gain and retention capability which consequently make the device economical as well. In order to retain the traditional clay flavor the proposed invention equipped with detachable inner layer of cooking chamber, constructed with a suitable material like clay or mixture of clay and other materials which can withstand high-temperature produced by heating source.
The upper body (cooking chamber) comprises plurality of layers which includes from the inside but not limited to first inner layer (3), second layer (4) (4), third layer (5) (5) and outermost fourth layer (6)(6), the dimensions and shape and material of construction of upper body may vary as per requirements without compromising the effectiveness and safety of the cooking device which provide the user with experience by different shapes, complete appearance and convenient operation.
According to another aspect; from the inside, the first inner layer is constructed with specifically clay, forms the oven's structural foundation, clay also reinforced with fibers like husk for strengthens the inner most layer, said inner most layer ensures even heat retention and distribution, this part play a very crucial role for perfect cooking of traditional tandoor item like naan and bread.
According to another aspect; from the inside, the second layer (4) is constructed with aluminum or another heat reflecting material, said the second layer (4) behaves like heat reflection and plays a vital role in gaining and preserving the temperature inside the clay oven.
According to another aspect; from the inside, the third layer (5) is constructed with insulated material like ceramic fiber, said the third layer (5) is thick insulating layer behave like heat insulation and play a very crucial role in temperature control.
According to another aspect; from the inside, the outermost fourth layer (6) is constructed with suitable solid material like metal or thermoplastic polymer or fiberglass plastic (FRP), said forth layer play a vital role in protection from outer side.
Details of constructional material according to present invention and their functional aspect illustrated in below table 1 along with possible variations in choice of materials for various layers forming the oven structure.
Table 1:
Oven Structure
Serial No. Layer Name Material Used Possibility of other materials
1 Clay
(Inner Body Surface) Local clay used by pot makers and husk fibre Any specific/standardized clay is not needed. The composition of clay used to make pots may vary depending on the region/availability. Other options for standardization are Terracotta, Earthenware or refractory materials.
2 Heat Reflector Aluminium Foil Aluminium is a good heat reflector. Other materials with these properties may be used. Mylar film or a paint-like coating of aluminium or other material on the outer surface of the clay oven can provide heat-reflective properties, but appears to be less effective.
3 Thermal Insulator Ceramic Fibre Blanket Any light weight heat insulator like Insulating Fire Bricks (IFBs), Calcium Silicate Insulation or Aerogel etc.
4 Protective Wall Stainless Steel Metal/alloy like brass, copper etc. or materials like Thermoplastic Polymers or Fiberglass Reinforced Plastic (FRP) etc.

The proposed cooking device may used as safer multipurpose cooking appliance and even more versatile as it may accommodate many additional attachments such as a hinged hot plate of suitable material may placed on the top of the cooking chamber, and/or a safety cover for IR heat source which also serves as additional means to accommodate products or utensils and capable of heat conduction plate constructed of suitable thermo conducting material preferably quartz or fused silica, may placed inside the cooking chamber over the heat source and/or a replaceable attachment may placed inside the cooking chamber having plurality of holding means.
The proposed device comprises an innovative lid with handle on top (1) which may made up of suitable materials and may have shapes like flat, convex, conical.
The upper body (cooking chamber) is in communication with lower body (10) which includes an energy efficient heating source which may operates up to 2000W and above and achieves desired heat up to 400oC to provide necessary and effective heating to products of different varieties.
lower body (10) of proposed cooking device, equipped with a strategically positioned infrared heat source integrated with an electronic circuit that governs the power supply, effectively optimizing heat distribution within the clay oven chamber providing versatility and convenience comparable to modern kitchen appliances. This power range allows for precise and rapid heating.
The lower body/base (10) of proposed cooking device a control system includes plurality of sensors.
The technical scheme of the invention is a portable, multipurpose and energy efficient cooking device/apparatus (Electric Tandoor) with Traditional Clay Flavor preservation capability which is characterized by comprising:
i) An upper body comprises Clay oven/cooking chamber and a lid, and
ii) A lower body/base comprises heating device with a control system;
The key feature of this innovation lies in its carefully engineered clay oven structure, which integrates a thermocouple (12) as a temperature sensor for precise temperature monitoring.
Figure 1 shows a cross-sectional view of the multilayered Tandoor Oven body. The clay oven body is behaving like detachable parts in the chamber. To enhance heat retention and reflectivity, the clay oven is coated with a layer of heat-reflecting material selected from suitable thermo reflecting materials.
Surrounding this structure is an outer layer of lightweight insulating material which further contributes to heat preservation and safety.
A protective wall placed at the outer end construct of suitable materials known in the art to be used in the area of contraction of kitchen appliance and may comprise metal , alloy, ceramic and/or mixture thereof which adds an extra layer of security, making this tandoor not only efficient but also safe to use.
Inside the clay oven's cooking chamber, a strategic spot has been chosen to house the thermocouple (12). A carefully crafted hole is created in the clay oven's wall where the sensor of the thermocouple (12) finds its home. It is snugly fixed on the curved surface of the oven aligning perfectly with the area where naan, bread, and roti find their place during the baking process.
In another embodiment of the present invention, the Tandoor comprises a temperature control system, as shown in Figure 2, that's central to its operation. This system relies on a target temperature, which is the desired heat level for tandoori cooking. To maintain this temperature, the tandoor needs to constantly monitor and adjust it, and that's where the temperature sensor comes in.
The thermocouple (12) records the current temperature inside the clay oven and sends this data to a processor module.
In another embodiment of the present invention, the Tandoor comprises a microcontroller as the embedded system is the brain of the tandoor, which decides whether to increase or decrease the heat generated by the heat source. The scope of the embedded system is not limited to only the microcontroller, but also to microprocessors, FPGA, and other logic circuits.
The real-time temperature is displayed on the screen (7) attached to the circuit and it makes the temperature control system a vital part of the tandoor. The tandoor maintains an optimal cooking environment by fine-tuning the heat source as needed, thus ensuring that the dishes are consistently prepared to perfection. This dynamic temperature adjustment not only simplifies the cooking process but also contributes to energy efficiency, as power consumption aligns with the specific requirements of the cooking task at hand.
In another embodiment of the present invention, the tandoor comprises a modern display or screen (7), similar to contemporary kitchen appliances, where predefined temperature settings for a menu of tandoori items are easily accessible. This display allows users to select the perfect pre-set temperature for various dishes. For those who prefer to customize their cooking experience, the temperature can also be manually adjusted to meet specific preferences and recipe requirements.
In another embodiment of the present invention, the tandoor comprises a base structure that serves as an integral component of the tandoor. It provides a secure and compact housing for the complete electrical circuit and associated components. It also accommodates the mounting of the above-mentioned heat source with a solid insulated base, ensuring stability and structural integrity to support the weight of the cooking clay chamber. This feature effectively minimizes vibrations and instability during the cooking process, enhancing the tandoor's safety and performance.
In an embodiment, the tandoor comprises multiple components described in fig. 2 as flowchart which may be positioned and constructed in various ways known to a person skilled in the art in order to get similar or comparable desired result said components includes;
A processor module includes a central embedded system in communication with:
- a System Power Module which includes 220 Volts AC Mains which further in communication with SMPS for Embedded System and SSR Control,
- a heating module which includes, Solid State Relay and a Infrared Emitter heating module also in communication with system power module,
- a Tunable Heating System includes Rotary Encoder/Potentiometer with knob,
- Temperature Measurement System includes, a Thermocouple (12) which further in communication with Thermocouple (12) Amplifier/Temperature Sensor Circuit,
- Output Display System includes Electronic Display with Non-touch/Touch Interface,
Additionally, the base of the cooking device/tandoor also hosts essential user interface elements, including a temperature display screen (7), control panel, and adjustment switches, akin to contemporary kitchen appliances, offering a user-friendly and intuitive experience. This combination of structural support, temperature control, and user interface functionalities embodies a key innovation in the electric Tandoor, streamlining its operation and elevating its versatility as a modern tandoor cooking solution.
In another embodiment the lower body (10) of the tandoor comprises a heating device positioned at the bottom of the tandoor;
• said lower body comprises heating device (10) with a digital screen/ controller (7), plurality of anti skid base holder(11), wire (9) and wire and body holder (8);
• said heating device (10) further characterized by an IR heater and a temperature control system which operates and relies on a target temperature and provide desired heat level for tandoori cooking.

In another preferred embodiment of the present invention, the tandoor comprises an innovative lid having an outer surface having a handle (1) and a bottom/inner surface (2) which may made up of suitable materials and may have shapes like flat, convex, conical shapes which reduces time required to achieve desired temperature in the cooking chamber and also improves heat retention capabilities of the cooking device by reflecting the heat towards the desired positions within the cooking chamber. Following graph illustrate the effect of lid on heat gain and heat retention and its comparison with flat lid and without lid; wherein red line represents that better result achieved after using conical lid as claimed in present invention.

In addition the following tables 2 and 3 provided to illustrate the distinctive functions of each layer and their effect in the Power Tandoor, both in gaining and retaining temperature.

Table 2: Role of Each Layer in Gaining Temperature when the heat source is ON
Layer Role in Gaining Temperature Effect on Temperature
1st (Clay) Structural basis, even heat retention, and distribution Max temperature around 200-220 degrees Celsius, regardless of time
2nd (Heat Reflecting) Quickly gains temperature inside the clay oven Increases temperature to approx. 100 degrees (Max 300-320 degrees Celsius) in 20-25 minutes
3rd (Thermal Insulator) Provides heat insulation Reaches temperature to approx. 400 (Max) degrees in 15-20 minutes
4th (Protective) Shields the clay oven from external elements No significant effect

Table 3: Role of Each Layer in Retaining Temperature after turning OFF the heat source
Layer Role in Gaining Temperature Effect on Temperature
1st (Clay) Even heat retention, essential for traditional cooking Clay surface temperature falls to 60-80 degrees in about 30 minutes
2nd (Heat Reflecting) Traps heat radiation inside the clay oven Retains temperature between 150 to 180 degrees for more than 1 hour
3rd (Thermal Insulator) Assists in both heat retention and insulation Retains temperature between 180 to 220 degrees for approx. 1.5 to 2 hours
4th (Protective) Protects the clay oven from undesirable shock/force No significant effect

In another embodiment of the present invention, the tandoor further comprises additional attachments which makes it a multipurpose kitchen appliance and effectively enhances the versatility and broaden the scope of applications of proposed electric tandoor not only limited to used as tandoor for making naan and roti but may capable of cooking some Indian dishes like traditional Indian bread called bati, roasted potato, roasted veg and nonveg dishes that requires tandoori effect and smoky or clay flavor.
The additional attachment may include;
- a hinged hot plate of suitable material may placed on the top of the cooking chamber, and/or
- a replaceable attachment may positioned inside the cooking chamber having plurality of holding means to accommodate desired product to be cooked/roasted such as bati or potato, and/or
- a further attachment is also positioned inside the cooking chamber just above the heat source may act as a cover to protect the IR element from damage caused by cooked products and/or provide safety to the user as well as choice of thermo conductive material selected from transparent quartz or silica which doesn’t get hot but capable of transfer heat from source to product/utensil placed over it.
The Protective transparent covering, known for its non-absorptive properties toward IR radiation, plays a crucial role in allowing the unimpeded passage of heat into the clay oven chamber. By facilitating the efficient transmission of IR radiation, the Quartz or fused silica cover enhances the overall performance of the tandoor, ensuring uniform and effective cooking of tandoori dishes.
Despite its traditional clay cooking chamber, the tandoor's ingenious design which is removable and easily available in the market. It fits comfortably in a home kitchen without occupying excessive space. This compact form factor not only allows for easy storage but also makes it a convenient addition to any kitchen, ensuring that tandoor cooking can be enjoyed without the need for extensive kitchen modifications or large cooking areas. In contrast to traditional clay-based tandoors, it boasts eco-friendly and smoke-free operation. In essence, this invention elegantly marries modern technology with the time-honoured traditions of clay oven cooking. It offers a versatile, efficient, and most importantly, a safe tandoor cooking environment that authentically replicates the flavors and textures of traditional tandoori cuisine while providing a user-friendly interface that caters to both enthusiasts and those new to tandoor cooking.

,CLAIMS: I/We Claim,
1. An Energy-Efficient Electric Tandoor with Traditional Clay Flavor Preservation and Advanced Heat Retention Capabilities comprising and characterized by;
- a hollow upper oven body (cooking chamber) wherein,
• said hollow upper oven body comprises a lid with handle on top (1) positioned on the upper opening of the cooking chamber;
• said hollow upper oven body (cooking chamber) characterized by plurality of layers which includes but not limited to first inner layer (3), second layer (4) (4), third layer (5) (5) and outermost fourth layer (6)(6),
• first inner layer i.e. body surface layer (3) of cooking chamber comprises a removable clay layer (3);
• second inner layer (4) disposed around first layer coated with a heat-reflecting material selected from suitable thermo reflecting materials to increase heat retentation capabilities;
• Surrounding second layer (4) a third layer (5) (5) structure is a layer of lightweight insulating material which further contributes to heat preservation and safety;
• an outermost fourth layer (6)is a protective wall (6) disposed around body surface layer (5) and constitute outermost protective wall wherein said protective wall (6) made-up of suitable materials selected from metal , alloy, ceramic and/or mixture thereof which adds an extra layer of security, making this tandoor not only efficient but also safe to use;
• said hollow upper oven body have a thermocouple (12) (12) for measuring the temperature;
- a lower body having a heating device positioned at the bottom of the tandoor;
• said lower body comprises heating device (10) with a digital screen (7)/ controller (7), plurality of anti skid base holder(11), wire (9) and wire and body holder (8);
• said heating device (10) further characterized by an IR heater and a temperature control system which operates and relies on a target temperature and provide desired heat level for tandoori cooking.
2. The lid according to claim 1 comprises and characterized by an outer surface having a handle (1) and an inner surface having a conical heat reflector (2) surface constructed by a suitable heat reflecting material which facilitate in heat gain and retention capabilities, wherein said lid is removable and positioned over the upper opening of the cooking chamber.
3. The lower body according to claim 1, wherein the lower body has a control unit embedded in the base of electric tandoor comprising strong base (6), IR Heater (7), heater stand (8), control panel (9) and plurality of anti skid base holder(11) wherein;
the lower body is further characterized by a processor module includes a central embedded system in communication with:
- a System Power Module which includes 220 Volts AC Mains which further in communication with SMPS for Embedded System and SSR Control,
- a heating module which includes, Solid State Relay and a Infrared Emitter heating module also in communication with system power module,
- a tunable heating System includes Rotary Encoder/Potentiometer with knob,
- Temperature Measurement System includes, a Thermocouple (12) which further in communication with Thermocouple (12) Amplifier/Temperature Sensor Circuit,
- Output Display System includes Electronic Display with Non-touch/Touch Interface.

4. A method of improving heat gain and heat retention capabilities of the electric tandoor oven comprises;
- a lid having a handle (1) on outer surface and an inner surface; a conical heat reflector (2) wherein; the conical heat reflector (2) facilitate in reducing the time required to achieve desired temperature in the cooking chamber and also improves heat retention capabilities of the cooking device by reflecting the heat towards the desired positions within the cooking chamber,

- a hollow upper oven body (cooking chamber) characterized by plurality of layers which includes but not limited to first inner layer (3), second layer (4) (4), third layer (5) (5) and outermost fourth layer (6)(6),
• first inner layer i.e. body surface layer (3) of cooking chamber comprises a removable clay layer (3);
• second inner layer (4) disposed around first layer coated with a heat-reflecting material selected from suitable thermo reflecting materials to increase heat retention capabilities;
• Surrounding second layer (4) a third layer (5) (5) structure is a layer of lightweight insulating material which further contributes to heat preservation and safety;
• an outermost fourth layer (6)is a protective wall (6) disposed around body surface layer (5) and constitute outermost protective wall wherein said protective wall (6) made-up of suitable materials selected from metal , alloy, ceramic and/or mixture thereof which adds an extra layer of security, making this tandoor not only efficient but also safe to use;
• said hollow upper oven body have a thermocouple (12) (12) for measuring the temperature;
- a lower body comprises heating device (10) with a digital screen / controller (7), plurality of anti skid base holder(11), wire (9) and wire and body holder (8);
• said heating device (10) further characterized by an IR heater and a temperature control system which operates and relies on a target temperature and provide desired heat level for tandoori cooking.
5. The Energy-Efficient Electric Tandoor with Traditional Clay Flavor Preservation and Advanced Heat Retention Capabilities according to claim 1 further characterized by plurality of additional attachments which makes it a multipurpose kitchen appliance and effectively enhances the versatility and broaden the scope of applications of proposed electric tandoor not only limited to used as tandoor for making naan and roti but may capable of cooking some Indian dishes like traditional Indian bread called bati, roasted potato, roasted veg and nonveg dishes that requires tandoori effect and smoky or clay flavor.