At Constance Halaveli, in the Maldives, we offer a unique dining experience at our Meeru restaurant.
The Halaveli tandoor oven is the first of its kind in the Indian Ocean - created for us by our Engineering Department.
Cooking delicious meat and fish dishes
Guests can enjoy a wide selection of top quality meat and fish, baked ‘à la minute’ in front of them directly on the beach. This cooking method preserves the integrity of the ingredients and ensures a perfect texture: crispy on the outside, juicy on the inside.
The engineering behind the tandoor oven
The oven is based on a traditional Indian tandoor oven, and is similar in shape and the way it works. The tandoor is made out of a steel cylinder and lined with a combination of concrete and glass that is fused together by burning charcoal.
It’s then buried in the sand with stones placed on the outside to insulate the heat. Compared to traditional models, the Halaveli tandoor oven reaches the extreme temperature of 700°C after being lit for approximately 5 hours and burns through 10 kgs of charcoal in an evening.
Seasoning the oven
Each new tandoor is ‘seasoned’ with a homemade spice mix (masala mix), which is unique to each tandoor Chef. The exquisite flavour of the food is the result of the combination of the shape, concrete and glass construction and the extreme high temperatures.