"In Central Asia both men and women make tandyrs, since men often went to the war or had to work at long distance. Here we learn from master Azimjon Parpiev (Dushanbe, Tajikistan) but, in fact, there are many ways to build tandyr, depending on local techniques and what materials are available in nature.
The word "tanoor" that I use in my book is based on one of the more common words found in Tajikistan. But this oven is called many things by many people in different dialects and languages. In Tajikistan alone, there are more than ten different names: tandoor, tandyr, chagdon, otashdon, etc. In Turkmenistan, it is called a tamdir and the Uighurs of Kazakhstan call it a tonoor.
English speakers are most familiar with the word tandoor, which comes to use from the Indian version of the oven, and we will usually see tandoori nan or tandoori bread as a common menu item in Indian restaurants. But even to India tandyr was brought by Mughals from Central Asia."
You may find many more interesting details in the book "Orange and Blue: The World of Barzu". Order through Amazon
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VIDEO: This footage was filmed by Joshua Abrams in 2016 as field research for the book "Orange and Blue: The World of Barzu". He attended this workshop in Dushanbe, Tajikistan. Master (Usta kalon) Azimjon Parpiev, His sons: Olimjon, Komiljon, Abdumalik.