Tagine Pots for Hotels & Restaurants

Tagine Pots for Moroccan and Middle Eastern Menus

The lid comes off, the steam rises, and for a second the whole table goes quiet. No other serving dish gets that reaction, which is why so many hotel menus now bring a tagine to the table instead of a plain bowl.

A tagine brings a dish to the table with its conical lid still on, and lifting that lid in front of the guest is part of the experience. Makrey supplies tagine pots to luxury hotels, premium restaurants and banquet venues for Moroccan and Middle Eastern menus, themed buffets and table service. If you are looking for a tagine for restaurants in India, this collection covers both ceramic and clay. Whether your team calls it a tajine pot or a tajin pot, it is the same classic vessel, and we have worked with F&B teams on presenting it since 1981.

Ceramic tagine pots in hand-painted and glazed finishes

Most ceramic tagine pots in our range come in five sizes: 3.5", 5", 8", 10" and 12", while the cream matt dotted and white matt dotted tagines come in 8". Small tagines suit amuse-bouche, dips and individual portions. The 12" size is our large tagine pot, for sharing dishes and buffet counters. Hand-painted finishes include orange, blue, yellow, firozi, copper green and burgundy, and glazed finishes include black shiny, brown dip, copper green, cream matt dotted and white matt dotted. Each hand-painted piece brings the colour of traditional tagine pottery to the table, which is why a moroccan tagine pot in orange, blue or firozi suits a themed outlet so well.

Terracotta clay tagine vessel

For a traditional, earthy look, our 8" terracotta clay tagine vessel keeps the natural colour of the clay. It suits hotels that want a tagine clay pot for an earthy, rustic table. It is an easy way to source a clay tagine pot in India for hotel and restaurant use.

Choosing the Right Tagine Pot Size

The right size depends on how the dish reaches the guest: one portion at the table, a sharing dish in the middle, or a display piece on the buffet.

Most restaurants mix two or three sizes. A common set-up is an 8" piece for mains, a 3.5" one for the dip served alongside, and a few 12" pieces for the buffet. Ordering all of them in one finish keeps the table consistent, and makes it easier to replace a broken piece later from the same batch.

Tagine Menu Ideas for Hotels and Restaurants

This vessel is not only for Moroccan food. Hotels in India use it for a wide range of dishes, because the tall lid adds a little drama to almost any plate and keeps the food warm on its way from the kitchen.

• Moroccan classics: chicken with preserved lemon and olives, lamb with apricots, and vegetable and chickpea tagine with couscous on the side.
• Middle Eastern sharing plates: hummus, baba ganoush and muhammara served in small tagines on a mezze platter.
• Indian dishes: paneer makhani, dal makhani or a slow-cooked mutton curry, served individually with the lid lifted at the table.
• Breakfast and brunch: shakshuka served in an 8" pot, straight from the pass.
• Desserts: phirni, kheer or a warm fruit crumble in a 3.5" or 5" size.

For dips and small portions on the same table, see our dip bowls and ramekins, and for a mezze spread, our platters and boards.

Ceramic, clay or cast iron tagine?

Ceramic tagines give you colour and pattern on the table, while clay gives the most traditional look. A cast iron tagine is heavier and is mainly chosen for cooking over direct heat. Our range focuses on ceramic and clay; for a full comparison of each material, read our tagine pot guide.

Using tagines in service

Serve individual tagines straight to the table with the lid on, and lift it in front of the guest. Plate the dish just before it leaves the kitchen, so the food is still hot when the lid comes off. For room service, the lid also keeps the dish covered on the tray. On a themed buffet, a row of large tagines alongside chaffers and risers makes a strong Moroccan or Middle Eastern counter, with tag holders to label each dish.

Caring for Ceramic and Clay Tagines

These pieces last for years when they are handled with care. Wash ceramic pieces by hand with warm water and mild soap, and avoid abrasive pads that scratch the hand-painted finish. Let a hot piece cool before it goes into water, as a sudden change in temperature can crack ceramic and clay. The terracotta clay tagine should be dried fully before storing, so no moisture stays in the clay. Store the lid and base separately, or with a soft cloth between them, to protect the rim.

If you plan to cook over a flame or in an oven, ask our team which pieces suit that use before you order.

Tagine pots for sale in bulk

We supply tagine pots across India in bulk for new hotel openings, themed outlets and banquets, with GST billing. To buy tagine pots for your property, share your menu and number of covers, and our team will suggest sizes and finishes with pricing. Explore our full tableware and crockery range.

Tagine pot FAQs

What is a tagine pot?

A tagine pot is a North African vessel with a flat base and a tall conical lid. Traditionally it is used as a tagine cooking pot for slow-cooked dishes, and in restaurants it is also used for table presentation.

Which tagine size is best for a single portion?

The 8" size suits one main course. For dips, sauces and sides, a 3.5" or 5" size works better.

Is a tagine used for cooking or serving?

Both. Traditionally it is used for slow cooking, and in hotels and restaurants it is also used to serve food at the table. Ask our team which of our pieces suit cooking over direct heat.

What is the difference between a ceramic and a clay tagine?

A ceramic tagine has a glazed or hand-painted finish in many colours. A clay tagine keeps the natural terracotta look and feels more rustic on the table.

Can we buy tagine pots in mixed sizes and finishes?

Yes. Share the sizes and finishes you need with our team, and we will confirm them in one order.