Clay Pit

 
Someone emailed me a few weeks ago to note, with some concern, that I did not have a review for an Indian restaurant posted on my web site. Well, let me utter one giant mea culpa, and by way of reparation, let me start by adding what’s become my new favorite Indian restaurant, the Clay Pit on 1601 Guadalupe near 16th St.

This ain’t no strip-mall tandoori eat and run operation, Anything but. Set in the renovated Bertram Building, which has housed restaurants like the Red Tomato in the past (who can forget that?) and others, the decor is subtle and classy. But the food just rocks.

I started with the Punjabi Samosas which are fried pastry puffs filled with seasoned potatoes, peas and nuts. Nice flavor. And I’m pleased to report they don’t go overboard on the curry.

And how about an Indian restaurant serving calamari, of all things? And it was delicious. Tender, savory in a cilantro aioli. I will definitely get this again.

Also loved the Balata Cham, a potato patty pan seared until crisp on the outside but tasting nothing like a traditional latke. Very fine texture and again, no overdose on the curry. Also liked the desi cucumber salad.

Of course, Indian food is all about the Tandoor, the clay pit ovens where food is seared at 500-600 degrees, sealing in flavor while eliminating calories. So of course we tried the traditional tandoori chicken. It was excellent. Moist, full of flavor, and with that characteristically smoky taste. And I also tried my favorite Indian comfort food, the lamb Tikka Misala. Now, I’m used to having this dish in a much more buttery sauce then they use at the Clay Pit. But the marinated lamb, roasted in the tandoor and sauteed in a light tomato-based curry was excellent. Butter, get thee behind me. I’ve seen the light!

I also tried a wonderful rack of lamb with a mango chutney sauce. Again, the tandoori style really lends itself to the preparation of this dish..Also, you MUST have the Saag Paneer wihch is fresh, pureed spinach with cubes of homemade cheese. Much better than the canned spinach I’ve had at other Indian restaurants. A decided improvement.

And finally, Khuroos-& Tursh, a baked chicken breast stuffed with seasoned mushrooms, onions, bell peppers and nuts. Then they sautee this in a sinfully good cashew-almond nut puree. Wonderful. And service was very efficient. We had a girl with reddish-blonde hair. She was super. Even steered me away from an Indian beer that I was determined to try! Finish it off with Mango cheesecake and you have an affordable and eminently edible feast. Prices are moderate and there’s plenty of parking.

Remember, you heard it here. The Clay Pit. Get thee to this place soon. For Fox 7 news, I’m Rob Balon, dining out.