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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 tendori 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 aeioli.
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 Tendoor,
the clay pit ovens where food is seared at 500-600 degrees, sealing
in flavor while elminating calories. So of course we tried the traditional
tendori 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
marinagted lamb, roated 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 tendoor 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 mushoromslkm, onions, bell pepeprs 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 tryl 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.
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