Clay Pit
4460 Belt Line
972.233.0111
$$
Lunch
Mon-Fri 11:30 a.m.-2 p.m.
Sat-Sun noon-3 p.m.
Dinner
Sun-Thurs 5-10 p.m.
Fri-Sat 5-11 p.m.
If you think Indian food consists solely of curry, you probably haven’t yet been to Clay Pit. “Indian cuisine is like any other cuisine in the sense that it varies by region,” says executive chef Vijay Sadhu, who recently came on board to revamp the menu at Clay Pit. “Curry is used in parts of , but it does not define all Indian food.” And Sadhu takes his interpretation of Indian food one step further, infusing it with European flavors. “For example, many French cream sauces blend beautifully with Indian spices, so I will use both when I’m creating a dish. And we mix all our own spices right here.” Every month, Sadhu designs a menu based on a seasonal ingredient, such as this month’s mango-based menu featuring dishes like spicy mango-glazed Chilean sea bass, or mango and veggie kebobs flavored with cumin, saffron and mint. You’ll also find several cuts of meat not typically found on Indian menus, such as fillet mignon. “I marinate my steaks in burgundy wine for a week so the meat absorbs it all, then I cook it in Indian spices,” Sadhu says. If you’re an Indian food rookie, you might want to try the $9 daily lunch buffet because it allows you sample 15 different dishes. “The focus here is on contemporary Indian food with a European flair, but we also offer all the traditional dishes you’d expect to find,” Sadhu says. “We have something for every taste here.”
