True to its name, many of the dishes at Clay Oven Grill & Bar are cooked inside a tandoor. Within the oven's heated clay depths, slabs of goat, lamb, chicken, and seafood sizzle, sending their aromas throughout the dining room. As the meats cook, chefs marinate them in a range of Indian sauces, from the salmon and jumbo shrimp's blend of yogurt and spices to the lamb's coconut-based curry. The tandoor isn't just for meat, however. The oven also fires up up naan stuffed with dried fruit, nuts, and cheeses, as well as vegetarian specialties such as the mushroom masala. Servers whisk each of these platters to guests seated at cushy booths in the dining room. During meals, the restaurant's walls glow with warm tones of saffron yellow and ruby red, offset by metal lanterns that glow when their genies are at home.
Don't feel like cooking? Pull up a seat at Punjabi Dhaba and treat yourself to a taste of India.
Punjabi Dhaba is also a good option for those with special dietary needs, offering both low-fat and gluten-free items on the menu.
Gather the whole family for a trip to Punjabi Dhaba — everyone will find something to like (even the pickiest little eater) on the menu here.
Punjabi Dhaba welcomes laid-back diners, so there's no pressure to throw on heels or a tie.
Or, take your grub to go.
Take the comfort of your own home and add great grub from Punjabi Dhaba to create the perfect night.
Score free parking at the lot adjacent to Punjabi Dhaba.
For those who travel by bike, Punjabi Dhaba offers bike racks for diners.
It's not the cheapest, it's not the most expensive, but it is the most delicious. Come to Punjabi Dhaba for a great bite.
Namaste Nepal takes its name and warm ambiance from the reverent Indian greeting, "Namaste," but the piping-hot helpings on each plate transcend cultural and geographic labels. Chinese, Indian, Tibetan, and Nepalese recipes contribute to the menu, filling a flavor spectrum that runs from pleasantly tangy to sizzling hot. Each dish is prepped to order using natural ingredients and often prompts speculation as to the size of the kitchen's spice cabinet. Notes of cardamom, cinnamon, nutmeg, and saffron tantalize the nose, underlined with the scent of charcoal-roasted meat—chicken, lamb, fish, and shrimp—cooked in the tandoor and marinated in creamy yogurt sauce.
Careful combinations of these herbs and entrees lead to staples such as chicken tikka masala, as well as specialties such as boneless lamb with red chili sauce and tamarind. One of several vegetarian offerings, muttar paneer pairs housemade cheese with green peas, and four types of samosas entice diners to start meals by biting into crispy shells instead of by inconspicuously gnawing the tablecloth. Guests also can peruse well-stocked buffets at lunchtime and order group platters for catered events.