Inside the open-concept kitchen at Hot Clay Oven, the tandoor oven cooks up a fusion of Indian, Caribbean, and American cuisine, including decadently spiced proteins such as tandoori chicken and paneer cheese. These proteins are just two of the options guests can choose for their custom creations, which start off with a rice bowl, salad bowl, wrap, or naan wrap, and build from there. They can add in Indian, Caribbean, and American toppings, such as banana peppers, Caribbean salsa, or complex tamarind as well as spicy red chutney. Patrons can also choose ? la carte entrees?including chicken tikka masala and yellow daal?and pair them with wine and beer.
Agras Bay Leaf's chefs craft a menu full of the expected flavor of Indian food, but they've stowed away a few surprises, as well. They work with the cuisine's signature vegetables and proteins, such as lamb and goat, by incorporating them into rice biryanis, tandoori-broiled kebabs, and thick curries. In a departure from the typical, though, they populate certain dishes with tropical ingredients seldom seen in the average American kitchen or two-car garage. The chefs enrich rice stir-fires with the flesh of the sweet, fibrous jackfruit, fill dumplings with lotus stems, and turn all sorts of fruits and vegetables into a rainbow of piquant chutneys.