About this Business
From Our Editors
In the dimly lit, draped confines of Clay Pit, fresh vegetables, meats, and spices team up to form an array of inventive Indian fare recommended by the Dallas Observer. The creative dinner menu sprinkles ancient recipes with modern flair, revving epicurean engines with appetizers such as curried mussels simmered in garlic, red wine, and a leak-free pan ($9.95). Basmati rice accompanies most house specialties, holding the hand of the Khuroos-e-Tursh as its cashews, almonds, pistachios, cream sauce, and chicken medallions ($15.95) make their journey from plate to mouth. On the outdoor patio, chefs tend to grillables such as malai kebab chicken breast ($14.95) in the tandoor, a traditional clay pit known for imbuing meats with smoky flavor so that they can imbue diners' bellies with smoky flavor.