What You Get
- C$15 for C$25 worth of Punjabi cuisine for two or more
- C$30 for C$50 worth of Punjabi cuisine for four or more
See the menu.
In 1997, Gurnek Singh Gill opened Clay Oven and hasn't looked back since. The restaurant's Punjabi cuisine is nearly as ubiquitous as Chinese buffets and includes familiar-sounding dishes, such as chicken tandoori, biryani, and dal makhani. However, the different styles of Punjabi bread may be less familiar.
- Naan: The most mainstream, this leavened bread is made from white flour, then baked in the tandoor clay oven.
- Chapati: This bread is unleavened, and therefore thinner than naan. It's made from wheat that's dry baked on a griddle, or tava.
- Tandoori roti: Also made from wheat, roti is slightly thicker than chapati and baked in the tandoor.
- Parantha: Instead of being baked, this whole-wheat bread is shallow fried in a pan. When it's filled with veggies, it's known as aloo parantha.
From the Press
- "Flavourful classics include lamb vindaloo and chicken biryani, as well as the unexpected — flame-roasted eggplant and spicy lentil soup — all mopped up with some of the best Indian breads you'll find anywhere." — Avenue Calgary
- "The choices are plentiful, but I always order the bhaigan bharta . . . My taste buds are first hit with the light acidity of fresh eggplant, then the spices roll over my tongue and then the smokiness hits, tying it all together." — John Gilchrist, Calgary Herald
- "Every bite [of the tandoori chicken] is bursting with flavour." — Fast Forward Weekly