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.