The cuisine at the Clay Oven is about transforming tradition and old techniques while retaining the flavor profile to make them relevant to the present times and lifestyle. Food progresses and changes over time in presentation, technique and tastes and we consistently attempt to move Indian cuisine forward into the present. Food and recipes from the 60's and 70's India are seen on restaurant menus worldwide while the menus and plates of the present food culture in India are underrepresented as is the evolution.
For the past 34 years we have consistently attempted to modernize and add interest to our dishes keeping the Ayurvedic principles intact. Our menus are tied to the seasons and what's growing around us in order to bring out the flavor and to allow guests to savor our food. We serve a large selection of game including venison, wild boar, elk, rabbit, duck, alpaca, quail and tandoori frog legs. The seafood spans the spectrum from salmon to paiche from the Amazon. Fruits and vegetables in season appear alongside our organic herbs grown in our own garden. There is no fusion of cuisines just a more fun and creative Indian experience created for our guests. We have offered vegan and gluten free for the last two decades on our menus so we have been ahead of the recent trends. Many of our dishes create trends and are copied on menus worldwide such as the mango corn soup created by our chef and our Tandoori turkeys for Thanksgiving that are requested year round.
Awards & Reviews
Over the years, Clay Oven has been reviewed and recognized favorably by many distinguished publications and trade magazines both locally and nationally.