Restaurants & Bars 14

Clay Pit Cuisine of India. Almost a stellar experience.

ardelle | Dec 18, 201109:36 PM

I am a little pressed to give the restaurant four stars. The food was pretty good. We had the Mediterranean Lamb, a dish where they roll lamb with spinach and goat cheese inside and bake it. We had it at a four heat rating, and it was fairly hot, but the wine in the curry did not register at all. The other main dish was Kothmir Salmon. This was supposedly fresh salmon rubbed with garlic and ginger, pan seared and baked and then covered with a tamarind-coconut sauce. I asked for it with a four heat level, but it was not as hot as the lamb. I liked this dish a lot till I got to a part of the salmon that tasted off (meaning not fresh). I tried three areas of the two fillets and only the one area tasted off.
We also had Saag Chole, a vegetarian dish of garbanzo beans in a spinach curry. This was good.
We had garlic and basil naan. The basil was not noticeable, even though there were minuscule flecks of green on the naan.
One of my biggest issues was the young, non-Indian woman who waited on us. She was abrupt, curt and brought the check at the same time that we received our desert. On the other hand, the owner was very attentive and came by several times.
I would go back as this is the best Indian food I have had in Seattle so far and the menu is interesting though somewhat lacking in depth. While we have been spoiled by Thali in New Haven, CT, this was a decent experience. We had a bottle of Wolf Blass shiraz and spent $100 plus gratuity.

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