Indian Clay Oven

SAN FRANCISCO — Indian cuisine is often associated with a sophisticated blend of spices, and the country’s religious beliefs and culture play an influential role in their culinary arts. For instance, many worshippers of Hindu and Buddhism are vegetarians. 

Clay Oven serves North Indian cuisine that includes many dishes with dairy products, such as milk and yogurt.  Other common ingredients include nuts, saffron and chilies.

Many Indian dishes are cooked in ghee, or clarified butter.  A spoonful of ghee adds a rich consistency along with a nutty taste. A well-known technique in cooking Indian food is baghaar, which infuses flavor by dropping spices into hot oil.  Cinnamon, mustard seeds, red chilies and bay leaves are popular ingredients in this cooking technique.

Many recipes also require spices to be grinded: Taste the difference between pre-ground, stale pepper compared to the fresh, nutty smell of freshly ground pepper.  And instead of adding cream to create a thick sauce, yogurt is used, adding a creamy texture and a dash of tartness.

A melange of aromas from various spices permeates the entire space at Clay Oven, which offers a tasting menu with its all-you-can-eat lunch buffet ($8.95).

Tables dressed in white linen and glass cups set the tone for a charming meal. The high ceiling and wide street-side window create a cozy dining area.

As the name suggests, the menu revolves around char-roasted meat and rich curries.  I start my spice excursion with a generous mound of rice pilaf. The fluffy basmati rice, sweetened with green peas, is flavored with saffron.  Known as one of the most expensive spices, saffron comes from dried stigma of the saffron crocus flower and is often used to both color and flavor Southwest cooking.

With a thick consistency and vibrant green color, the Saag Paneer, which is mildly spicy, goes very well with naan. The curry, eaten both in India and Pakistan, is based on spinach and mustard leaves.

The Vegetable Pakora, fried into meteorite-like shapes, lacked crispiness and flavor.  Similar to the Japanese tempura, the vegetable is battered and fried. The meat from the Fish Pakora, which resembled fish and chips, was flaky. The sweet chutney adds flavor to the otherwise bland fried creations.

The Tandoori Chicken steals the show. A semi-fried chicken delicacy that originated in the Punjab region, the meat is marinated in yogurt and seasoned with tandoori masala.  While the Tandoori Masala varies from region to region, the basic spice mix includes garlic, ginger, cumin and cayenne pepper.  Cooked at high temperatures in the clay oven called tandoor, the chicken tastes smoky while the spice adds a sweet aromatic flavor.

The curries are exceptional and pair well with the rice.  The Chicken Curry is rich and intense; boneless chicken bathes in a red sauce piping with oil and flavored with paprika and chilies. The Lamb Curry was full of tender lamb pieces. For dessert, the Kheer (rice pudding) helps cool off the spice while the Gulab Jumun (brown cottage fried ball) soaks in flavored syrup.

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India Clay Oven

2436 Clement Street
(between 25th Ave & 26th Ave)
San Francisco, CA 94121
(415) 751-2400
indiaclayoven.com
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LUNCH
Mon-Thu. 11:30 a.m. – 2:30 p.m.
Fri-Sun. 11:30 a.m. – 2:30 p.m.
DINNER
Mon-Thu. 4:30 p.m. – 10:00 p.m.
Fri-Sun. 4:30 p.m. – 10:00 p.m.