Claypit Cuisine of India

Spinach and garbanzo bean curry.

Potato and garbanzo bean curry.

Braised cauliflower and potato curry.

A Portuguese influence on Indian cooking brought life to vindaloo, a tangy onion and vinegar sauce.

A traditional Indian curry sauce made with coconut milk and roasted spices.

A traditional Indian curry sauce made with coconut milk and roasted spices.

A Portuguese influence on Indian cooking brought life to vindaloo, a tangy onion and vinegar sauce.

Gently simmered lentils spiced perfectly with spinach leaves.

Clay pit roasted eggplant puree crackled with cumin, tomatoes, onions, and fresh herbs.

Fresh okra tossed with an overdose of onions. Finished with tomato and a hint of lemon juice.

Veggies braised with coconut, cracked mustard seeds, herbs, and curry leaves.

Fresh potatoes cooked with green peas, onions, and tomatoes.

Gently simmered lentils spiced perfectly.

Crispy vegetable spring rolls of thin rice wrappings filled with delicately spiced vegetables and mushrooms. Served with mint chutney and tamarind chutney.

Delicately spiced potato patties, fried crisp on the outside.

Onion dipped in chickpea and cumin batter and fried until golden. Served with mango chutney.

The original Middle Eastern dip of garbanzo beans, fresh cilantro, tahini sauce, and a special dressing. Served with plain naan.

Golden fried, flaky pastry stuffed with seasoned potatoes and peas. Served with mint chutney and tamarind chutney.

Onions, tomatoes, cucumbers, and bell peppers mixed in a tangy sauce.

Crispy lettuce and fresh cucumbers tossed with homemade mint sauce.

Crisp lettuce, tomatoes, and cucumbers. Served with your choice of Mediterranean dressing or ranch dressing.

Unleavened deep-fried, whole wheat bread.

Unleavened whole wheat bread prepared without butter.

Sweet and spicy homemade mango chutney.

No description available.

Sun-dried lentil crackers.