Clay Oven is well known in the Winnipeg Indian community for serving delectable Indian cuisine that comes close to traditional. Marrying a bevy of spices into a piece of meat is always a combination for success and I have always loved their ability to infuse so much flavour into their dishes. Therefore when Clay Oven rang out from a fellow colleague's mouth, I had no choice but to join them.
Clay Oven has been blogged about previously. Nevertheless it is located in Shaw Park on the second floor kitty-corner to the baseball diamond. The restaurant is cavernous and fills the entirety of the floor. Modern, sleek with a touch of Indian flare is the best way to describe the interiors with large sleek black tables hidden underneath limited mood lighting while chefs toil away in a large open kitchen. On the other end of the restaurant is a huge balcony that opens up in the summer to the baseball diamond, perfect for anyone hungry and in the mood for a game. Its menu features the usual Indian favourites that one always expects with the exception of a Hakka menu. Originating from the Indochinese region, these dishes take the best of Chinese cooking style and techniques and marries them with Indian spices and ingredients.
Our vegetable option for the day was the Bhindi Masala Dar. Okra braised in a light curry sauce mixed in with tomatoes and peppers is a great combination usually, but the okra here was overdone to the point of being too soggy. That in turn threw off the balance of the entire meal resulting in predominantly tomato and peppers rather than the okra. Nevertheless the spice level was excellent and the curry rich and succulent.
The Indian classic, Clay Oven's Chicken Tikka Masala has a delectable sweetness that hits your palate underneath the rich curry flavour. The chicken was beyond tender and fully infused with the creamy paprika based sauce while little bites of ginger and onion bring a freshness back to the otherwise rich dish. The addition of coconut milk was well needed to ensure the creaminess of the dish.
This particular Clay Oven is known for their Indochinese menu and so the Manchurian Lamb had to be part of our feast for the night. Tender slices of lamb are wok fried to perfection in a garlic and black bean based sauce. Truly a reflection of its Indian and Chinese origins, the black bean sauce forms the basis while the Indian curry spices add on to it. Ultimately though it is the lamb that wins: not gamey, fully cooked, tender and incorporated into the surrounding sauce. Delicious.
Garlic Naan is a must have for a proper Indian meal and the version here did not disappoint. Flaky, crusty, the aroma of garlic is enough to entice your taste buds.
Basmati Rice also comes with all the meals. Well cooked and aromatic from the addition of saffron.
Clay Oven is a unique spot in Winnipeg known for its Indochinese menu, featuring fantastic renditions of Manchurian Chicken or Hakka Noodles. And while those items are certainly the highlight of their restaurant, the rest of their traditional South Indian menu is solid and great to warrant a recommendation anytime.
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