Clay Pit - Mill Creek, WA

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

Golden fried, flaky pastry stuffed with marinated ground beef and three different cheeses. Served with mint and tamarind chutneys.

Chickpea and cumin battered fritters served with assorted chutneys.

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

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

Delicately spiced potato patties, fried crisp on the outside.

Imitation crab meat, fish protein (Alaskan Pollock) spiced and fried to perfection. Served with cilantro aioli sauce.

Mussels simmered in a garlic and soy sauce.

Crushed coriander crumbled calamari-chickpea battered and deep fried.

A trio of marinated clay pit baked boneless breast of chicken, lamb, and prawns.

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

Homemade lentil soup prepared in the traditional Indian way.

Homemade lentil soup with pieces of chicken prepared in the traditional Indian way.

Garden fresh medley of vegetables in a tomato-based cilantro soup.

A rich curried tomato soup with delicate touch of authentic indian spices with a touch of cream.

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

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

Garden greens tossed with a vinaigrette dressing and topped with sesame seeds and homemade cheese slices.

Crispy lettuce and fresh cucumbers tossed with homemade mint sauce.

Fresh romaine tossed in house Caesar with herbed croutons.

Fresh romaine tossed in house Caesar with herbed croutons and tandoori chicken.

A fillet of lamb stuffed with spinach and goat cheese and baked to tenderness finished in a mint curry wine sauce.

Chicken breast stuffed and baked with a delectable blend of spinach, mushrooms, and cheese finished with a tomato-butter sauce.

Alaskan halibut, king salmon, and prawns marinated in mustard and lemon oil, cooked in the clay pit, and finished with a creamy citrus sauce.

A sampling of clay pit baked halibut, scallops, and prawns finished with a ginger cream sauce.

Fresh Alaskan halibut fillet stuffed with spinach, covered with a mouth watering saffron-cracked mustard sauce.

A mix of chicken breast tikedar and rack of lamb slowly grilled in the clay pit.

Fresh salmon rubbed with garlic and ginger, pan seared and baked, and finished with a tamarind coconut sauce.

Fresh, juicy scallops marinated in makhani sauce.

Ginger curry fettuccine tossed in your choice of clay pit makhani sauce or alfredo sauce, topped with parmesan cheese.

Ginger curry fettuccine tossed in your choice of clay pit makhani sauce or alfredo sauce, topped with parmesan cheese.

Ginger curry fettuccine tossed in your choice of clay pit makhani sauce or alfredo sauce, topped with parmesan cheese.

Our signature tomato-based cream sauce seasoned with herbs and spices.

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

Pureed spinach cooked with garlic, roasted cumin, onions, and spices, finished with a touch of cream.

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

Chunks of chicken simmered in a sweet curry sauce finished in an assorted nut puree.

Tender pieces of chicken curried with tomatoes, fresh herbs, and spices.

Boneless chunks of chicken curried with garbanzo beans and finished in a cashew-almond sauce.

Boneless chicken curried and finished in a creamy saffron sauce.

Boneless chicken pieces cooked with dry fenugreek (methi), onions, tomatoes, and bell peppers in a fresh garlic-ginger sauce.

Famous dish from Kashmir - Tender pieces of chicken braised with a gravy flavoured with garlic, ginger and aromatic spices.

A tender chicken breast stuffed with spinach, mushrooms, and peppers, served with a curried wine sauce.

Our signature tomato-based cream sauce seasoned with herbs and spices.

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

Tender pieces of lamb sauteed with Majorgrey mango chutney and a touch of cream.

Pureed spinach cooked with garlic, roasted cumin, onions, and spices, finished with a touch of cream.

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

Tender lamb simmered in a cashew cream sauce

Pieces of lamb in a red curry sauce finished with an assortment of nut puree and raisins.

Tender pieces of lamb simmered in a coconut and fresh herb curry finished with curry leaves.

Tender pieces of lamb curried and finished in a creamy saffron sauce.

Pieces of boneless lamb cooked with dry fenugreek (methi), onions, tomatoes, and bell peppers in a cooked fresh garlic-ginger sauce.

Famous dish from Kashmir - Tender pieces of lamb braised with a gravy flavoured with garlic, ginger and aromatic spices.

A delicacy from Madras cooked with tomatoes, roasted chilies, ginger and authentic indian spices just right for your palate.

Our signature tomato-based cream sauce seasoned with herbs and spices.

Our signature tomato-based cream sauce seasoned with herbs and spices.

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

Pureed spinach cooked with garlic, roasted cumin, onions, and spices, finished with a touch of cream.

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

Shrimp simmered in a cashew cream sauce.

Tender pieces of shrimp sauteed with Majorgrey mango chutney and a touch of cream.

A traditional dish prepared with exotic spices, herbs, and a nutty creamy sauce.

Halibut seasoned with mustard and onion seeds and cooked with onions, peppers, and fresh tomatoes.

Marinated jumbo prawns sauteed with fresh garlic, ginger, and cooked in a tangy tamarind-coconut curry.

Fresh Olympic salmon rubbed with crushed cilantro seeds, cooked with fresh tomatos, onions, bell peppers, and cilantro.

Gently simmered lentils spiced perfectly.

Gently simmered lentils spiced perfectly with spinach leaves.

Vegetable and paneer stuffed chickpea rounds in a curry finished with a nut puree.

Braised caulflower and potato curry.

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

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

Potato and garbanzo bean curry.

Spinach and garbanzo bean curry.

Masala stuffed vegetables topped with a curried tomato-cream sauce.

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

Freshly made Indian cheese cooked with green peas, onions, and tomatoes.

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

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

Our signature tomato-based cream sauce seasoned with herbs and spices.

Vegetables finished with a rich nutty-curry cream sauce with paneer.

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

Made by tossing crispy golden cauliflower florets in a sweet and tangy sauce.

Our signature tomato-based cream sauce seasoned with herbs and spices.

Potatoes finished with a rich nutty-curry cream sauce with paneer.

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

Tender pieces of potatoes sauteed with Majorgrey mango chutney and a touch of cream.

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

Our signature tomato-based cream sauce seasoned with herbs and spices.

Paneer finished with a rich nutty-curry cream sauce with paneer.

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

Tender pieces of peneer sauteed with Majorgrey mango chutney and a touch of cream.

Paneer pieces cooked with dry fenugreek (methi), onion, tomatoes, and bell peppers, in a fresh garlic-ginger sauce.

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

Chunks of boneless breast of chicken marinated in a yogurt and spice paste.

Savory yogurt marinated bone chicken with a special blend of spices.

Frenched rack of lamb marinated mustard oil, fresh garlic and ginger, cooked to perfection.

Halibut marinated with spices and herbs and baked in the clay pit.

Tender pieces of lamb marinated in a special blend of Indian spices.

Delicately spiced jumbo prawns flamed in the clay pit.

Fresh, juicy, plump scallops marinated in kashmiri chili and jaugree paste.

Can't decide? Try a sampler of lamb boti, rack of lamb, chicken, halibut, and prawns.

Paneer pieces marinated in a yogurt and spice paste.

Marinated seasonal vegetables, tomatoes, paneer, pineappleand more baked in the Clay Pit.

Traditional Indian leavened bread baked in the clay pit.

Topped with fresh garlic and basil.

Stuffed with fresh onions and garnished with cilantro.

Stuffed with spinach and homemade cheese.

Stuffed with sauteed, seasoned spinach.

Stuffed with a seasoned potato and pea creation.

Stuffed with nuts, raisins, and cherries.

Stuffed with mozzarella, cheddar, and homemade cheese.

Stuffed with shredded chicken baked in the clay pit.

Sprinkled with rosemary.

Unleavened whole wheat bread prepared without butter.

Unleavened whole wheat bread in multiple layers.

Unleavened deep fried, whole wheat bread.

Homemade yogurt sauce.

Homemade Indian relish in a tangy taste.

Sweet and spicy homemade mango chutney.

Sun-dried lentil crackers.

Mouth-watering rice pudding made fresh daily with crushed basmati rice drenched in thick sweet milk.

An Indian delicacy made from a special dough, golden brown and served with homemade cardamon syrup.

Freshly made ice cream.

Homemade cheese patties immersed in milk.

Homemade coconut almond ice cream just right for your taste buds.

Freshly made.