The Clay Oven

遲黎既食評 本身對印度食物無咩感覺, 但係因為男友好鐘意食辣野, 再加上佢住中西區, 所以揀左呢間!因為覺得真係幾好食, 就算遲左都想分享下~免費小食 (6/10):薄脆無咩特別, 反而響底果兩塊炸物就好好味!綠色果碟好似薄荷醬之類...有少少奇怪紅色既甜酸又有少少辣, 非常惹味~印式燴羊肉 (左) (6/10):對我黎講已經算幾辣 (本人平日偶然先食辣), 羊肉都唔少, 送飯應該唔錯~芝士烤餅 (右上) (5/10):芝士味唔夠濃...不過用黎點咖哩都算係完成佢既任務 XDDDD青瓜乳酪 (右下) (6/10):呢碟未必人人都鐘意, 但係真係好解到辣, 應該有加蛋白(?), 同埋偏酸巴辣雞 (7/10):未食之前男友已經警告我係"好辣", 食完之後我感覺係"辣到阿媽都唔認得得得得得得得"(所以餐牌上所有VINDALOO既菜式都係3條辣椒, 真係無呃人!!)果種辣係食完之後, 慢慢滲出黎每食一啖都要食少少青瓜乳酪!! XDDDDDPARATHA點落去食真係好正~千層餅 (8/10):呢D咁基本既野好難有錯既~~芒果酸奶 (8/10):好甜而且好濃!總體上食物:比起重慶大廈裡面既餐廳, 呢度更有水準, 而且價錢亦算合理, 唔似重慶裡面醬汁比肉/蔬菜多好多服務:侍應幾有禮貌, 基本上都係以英文交談環境:人流唔算太多, 都算靜而且唔趕客, 應該可以坐一段時間傾下計!…Read More

After seeing so many smiley faces, I decided to try this restaurant. I tried 恆河咖喱屋 before, but this time, I were more impressed. First of all, the dishes proportion were bigger than expected. We all felt full. I enjoyed this meal.1. Vegetable soapThis was a little bit oily, but the taste was excellent. It was not spicy at all. You felt the vegetables bites inside. It was such an enjoyment to have hot soup in winter!2. Tandoori ChickenI don't recommend this as the chicken was a bit dry. However, it was not spicy. It was just my personal preference that I love juicy, tender chicken.2 different sauces available. I like the red one more, it was sweet, sour. The green one was a bit spicy, mint like.3. ParathaI love this crispy bread. Although it's a bit oily, it's so warm when it first came to the table. Must finish it as soon as possible with chicken sauce.4. garlic namNot oily at all, a little bit harder though. It was a little tougher than paratha. It was also a good match with the chicken sauce.5. Mango LassiFruity, sweet! It would relieve the hotness on your tongue if you couldn't tolerate spicy food. Haha, good drink for ladies!After you settled the bill, you would be met with a box of sweet. It's just like the candy box during Chinese Lunar New Year, I tried the star like hard candy. Glad that it was not too sweet. …Read More

So good! I'm always a great fan of Indian food(I'm totally hooked on curry since I can't remember when). Of all the curry and naan I've sampled across Hong Kong, this place is simply one of the best.Came here with my sis for lunch. We arrived early so we got to choose the best table:)The ambiance here is warm and friendly. Eaters can relax in a casual atmosphere.Nice appetizer. Curry samosa and veggie soup. A Fresh start. Samosa is my must-have in every Indian restaurant, so naturally we ordered a couple.And What a surprise. The samosa was large and flavorful. Filing has a spicy kick, very flavorful and served hot.YUM! The crust provided a really nice and crispy crunch. Absolutely delicious.I don't normally have greens in Indian cuisine, but we ordered it fearing that what comes next might be very spicy ( turns out our worry wasn't justify).All the veggies were very fresh, and the sauce added a slight sour flavor to it.The menu offers a great assortment of curries. I always pick the one that comes with LAMB. Most Hong Kong people turn away from curries that are VERY spicy. Fear not, the lamb masala here is perfectly spiced. This is rather a savory dish than a spicy dish, and it was a great match to the naan.The lamb meat is very tender and moist, seasoned just right to not overshadow the original meatty flavor. And the small pot contained A LOT OF MEAT, that is best shared between 3-4 people.For the more adventurous souls, try the Chicken Vindaloo, that will draw tears to your eyes.Love the Paratha! It's fresh-out-of-the-oven crispy, with a slight taste of sweetness.(We didn't even dip it in the curry beacuse the fresh flavor of the bread itself tasted good)I heard that this place imported a real clay oven from India...must be the case, or how can paratha be this good?!Cheese Naan doesn't carry a stong cheesy flavor. Just the right amount of moisture in it, and the texture is just right. Perfect as a base to taste all the curries.Indian long grain rice seasoned with turmeric and saffron. It has a subtle sweet taste on its own, also perfect with curry.The Mango Lassi is concentrated and not too sweet, made from fresh mango mixed with yogurt. A delightful finish to this great great meal. Great service. Waitresses very friendly! The food arrived very quickly.Great food comes with reasonable price. Two thumbs up. I will be sure to visit again.…Read More

I was invited to the Clay Oven at Kennedy Town for a try out of their authentic Indian cuisine. I was elated since I love Indian cuisine, also knowing they use clay oven, the real Indian BBQ and grill oven stone excited me.The restaurant is small but homey with Indians posters all over the wall. The restaurant is quite dim in general but is liven up by the illuminating open bar. Server was attentive and was very keen on giving recommendation. The menu has a lot of choices with colourful pictures which makes dishes selection easy.In Indian restaurants, they usually serve some cone crisps with dipping sauces for appetiser. The crisps here were very crispy and had a mild corn taste. The house made green sauce was not as spicy as the ones that I usually have. the sweet and sour red sauce on the other hand was nice and was a better pair with the cone crisps.Cucumber RaitaThis was a great starter to whet the appetite, a dip of cucumber with chilled yogurt and Indian herbs. It was very tarty and refreshing with a great taste of aroma of Indian herbs.Tandoori ChickenWe were highly recommended to Tandoori Lamb but it was in family portion and there was only two of us. so we opt for the Tandoori Chicken instead. The Tandoori Chicken was mildly spicy, succulent and savoury with a smokey aroma. This was our favourite dish of the night, simply delicious!Saag PaneerThis is another dip we ordered to go with our naan and the corn crisps. This is Indian cottage cheese & Spinach. The dish was quite cheesy and was too heavy for us.Prawns VindalooThis spicy prawn curry was not too spicy even though it was the hottest curry dish in house. The curry sauce had a spicy attack follows with a sweet and sour aftertaste. The prawns were big and absorbed much curry sauce into their juicy meats.Garlic NaanThe garlic naan was in enormous portion, it was twice as big as my friend's head! (Mine is unfortunate a bit bigger so no good for comparison lol) The texture was quite thick and dense. It tasted floury and mildy garlicky. We both prefer the Paratha more.ParathaAs greedy as we were, we ordered the paratha too as I always love crispy stuff with a soft touch. The paratha came out extremely hot with a crispy skin and a fluffy buttery inner. Yum!A platter of after meal snacks was offered to us, we felt it was very Chinese New Year like with the container they used. We didn't really try much on the platter since we did not know what to try and it looked kind of dusty.We had a great dinner at the Clay Pot tonight and the only recommendation I would make to Clay Pot is less local adaption. The flavour was not spicy enough and could be more complex in terms of herb use.…Read More

印度美食千變萬化, 所以在印度本土也沒有所謂正宗不正宗的印度美食。  南北印度各地在烹煮食物的方式和使用的材料都不一樣, 也隨著每個家庭不同的傳統、宗教而有所變化, 只有米飯在印度是家家戶戶都吃的主食。 咖喱其實只是一個統稱, 簡單來說是由多種新鮮或乾燥香料經油煮製而成的混合醬汁, 咖喱的營養成份很高, 裏面含有薑黃素就是最重要成分, 除了具有抗氧化、延緩老化、抑制不正常細胞生長（例如預防皮膚癌、攝護腺癌）的功能之外, 還能提升肝功能；另咖喱還含有多酚, 可以抗氧化、降低心血管疾病的發生, 以及減少動脈粥狀硬化以及含有鞣酸, 也是抗氧化功能不可缺少的重要角色。而食用咖喱的國家並非只限於印度、巴基斯坦, 連馬來西亞、泰國、越南、斯里蘭卡、孟加拉、尼泊爾, 甚至日本、英國、葡萄牙等地都會有咖喱的出現。 個人比較喜愛印度咖喱多過巴基斯坦咖喱, 只因為印度咖喱會用較多的香料去煮一客質地杰的咖喱(煮得比較濃縮, 因為印度人是需要用手抓飯/餅來吃, 醬汁煮得濃縮便容易依附在飯/餅上)；而巴基斯坦是沒有印度的經濟富庶, 所以只能用相對少量的香料加大量洋蔥、蕃茄去煮一客質地水水但帶有濃郁蔬菜味道與纖維的咖喱。 位於西環尾的「深井咖喱寶」是一間印度咖喱店, 店主的生意的確做得大,首店已在深井屹立了17年之久, 隨後更在西環開此分店, 其姊妹店就是位於上環並在今年五月才開幕的BASMATI (我也出席過它的MEDIA PARTY  http://ilovedisneyland-ilovecookeatfun.blogspot.hk/2013/05/basmati.html)  就連日本都有兩家分店, 確實把印度菜推向世界。帶有時尚印度風的裝修, 古典中襯托時代美印度的夏天通常都是處於攝氏三十至四十度左右, 所以食物大都是口味較重, 香料的運用不僅是用來開胃, 也可以幫助消化。  既然現在香港的夏天也越來越熱, 不妨吃多點印度美食, 應該會有降暑健身的功效。"Soup of the day" 就是它的名字, 味道甜甜地也有胡椒香氣, 湯裏有大量芫荽及青蔥粒, 好特別的湯呀!送上檯時滋滋作響, 尼籍女侍應生幫我們把檸檬吱出汁液並灑在烤肉上, 一來可提昇香氣, 二來可增加維他命C來平衡身體, 三來就是令食物帶來清新效果。攝氏600度的高溫可以把食物快速地從生烤到熟, 因此保留了較多的食物水分, 醃肉的香料也漸漸燒出層次滋味, 然而食物裏面還會有炭的香味。Paratha 是用雞蛋、牛奶、麵粉、油、鹽與糖等材料製成, 烤熟後變成層層鬆脆, 口感帶有嚼勁, 味道甜甜地的烤餅。Rogan Josh 是一道羊肉料理, 羊肉先用香料醃過之後再煮, 十分入味, 入口充滿辛香料香氣的羊肉被煮得鬆化而不散, 有羊味但不會是羶腥味；而醬汁會帶點辣, 因為紅色的醬汁除了是來自蕃茄碎、乾辣椒也是功不可抹。 加入了純乳酪在醬汁內, 一來減辣、二來也可以令羊肉煮得軟嫩。Chicken Tikka Masala ... 英國人竟把它拿來作國菜!??  這其實是Chicken Tikka 的變奏版, 據聞是在1971年首先在印度街頭被發現。  Masala 醬汁味道帶甜, 質地滑溜與炭烤而成的chicken tikka 有互相牽引的作用, 算是一道溫和的咖喱。酒精低過5度的淡啤酒, 能夠洗刷味蕾上的重口味, 是菜與菜之間的調適劑。印度最有名的水果大概要數到芒果了, 每年夏天首都新德里都要舉行芒果節, 而Mango Lassi 也就成了解暑的搶手貨。  不過店舖都是因為貯貨的關係, 所以Mango Lassi 都是用了罐裝mango puree與yogurt同攪拌, 打出來的lassi質地厚滑, 芒果與乳酪的味道來得平均, 甜度適中。OFF MENU 甜品 ... Gulab Jamun (my all-time favourite)是一道但凡喜慶節日都要吃的甜點, 甜度足以入心入肺。  客人以往點了這分甜點後, 往往只吃了一啖便嫌棄太甜, 把它丟到老遠, 而負責人當然不希望浪費食物(錢銀是小, 廚師的心意是大)便把甜品剔除在餐牌外, 幸好我多口問句才可以吃得到。  Gulab Jamun 是一團炸過的糰子, 主要成分是奶粉及麵粉(更傳統的成分是用印度奶酪khoya再加少許麵粉去塑造成小球), 再把被炸到金黃色的糰子浸入玫瑰糖水, 直至糰子完全把糖水吸收掉, 形成脹蓬蓬的樣子。  熱辣辣的Gulab Jamun 咬感煙韌, 咬一口便會噴出玫瑰花香味的糖水。泥爐碳火烹調法是印度特有的烹飪方式, 此店特別設有傳統的泥烤爐 (Tandoor), 爐溫可以達到攝氏600度, 而我只是伸手入爐裏多一點點, 已感覺到毛孔張大、皮膚又熱又赤；泥爐碳火烹調法對時間的掌握非常講究, 烹飪時間相差一兩分鐘, 甚至一兩秒鐘......都可以影響著烹飪的成敗。正在烤Naan中, 似乎快熟了~廚師示範香燒馬友魚, 每天新鮮由南韓直送至店。…Read More

I have birthday party celebration on April 3 2010 at clay oven.I have ordered the Tandoori Lamb Leg on advance With Tandoori whole fish plus Parathas.Tandoori lamb leg was very tender with balanced indian herbs, whole fish was the best selection for BBQ With mouth watering taste,And the paratha was soft and thin layered whole wheat bread.My point of attraction was the Indian art and Pictures hanging around the wall which make me feel like I have dinner at little town in India.Raute…Read More