Narc and his wife, Enforcer, took us to their favourite local Indian restaurant, Clay Oven. Chew Steel and I were especially looking forward to this meal because B.C. is home to some of the best Indian food. Let’s listen to “Gallan Goodiyaan” for this post.
The restaurant is small, with only a few tables inside and a patio providing additional seating. Hanging Edison bulbs brighten the room, while faux greenery gives the dining space a clean feel.
Enforcer, who visits regularly, told me the restaurant has been in the family for years. The parents originally ran the business, but the next generation has since taken over, modernizing the restaurant while the parents continue to cook in the kitchen.
For appetizers, Narc picked two orders of the Fish Pakora ($16.95) and two orders of Dahi Puri ($9.95). The kids and Narc ordered mild Butter Chicken ($21.95), Enforcer picked Shrimp Curry ($21.95), and Chew Steel and I selected the Mixed Grill ($26.95). We also added an extra order of fresh Naan ($2.95).
Oh hot diggety damn, is the food ever good! The fish pakoras arrived steaming hot and meaty. Inside, the fish was flaky, while the thin, seasoned batter was crisp and almost melted on my tongue. They were so good I could have eaten the entire plate for dinner. I’d order them again without hesitation.
Roblox was a fan of the dahi puri: delicate, crisp shells filled with cool yogurt, soft potato, pomegranate, mint and spices. Each one delivered a big mouthful of tangy, sweet and salty flavours. Pro tip: eat them quickly before the shells turn soggy.
I wouldn’t normally order such a large dish, but I wanted to try as much as possible, and the owner recommended the Mixed Grill as the best introduction to Clay Oven’s grilled specialties. It arrived on a sizzling platter loaded with jumbo shrimp, seekh kebab, and chicken tikka.
Chew Steel’s favourite was the chicken tikka. The bone-in pieces were juicy and tender, with a lightly charred exterior and a vibrant red coating that gave way to tender white meat inside. The accompanying bowl of butter sauce was sweet and tomatoey, while the bed of onions and charred pepper sizzled from the hot platter.
The jumbo shrimp were plump with a satisfying snap, while the seekh kebab had a well-seasoned, sausage-like texture with a pleasantly salty finish. The homemade naan was remarkably thin and light, with a delicate crispness that reminded me of a cracker, yet it stayed soft and pliable. The portion was generous enough that I took half of it home for lunch the next day.
Clay Oven served some of the best Indian food I’ve had in a long time. The fish pakoras alone are worth returning for, and next time I’m in Delta, I’ll happily work my way further through the menu. Hitting the Sauce gives Clay Oven two phat thumbs up.
Hitting the Sauce 