The cuisine at the Clay Oven is about transforming tradition and old techniques while retaining the flavor profile to make them relevant to the present times and lifestyle. Food progresses and changes over time in presentation, technique, and tastes, and we consistently strive to move Indian cuisine forward into the present. For the past 32 years we have attempted to modernize our dishes while keeping the Ayurvedic principles intact. Our menus are tied to the seasons and what is growing around us in order to bring out the fullest flavors and to allow guests to savor our food. We serve a large selection of game including venison, wild boar, rabbit, duck, alpaca, quail and elk, all easily paired with drinks selected by our Certified Sommelier. Fruits and vegetables in season appear alongside our organic herbs grown in our own garden. There is no fusion of cuisines, just a fun and creative Indian experience created for our guests.