Clay Pit

Name: Clay Pit
Address: 1601 Guadalupe St, Austin, TX, 78701, US
Telephone: 512-322-5131

Indian

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Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 3pm-9pm

1601 Guadalupe St, Austin, TX 78701
512-322-5131
Last verified: August 2026
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Small Plates

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Vegetable Samosas$8.00
- Vegetarian
Samosa Chaat$8.00
- Vegetarian
Vegetable Pakoras$8.00
- Vegetarian
Chicken Pakoras$8.00
Crispy Brussel Sprouts$9.00
- Vegetarian
Crispy Cauliflower$10.00
- Vegetarian
Tandoori Broccolini$8.00
- Vegan
Dahi Puri$8.00
- Vegetarian
Calamari$10.00
Curried Mussels$12.00
Tandoori Tukde$12.00
Hummus$10.00
- Vegan

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Naan: A leavened, teardrop-shaped bread slapped onto the wall of the tandoor, blistered and brushed with butter or ghee. Garlic, butter and cheese naan are standard; keema naan is stuffed with spiced mince, peshwari with coconut and dried fruit. Kulcha is the flakier, often stuffed (potato, onion, paneer) Punjabi relative. On this menu as: Naan · Plain Naan · Garlic & Basil Naan.
Tandoori: Cooked in a tandoor, a deep, charcoal- or gas-fired clay oven that reaches very high heat. Tandoori chicken is bone-in pieces marinated in yogurt, lemon, ginger-garlic and spices (the red color is mostly Kashmiri chili or food coloring), skewered and roasted until charred. Naan is slapped onto the same oven's walls. On this menu as: Tandoori Broccolini · Tandoori Tukde · Tandoor.
Aloo, gobi, bhindi, baingan, matar: The vegetable vocabulary of a North Indian menu: aloo is potato, gobi cauliflower, bhindi okra, baingan eggplant (bharta is roasted and mashed), matar peas, jeera cumin. Malai kofta are dumplings of paneer and potato in a creamy gravy. "Aloo gobi" is potato and cauliflower; "matar paneer" peas and paneer, and so on. The name is the recipe. On this menu as: Portobello Mattar Paneer · Kofta Korma · Malai Kofta.
Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Curry House & Biryani · Biryani.
Garam masala: "Masala" simply means a spice blend, or the sauce built on one. Garam masala ("warm blend") is the finishing mix of cardamom, cinnamon, clove, cumin, black pepper and other whole spices toasted and ground, added at the end of cooking for aroma rather than heat. Every region and household has its own proportions. On this menu as: Tikka Masala · Mirch Masala · Channa Masala.
Korma: A Mughal court braise: meat or vegetables cooked slowly in a pale, rich sauce of yogurt, cream and ground nuts (cashew or almond), scented with cardamom and saffron. Mild on most restaurant menus; navratan ("nine jewels") korma is the vegetable-and-fruit version. On this menu as: Korma · Kofta Korma.

How these dishes compare

Tikkatypically $15 across 370 menus
Daltypically $11.99 across 347 menus
Samosatypically $6.99 across 347 menus
Biryanitypically $16 across 344 menus
Naantypically $3.99 across 344 menus
Roti, chapati & parathatypically $4 across 336 menus
Kebabs: seekh, boti, shamitypically $16 across 328 menus
Butter chicken (murgh makhani)typically $16 across 321 menus

Clay Pit on our other sites

CurryMenusIndian menus, with a glossary of Indian dishes

Clay Pit

Menu

Small Plates

Curry House & Biryani

Specialties of the House

Vegetarian Delights

Tandoor

Naan

Desserts

How these dishes compare

Clay Pit on our other sites

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